you're gonna flip over these 3 fitlosophyzed flapjack recipes

not sure if you knew, but we’re totally pancake people over here. would we absolutely love to polish off a biiiiig ol' buttermilk stack, slathered in butter + syrup, every single morning? um, yes. but that wouldn't get us any closer to our goals, now would it? so we were, of course, ecstatic to usher in a new era of fitlosophyzed flapjacks just in time for #nationalpancakeday! once an indulgence reserved solely for cheat days and the occasional brunch, our beloved pancakes are now enjoying a renaissance thanks to healthified recipes to suit any pancake preference. here are 3 clean pancake recipes that have us totally forking out right now.
[paleo pumpkin pancakes]
makes 8 small pancakes
1 egg
⅓ cup canned pumpkin
2 tbsp almond milk
1 tbsp melted coconut oil
⅓ cup cassava flour
1 tsp vanilla-bean powder
1 tsp cinnamon
1 tsp pumpkin pie spice
pinch sea salt
coconut oil spray for cooking
almond butter for topping
chopped pecans for topping
- stir together all ingredients (except almond butter + pecans) in a small mixing bowl.
- spray a hot cast iron skillet or griddle over medium heat with coconut oil spray + spoon a few tbsp of batter per pancake into the skillet.
- cook a minute or two per side, then top with almond butter + chopped pecans.
[lean green protein pancake]
makes 1 baked pancake
1/4 cup almond milk
1 egg
1 tbsp vanilla extract
1 banana
1 scoop collagen protein powder
3 tbsp gluten-free all-purpose flour
1/2 tsp matcha powder
pinch sea salt
1 small handful baby spinach
1 tbsp coconut oil for cooking
blueberries for topping
maple syrup for topping
- preheat oven to 400 degrees with a small 6” cast iron skillet inside.
- blend all ingredients (except coconut oil, blueberries + syrup) together in the blender until smooth.
- melt coconut oil in the hot skillet + pour batter in.
- bake about 15 minutes, then top with blueberries + maple syrup.
- enjoy with a steamin' cup of coffee!
[blueberry almond pancakes]
(recipe courtesy of savoring the flavoring, a drool-worthy food blog)
makes 6 small pancakes
pancake batter:
1 banana, mashed
1 egg
1 tsp vanilla extract
2 tbsp oat flour
¼ cup blueberries, fresh or frozen
1 tbsp ghee, for cooking
stewed blueberries:
½ cup blueberries, fresh or frozen
1 tsp maple syrup
1 tsp vanilla-bean paste
almond butter for topping
- for stewed berries: combine blueberries + about 2 tbsp water in a small skillet over medium-low heat, cooking until softened + mashing some of the berries with a spatula, until it reaches a jammy consistency. stir in the syrup + vanilla-bean paste
- for pancakes: stir together all pancake batter ingredients (except ghee) in a small mixing bowl.
- heat a cast iron skillet over medium-low heat + melt ghee. spoon a few tbsp of batter per pancake into the hot skillet + cook a minute or two per side.
- serve with almond butter + stewed berries.
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