Hi friends! Whenever I post a pancake recipe it is a GOOD DAY, and these pancakes are high in protein, super easy to whip up and very delicious, so make that an extra good day:)
After being at the grocery store twice in two days I STILL managed to forget to buy Greek yogurt, which is usually a staple in my breakfasts. However we did have some cottage cheese in the fridge, and while I’d never really tried it before because usually I have an aversion to cheese (unless it’s melted), I decided to add it to some pancakes because it would mask the taste and texture- especially since I was blending up the batter. So in my blender I added the cottage cheese, oats, some banana, cinnamon, an egg, and baking powder to make a super smooth batter. I then let everything sit for about five minutes so the oats absorbed some liquid and the whole thing got a bit thicker, before cooking them up in a pan.
I’ve been making my breakfasts the night before lately, which really saves me time in the mornings! Let me tell you, having a big plate of these pancakes waiting for me when I came downstairs was very nice. I ate them with some frozen blueberries, apple chips, and peanut butter, but they would also be delicious with maple syrup and other fruits. Hope you enjoy!!
PANCAKES- one of the best breakfasts ever! I’ve been crazy about pancakes lately and I wanted to share the recipe that I’ve been using. It’s quick, easy, uses 2 INGREDIENTS, and so tasty! I also love all the protein they pack in first thing in the morning.
I’ve used a lot of oats in my pancakes in the past, and while they do make a good cake, they can make things a bit dense. So I went really simple and just used banana and egg- and I loved the result! I remember a few years ago I tried out this simple recipe, but it never really stuck. I’m pretty much obsessed with it now though!
Because they lack a bit of that density that some kind of flour would give them though, they’re a little bit harder to flip. Some tips to make flipping easier are:
Use Slightly Underripe Bananas- slightly underripe bananas are more starchy then when they’re very mushy and ripe, and so using them in this recipe helps the pancakes to hold together better and not burn as easily.
Use a Thin Spatula- the thinner the spatula you use, the easier it is to get under these delicate pancakes and flip em!
Make the Pancakes on the Smaller Side- it can be really difficult to flip large pancakes, and making them smaller means that it’s easier to get under them. I use strictly one tablespoon full of batter for each pancake.
Wait Until You Can See Bubbles All Around the Edges to Flip- I know it can be hard to wait to eat these pancakes, but make sure you wait until you see those bubbles to flip! If the pancake isn’t cooked through enough, the flip will fail.
Keeping those tips in mind, flipping should be a breeze!
I love how versatile this recipe is too- you can add cinnamon, allspice, a bit of cocoa powder, matcha, or any other powdered flavouring you’d like. And for only using a banana and two eggs, you get LOTS of small pancakes- I’m talking like 10-15! I love eating these with some extra banana and frozen blueberries on top, drizzled with peanut butter, with Greek yogurt, or with other fruit. The eggs in them are a great source of protein, so they’re perfect for a pre or post workout snack as well. Or have them for a quick and easy breakfast that makes everyday feel like Saturday!
2. Add in the eggs and the allspice, and whisk everything together until combined.
3. Heat up a small pan over medium-low heat.
4. Scoop the pancakes batter by tablespoon-fulls into the pan, and cook for about 1-2 minutes, until you can see bubbles all around the edges. Carefully flip the pancakes with a thin spatula, and continue to cook for another 1 minute.
5. Use the spatula to transfer the pancakes onto a plate, and repeat step 4 until all of the batter is used up!
Breakfast is probably my favourite meal of the day, mostly because I get to make it sweet. I’m definitely a sweet over savoury breakfast person, because when you get to eat sweet stuff for an actual MEAL why wouldn’t you? I’ve posted a lot of breakfast recipes over the years, but I’d thought I’d compile a list of 10 Healthy Breakfast Ideas that you can make when you’re in a slump.
All of these are super simple and quick to make, and a couple can be made in advance to prepare for busy mornings. No matter how busy I am, I ALWAYS make time for breakfast, because it fuels me for the rest of the day. Fruit, complex carbs, protein and healthy fats are essential to an awesome breakfast, so you can kick butt all day long! Plus, breakfast needs to taste good, and all these recipes are DELISH. they have so much flavour and sweetness without any refined sugar.
I hope you find a couple of recipes in here that you really love and can keep coming back to! Enjoy;))
I have two pancake recipes on my blog: PB and J Stuffed Pancakes and Cinnamon Raisin Apple Pancakes. Both are made with oat flour and are SO YUM. Pancakes are a classic breakfast food, and can actually be whipped up pretty fast. My PB and J Stuffed Pancakes come together in a blender and take only a few minutes to cook. You could even make a big batch of either of these and freeze them, then pop them in the microwave or toaster for an on-the-go breakfast.
Oatmeal is so good for you and makes such a heart-warming breakfast. Both of these oatmeal recipes come together in under 20 minutes, and are super tasty! On the left is my Carrot Cake Oatmeal– it has lots of spices, carrot, and some dates instead of raisins. Then you have my Vanilla Protein Oats, which have protein powder in them for a little boost in the mornings!!
