3 Delicious, nutritious and practical pancake recipes for breakfast

Pancakes are one of the foods that are widely consumed for breakfast because they are easy to make and do not take long. But to start the day off to the fullest, you have to make pancakes that are rich in nutrients. Well, check out the following delicious healthy pancake recipes.

Choose ingredients that are high in nutrition

Before making a healthy pancake recipe, make sure that the ingredients you use are high in nutrition. If in general pancakes are made using wheat flour, this time you can try making pancake recipes using healthier ingredients.

In fact, there are many choices of flour that are healthier than wheat flour. Some of them you can use wheat flour or coconut flour. For those of you who are allergic to gluten, various types of flour are safer to eat than wheat flour. Not only that, these flours can also be the best choice for people who want to lose weight, or adopt a healthy diet.

Don't forget to pay attention to the use of sugar in pancake batter too. To be healthier, you can use natural sweeteners from honey, mapple syrup, or cinnamon. You can get a variety of these products on the market, but make sure you choose the type of product by reading the nutritional content label first to make sure there is no added fat and sugar in it.

Healthy pancake recipes for breakfast

If you have confirmed all the ingredients available, now is the time for you to dive into the kitchen to make pancakes. Here are some variations of healthy pancake recipes that you can try at home for breakfast.

1. Recipe for oatmeal pancakes

Source: Cooking Nytimes

Nutritional value information

For each serving (2 pieces per serving) the nutritional value contained in this one pancake recipe is as much as:

• Calories: 138
• Fat: 7gr
• Carbs: 14gr
• Protein: 6gr

These healthy pancakes are made from 100 percent wheat flour and added flaxseeds.

Materials

• 2 ½ cups whole wheat flour
• 1 cup of oatmeal
• 1 cup buttermilk powder, if not available you can replace it with yogurt
• 2 free-range chicken eggs, shake off
• 2 tablespoons honey
• 1/2 teaspoon ground cinnamon
• 1 tsp baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup of flaxseeds orflaxseed (If there is any)
• 1½ cup nonfat milk
• ½ cup canola oil or other oil
• 1 teaspoon vanilla extract
• Fruit toppings according to taste

How to make

1. Mix flour, buttermilk powder, eggs, sugar, baking powder, baking soda and salt in a large bowl. Add flaxseed and oatmeal to the bowl. Stir until blended.
2. In another container, combine milk, oil and vanilla extract.
3. Make a hole in the center of the pancake mixture, put the milk mixture in it and beat until everything is combined. Don't over mix it. The dough will look thin, but it will thicken on its own. Then, let stand for 5 minutes.
4. Use a non-stick skillet or skillet with cooking spray, then place over medium heat. Stir in the mixture and place 1/4 cup of batter for each pancake on the pan.
5. Cook until the edges are dry and bubbles begin to form, which usually takes about 2 minutes.
6. Turn the dough over and cook until golden brown, about 2 more minutes. You can adjust the heat as needed to make it brown.
7. Remove the pancakes and serve while warm. You can add a variety of favorite toppings.

2. Pumpkin pancake recipe

Source: King Arthur Flour

Nutritional value information

For each serving (2 pieces per serving) the nutritional value contained is:

• Calories: 136
• Fat: 2gr
• Carbs: 10gr
• Protein: 23gr

Materials

• 2 cups whole wheat flour
• 3 tsp baking powder
• 1 cup finely grown pumpkin
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 cup palm sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 4 tablespoons unsalted melted butter
• 1 1/2 cups low-fat milk

How to make

1. Place the mashed pumpkin, eggs, and wheat flour in a large container. Stir by hand for a slightly thick mixture, or if you prefer, use a blender to achieve a smooth consistency.
2. In a medium container, add the sugar, vanilla extract, pumpkin, eggs, melted unsalted butter, and milk. Stir until all ingredients are evenly mixed.
3. Mix the dough in a medium container to a large container.
4. Add water slowly while stirring. Start with ¼ glass and add a little at a time. Make sure you keep the dough thick. Pause for a moment to taste the dough until it fits your tongue.
5. If you wish, you can also add a natural sweetener such as honey.
6. Turn on the stove over medium heat.
7. Pour in the mixture and let it cook for about 3 minutes or until it reaches the desired doneness.
8. Serve the pancakes with butter, syrup, fruit, or other favorite toppings.

3. Coconut pancake recipe

Source: The Houngry Houns

Nutritional value information

For each serving (2 pieces per serving) the nutritional value contained is:

• Calories: 127
• Fat: 6,5gr
• Carbs: 5,5gr
• Protein: 11.7gr

Materials

• ¼ cup of grated coconut, old or young, to taste
• 1/4 cup coconut flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs, beat off
• 1 tablespoon unsalted butter
• 1 tablespoon coconut oil
• Cinnamon to taste
• Sugar-free maple syrup to taste, or honey

Instructions

1. Combine egg, coconut oil and honey.
2. Add coconut milk and vanilla extract.
3. Add coconut flour, baking soda, cinnamon and salt. Stir again until all the ingredients are evenly mixed.
4. Heat the Teflon over low heat.
5. Pour in the skillet and cook until browned.
6. After the pancakes are cooked, melt the unsalted butter and sprinkle the grated dry coconut on top.
7. You can serve it with maple syrup or your favorite topping.

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