Five delicious ways to make healthy pancakes (video)

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In every corner of the world, you'll find some sort of variation of a pancake, either sweet or savory. In the recipe below, we give five pancake variations that are super easy and healthy. It's hard to pick just one as a favorite, and they're all so simple to make. I usually make a variety when I have people over for brunch, and the pancakes never disappoint!
Oats and almonds make such a great combination in the first recipe with our blend of oats, Greek yogurt and almond extract. Chocolate and banana is a classic favorite, and we've got you covered. For all the peanut butter lovers, you won't be disappointed with our delicious peanut butter pancakes. The fourth recipe is filled with antioxidants from blueberries and coconut oil. Coconut-banana pancakes give that tropical taste and are loaded with potassium. I like to serve any of these pancakes with pure maple syrup or raw honey.
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5 ways to make healthy pancakes
3 per recipe
5-10 minutes
10 minutes
20 minutes
OATS AND ALMOND:
1 egg
½ cup oats
2 tablespoons water
½ teaspoon baking powder
½ cup Greek yogurt
1 teaspoon almond extract
CHOCOLATE BANANA:
2 bananas, mashed
2 eggs
1 teaspoon vanilla extract
2 teaspoons cocoa powder
PEANUT BUTTER:
1 teaspoon vanilla extract
1 cup milk
1 egg
⅓ cup peanut butter
1 cup whole-wheat flour
¼ teaspoon salt
2 teaspoons baking powder
BLUEBERRY COCONUT:
⅓ cup milk
1 banana
¾ cup oats
1 egg
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ cup melted coconut oil
1 cup fresh blueberries
COCONUT BANANA:
2 bananas, mashed
2 eggs
½ cup shredded unsweetened coconut
1 teaspoon vanilla extract
OATS AND ALMOND:
Place all ingredients from egg to almond extract into a blender. Blend until smooth.
Pour ⅓ cup of batter (more or less depending on the size desired) into a nonstick pan over medium heat. Cook for 1 to 2 minutes, until edges begin to dry, then flip and cook on the other side.
CHOCOLATE BANANA:
In a bowl, mix mashed bananas with eggs, vanilla and cocoa powder. Mix well.
Pour ⅓ cup of batter (more or less depending on the size desired) into a nonstick pan over medium heat. Cook for 1 to 2 minutes, until edges begin to dry, then flip and cook on the other side.
PEANUT BUTTER:
In a large bowl, mix together vanilla extract, milk, egg and peanut butter.
Add flour, salt and baking powder and mix well.
Pour ⅓ cup of batter (more or less depending on the size desired) into a nonstick pan over medium heat. Cook for 1 to 2 minutes, until edges begin to dry, then flip and cook on the other side.
BLUEBERRY COCONUT:
In a blender, add milk, banana, oats, egg, vanilla extract and baking powder. Blend until smooth, then slowly blend in melted coconut oil.
Pour ⅓ cup of batter (more or less depending on the size desired) into a nonstick pan over medium heat. Sprinkle blueberries on top. Cook for 1 to 2 minutes, until edges begin to dry, then flip.
COCONUT BANANA:
In a bowl, mix together all ingredients from bananas to vanilla extract.
Pour ⅓ cup of batter (more or less depending on the size desired) into a nonstick pan over medium heat. Cook for 1 to 2 minutes, until edges begin to dry, then flip and cook on the other side.
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