These aren’t really a “recipe” per se, but whenever I don’t feel like making a fancy breakfast I just cut up a bunch of fruit, add some peanut butter, and go to town! I love fruit so much and I could eat it all day, so this is the perfect breakfast for me.
Smoothie Bowls are my favourite breakfast of all time. I like using frozen bananas to make them thick and creamy, and so it’s kind of like eating ice cream for breakfast. They’re a great way to eat lots of fruits and veg for breakfast, and the toppings are endless! On the right is my Berry Banana Smoothie Bowl, on the left is my Watermelon and Greens smoothie bowl from my post on 2 Summer Smoothie Bowls, and in the middle is the bowl I’ve been eating almost every day recently- just blend up a frozen banana, some spinach, blueberries, and a scoop of protein powder with some water and top with peanut butter and more blueberries. Yum!!!
I have this awesome recipe for Lemon French Toast that you should definitely try out! It’s vegan, made with sprouted grain bread, and tastes so good! Serve with some fresh fruit and maple syrup for the perfect weekend breakfast.
I’ve been eating more of these quinoa breakfast bowls lately too. Quinoa is super good for you- it contains 9 essential amino acids- which makes it a great way to start your day! I cook it with almond milk and top it with lots of fruit and nut butter. Here’s the recipe for my Cherry, Peach and Quinoa Breakfast Bowls.
Happy Pancake Day!! I wasn’t able to post yesterday, but you should be glad I made you wait because I have waaay more time today and was able to make these delicious pancakes. If I would’ve posted yesterday it probably would’ve been a nasty spinach salad or something. Pancakes are the best, man. Especially when they have apples and raisins in them like these ones do! They’re sweet and cinnamony and come together faster than it takes me to eat a whole batch, and trust me, I’m a pretty speedy eater when pancakes are involved. Now I’ll let you get to the recipe, because I don’t know about you, but I don’t like when blogs write twenty million things that you have to scroll through before you get to the pancakes. BRING ON THE PANCAKES ALREADY!
Cinnamon Raisin Apple Pancakes
Total Time: 45 minutes
1 ripe banana
1 1/3 cup oats
2 tbsp coconut oil
2 tsp baking powder
2 tbsp chia seeds
1 tsp cinnamon
1 1/4 cup water
1 small apple, peeled and diced
1/4 cup raisins
In a blender, combine the oats, banana, chia seeds, cinnamon, coconut oil, baking powder and water until smooth. Transfer the batter to a bowl and stir in the apples and raisins.
Heat a pan over medium-low heat. Spoon the batter into the pan by tablespoons. Cook the pancakes on the first side until bubbles appear and stay in the pancake, about 2-3 minutes. Flip and cook for another 2-3 minutes, then transfer to a plate.
Hope you like these beauties!! I’m pretty sure that they would freeze well, and you could just nuke some in the microwave in a Monday morning and be good to go. That’s the kind of pick me up I need on a Monday, anyway.
Hello! For me, pancakes are the ultimate breakfast treat, and these ones are soooooo good! They’re super light and fluffy, but the real amazingness comes from the filling of peanut butter and jam. When you cut into the pancakes you can see the PB and J oozing out, and…… need I say more?
I made my own strawberry jam to fill these pancakes, as store bought jams often have a lot of added sugar. But if you have another kind of berry on hand, you can substitute them for the strawberries if you’d like. The pancakes themselves are really easy to make and fill, even though they look kind of fancy. Enjoy!
PB and J Stuffed Pancakes
Serves: 1-2 (makes 5-6 pancakes)
Total Time: 40 minutes
For the Jam:
1 cup fresh strawberries, diced (or substitute blueberries or raspberries)
1/2 cup water
Splash of vanilla
For the Pancakes:
1 ripe banana
1 cup oats (I used rolled)
1 cup almond milk, or milk of your choice
1 tsp vanilla
1/2 tsp cinnamon
3 tsp natural peanut butter
3 tsp Jam
To make the Jam, put the diced strawberries, water and vanilla into a small pot. If you’re using blueberries or raspberries, mash them a little bit. Bring the mixture to a boil, then reduce to a simmer and cook until the Jam has thickened up, about 6-8 minutes, stirring often so that it doesn’t burn or stick to the pot.
To make the pancake batter, blend together the banana, oats, almond milk, vanilla and cinnamon in a blender until smooth.
Heat a nonstick pan over medium heat. Spoon a heaping tablespoon of batter into the pan. Quickly place a half teaspoon each of peanut butter and jam into the centre of the pancake. Cover the PB and J with about a teaspoon of batter, and flip the pancake. It should be golden brown on the side that was touching the pan. Cook the second side for about two minutes, or until it is also golden brown.
Continue to do this with the rest of the batter. I cooked my pancakes one at a time, so that I could focus on filling each one well.
Serve warm with more peanut butter and jam and enjoy!
This is totally one of my favourite recipes so far, I just love peanut butter and jam so much. Thanks for checking out my post and I’ll see you later!