Mornings are just better when you have a fresh batch of healthy and delicious pancakes that fuel and energize you for the busy day ahead. You’ll also be doing your body and mind a favor when you opt to go for recipes that offer more health benefits since they make you look and feel awesome all day long!
The best part of making these delicious, flavorful discs is that they are easy to make, especially if you have a great electric griddle that cooks everything evenly. If you don’t have an electric griddle yet, we suggest you check out our review of the top 5 best electric griddles this year. We went through countless models and reviews that mention how great all of them are with pancakes, so here we’re bringing you an article that’s dedicated to delectable flapjacks.
Pancakes with Apples and Maple Butter
- 1 batch Basic Pancakes
- 2 Tablespoons butter
- 3 apples, peeled, cored and sliced
- 2 Tablespoons maple syrup (divided usage)
- 1 cup heavy whipping cream
- In large skillet melt butter. Add apples and toss to coat. Cook over medium high heat, stirring frequently until beginning to soften. Stir in 1 tablespoon maple syrup. Continue cooking until desired tenderness.
- For maple butter, combine cream and 1 tablespoon maple syrup in large mixing bowl. Soft peaks will form, then stiff peaks, then a thick texture will develop, almost like butter.
- Serve apples and maple butter with hot pancakes.
- 1 cup cooked quinoa
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon course salt
- 1 large egg, plus 1 large egg white
- 1 tablespoon unsalted butter, melted, plus more for skillet
- 1/4 cup low-fat milk
- 2 tablespoons pure maple syrup, plus more for serving
- Fresh fruit or fruit preserves (optional) for serving
- In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg, egg white, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.
- Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop batter by heaping tablespoonfuls into skillet. Cook until bubbles appear on top, 2 minutes.
- Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium if overbrowning). Serve with maple syrup and fresh fruit or preserves if desired.
Note: These pancakes have almost no sugar, so serve with Greek yogurt, fresh fruit, or your favorite maple syrup if you’d like to sweeten them.
- 3 cups almond meal
- 1 tablespoon ground flaxseed
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 3 large eggs
- 3/4 cup unsweetened almond milk, light coconut milk, or milk
- 2 tablespoons extra-light olive oil, walnut oil, coconut oil, or butter, melted
- In a medium bowl, combine the almond meal, flaxseed, salt, and baking soda.
- In a large bowl, whisk the eggs, then add the milk and oil or butter and whisk thoroughly.
- Gradually whisk the flour mixture into the egg mixture. Add more milk as necessary, one tablespoon at a time, to reach pancake-batter consistency.
- Lightly oil a skillet and heat over medium heat. Pour 1/4 cup batter onto the skillet. Cook for three minutes, or until bubbles form and edges are cooked. Flip and cook for three minutes or until underside is lightly browned. Repeat with remaining batter.
- Serve with desired toppings.
Apple Ring Pancakes
- 3/4 cup whole wheat flour
- 1/4 cup rolled oats
- 1 tablespoon brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 banana
- 1 cup soy or almond milk
- 1 large egg
- 1 teaspoon vanilla extract
- 3 apples, washed, cored, and each cut into six slices
- In a medium bowl, mix together the flour, oats, brown sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, mash the banana. Add the milk, egg, and vanilla; beat until thoroughly combined.
- Add the dry ingredients to the wet, and mix until just combined. The batter should be on the thinner side.
- Preheat your skillet over medium heat, and spray with cooking spray. Dip each apple slice into the pancake batter, allowing the runoff to fall back into the bowl, and then transfer the apple slice to the skillet. Cook for one to two minutes until small bubbles form on the surface of the batter, and then flip. Reduce the heat to medium-low, and cook on the opposite side for about one minute or until golden brown.
- Transfer the cooked apple rings to a baking sheet, and place in a preheated 200º F oven to keep warm. Repeat the process with the remaining batter. Serve topped with fruit and nuts or maple cinnamon yogurt.
Pumpkin Pancake Recipe
Note: I served with maple yogurt and toasted pecans, but feel free to top off as you wish. A drizzle of maple syrup with sliced bananas would be another delicious topping combination.
- 1 cup whole wheat flour
- 1/4 cup ground chia seeds (or flax meal)
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon nutmeg
- Pinch of ground cloves
- 1 cup 2 percent milk
- 6 tablespoons canned pumpkin purée
- 2 tablespoons canola oil
- 1 egg
- In a large bowl whisk together all the dry ingredients.
- In a separate bowl, stir together milk, pumpkin puree, oil, and egg.
- Fold wet mixture into dry ingredients.
- Oil a skillet over medium heat. Pour in 1/4 cup batter for each pancake.
- Cook pancakes about three minutes per side; serve with toasted pecans and maple yogurt.