To me, pancakes used to mean a pile of carbs and sugary syrup that would taste fluffy and delicious but leave me with no nutrition and a fuller waist line. No longer my friends!
Healthier pancakes are popping up all over the internet. My friend Blythe first brought them to my attention. Most of the recipes involve a banana and an egg at the least, and some also include protein powder for an even more filling breakfast. After experimenting for a while, I finally fell into making them my own perfect way that includes eggs, banana, flax seed, chia seed, and flavor extract. My son and I can’t get enough of these!
This healthy pancake recipe is a quick and easy breakfast that will keep you full until lunch, with zero guilt. It’s extremely versatile so feel free to get creative! I’ve listed a few ideas in the directions. Try topping your pancakes with nut butter, nuts or seeds of your choice, pure maple syrup, fresh fruits, dried fruits, cinnamon, or a drizzle of honey. I haven’t tried a bad combination yet!
This is one of those no-brainer healthy switches for your family because it’s really delicious and doesn’t require any more time than traditional pancakes! The ingredients that you may not have, like flax and chia seeds, are ones that will last a really long time once you invest. I see both of those items at most of my local grocery stores now. The chia seeds may be a little harder to find but will definitely be available at your local health food store.
- 1 banana
- 2 eggs
- 2 tbsp ground flaxseed
- 1 tsp chia seeds
- splash of extract of your choice (vanilla, almond, orange, strawberry, etc)
- In the fall consider replacing some of the banana with canned pumpkin and some cinnamon
- You could also throw in some dark chocolate chips or nibs (that would be delicious with the pumpkin too)
- In a bowl, mash banana with fork until a paste forms, then whisk in egg, flaxseed, chia seed, extract, and optional ingredients.
- Heat a little butter or cooking spray in your smallest frying pan and pour about half of the batter into the pan.
- Cook until the edges start to pull away from the pan, about 5 min.
- Carefully flip and cook for another minute.
- Repeat with the rest of your batter.