{Recipe} Healthy Pancakes

Healthy PancakesPancakes and French Toast are two of my favorite Sunday breakfasts. Top them with a drizzle of maple syrup, some slice strawberries and a side of coffee and I’m a happy girl!

When I calculated my calories and saw my container allowance for the 21-Day Fix, I instantly felt nervous when I saw I’m only allowed two yellows per day. TWO YELLOWS?! Ugh! I can easily go through those in one meal. I know I’m a carb junkie and that’s why I chose this program, but still, I’m allowed to bitch for a minute.

Did I mention I have to give up one of those yellows if I want a treat, like chips, my Oatmeal Banana Cookies or a beer?! Sigh…

Okay…enough of my complaining and onto the recipe. I found some recipes on Pinterest for healthier pancake options that called for cottage cheese and stevia added to them, but I’m not a fan of either so I opted for unsweetened organic applesauce to add some liquid and sweetness to these.

Now applesauce isn’t technically on “the list” but the ingredients had nothing funky so I’m not considering it a “treat” item and I’m treating them like a fruit.

Banana Pancakes
Healthy Pancakes(Makes 6. Serving size 3. Fix container counts per serving 1/2 yellow, 1/2 red, 1/2 purple)

Ingredients:
1/2 cup rolled oats
2 eggs
1 small banana or 1/2 a large one
1/4 cup unsweetened applesauce (optional)
1tsp baking powder 
1tsp vanilla pure vanilla extract
1/2tsp cinnamon

Directions:
1. Combine all of the above ingredients in a blender and purée until smooth.
2. Lightly grease a griddle pan (I used coconut oil spray) and heat over a medium heat.
3. Using a 1/4 cup spoon, pour batter onto hot griddle.
4. Cook for about two minutes and flip. You may need to drop the heat a little once they set, so they won’t burn.
5. Drizzle with a small amount of real maple syrup (not that fake processed crap) or some raw honey and enjoy!

Mine got a little darker than I would have liked on the first side, which is way I mentioned lowering the heat as you cook them. They were a little tricky to flip too, since they aren’t traditional pancakes, but with a little patience, I did it.

I topped these with maple syrup and some slice strawberries and they were very good. The three remaining are in the fridge, so I’ll let you know how they reheat.

**Update 2/25/15 – These have become a staple in my meal plan. I eat these almost day for breakfast and I eat the entire batch, making 4 larger pancakes in stead of 6 smaller ones. The entire batch is only 1 Yellow, 1 Red and 1 Purple and I count the maple syrup as 1 Orange.

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9 thoughts on “{Recipe} Healthy Pancakes

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    • Hi April, Thank you for commenting. I would probably lower the temp and let them cook a little longer. This recipe will produce a moister pancake than what you are used to.

    • Hi Terri, Thank you for visiting my blog and letting me know that you loved them. You could definitely swap out banana for pumpkin with these. You could even use just applesauce.

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