Pancakes are one of the most classic breakfast foods, but since there are so many different ways to make them, you can never get bored! These three pancake recipes will let you enjoy your favourite breakfast food in a whole new way.
Peach Pancakes
Ingredients:
- ½ cup (120ml) almond milk, unsweetened
- 4 tbsp. Greek yogurt
- 2 tbsp. coconut oil, melted
- 1 egg
- 1 ½ tbsp. honey
- ¾ cup (65g) oat flour
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- 1 peach, diced
Add the almond milk, yogurt, 1 tablespoon of the coconut oil, egg, honey, oat flour, baking powder and cinnamon to a large bowl and whisk to form a thick batter. Now add the diced peach and gently mix through.
Heat a skillet over medium heat and add some of the remaining coconut oil. Use about ¼ cup of the batter per pancake. Cook the pancakes for 2-3 minutes on each side. Continue cooking the pancakes until all the batter has been used up.
Allow 2 pancakes per portion and serve warm with your favourite toppings.
Ideal for:
- Meal Prep
- Vegetarians
Serves 4
Protein Banana Pancakes
This recipe will give you a healthy boost of protein.
Ingredients
- 4 tbsp. applesauce, unsweetened
- 2 eggs
- ¾ cup (60g) rolled oats
- 3 tbsp. vanilla whey protein powder
- 1 tbsp. coconut oil
Place all the ingredients into a blender and blitz until combined.
Place a non-stick skillet over a medium heat and add a third of the coconut oil.
Divide the batter so that you can cook two medium-sized pancakes. Cook the pancakes for 2-3 minutes on each side.
Serve with your favourite toppings!
Ideal for:
- Meal Prep
- Vegetarians
Serves 2
Green Pancakes
The green pancakes are made with spinach. The flavour of these pancakes is similar to regular pancakes, but the colour is what makes them stand out. If you want to make this recipe for yourself, it’s very easy!
Ingredients
- 1 ¾ cups (435ml) almond milk 1 egg
- 1 ripe banana, coarsely chopped
- 3 oz. (85g) spinach
- 2 cups (300g) self-rising flour
- ¼ cup (55g) coconut sugar
- ¼ tsp. baking soda
- 2 tbsp. coconut oil, melted
- ½ cup (140g) coconut yogurt, to serve
Place the milk, egg, banana and spinach into a blender and blitz until smooth.
Combine the flour, sugar and baking soda in a large bowl. Make a well in the centre, and add the smoothie mixture. Whisk until well combined and a smooth batter has formed. Cover and set aside for 30 minutes to rest.
Heat a large non-stick frying pan over medium-low heat and brush it with a little coconut oil. Pour ¼ cup (60ml) of the batter into the pan, and cook for 1-2 minutes or until bubbles appear on the surface. Then flip the pancake and cook for a further 1 minute on the other side, or until lightly coloured. Repeat this process with the remaining batter to make 16 pancakes.
Divide the pancakes among the serving plates (4 per serving). Top with yogurt and fruit to serve.
Ideal for:
- Meal Prep
- Vegetarians
- Gluten Free
Serves 4
These recipes are so good! You’ll love them all.
Peach pancakes: peaches and cream are a classic combo, but this recipe brings the peach flavour to the forefront. This sweet fruit makes these pancakes taste like summertime in your mouth.
Protein banana pancakes: get your protein fix with this healthy option that still tastes great! The bananas add sweetness without any sugar, so you can indulge without worrying about calories or carbs.
Green pancakes: these guys are green because they’re made with spinach. They’re also easy to make — just blend everything together and pour it on top of some cooked pancake batter before flipping it over!
These 3 pancake recipes are sure to satisfy all your breakfast cravings, whether you’re in the mood for something savoury or sweet.
They’re easy to make and they taste delicious! The best part? They’re made with fresh ingredients that will leave you feeling good about what you’ve eaten.
I hope you enjoy these pancake recipes! I would love to see your comments regarding these 3 tasty treats. Happy eating!
P.s These recipes are from my monthly recipe eBooks
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