These pancakes are a weekly staple in our household. Not only do my kids love them, but my husband and I do too!! This recipe is fool proof, healthy and delicious!
Pancake Ingredients:
Dry Ingredients:
3 Cups Oats
1 tsp Cinnamon
2 Scoops Protein powder* (optional)
Wet Ingredients:
1 Cup Milk of choice*
1 Apple, grated
2 Bananas*
2 tsp Vanilla
1 Can (15 oz) Pumpkin*
4 Eggs *
1-2 Cups Kale*
Dip Ingredients:
1/4 Cup Plain greek yogurt
1/2-1 tsp Maple syrup
Pinch Cinnamon
OR
1/4 Cup Peanut Butter
Drizzle Honey
Instructions:
1. In a blender combine all of the wet ingredients and the cinnamon. Blend until well combined (~20 seconds).
2. While the blender is running on low (if possible) add in the protein powder and oats 1 cup at a time until everything is well combined and the oats are blended in.
3. Heat up a griddle pan or frying pan to medium heat. Spray with a non stick spray between each set of pancakes.
4. Pour 1/4 cup batter per pancake on the griddle spacing each pancake at least 1″ apart. Cook time varies dependent on pan and heat used. Be patient to flip each pancake as these are more “wet” than traditional pancakes.
5. Transfer to cooling rack and repeat until batter is used up.
6. Enjoy them warm with one of the dips above. Or top them with any of your favorite spreads (Nutella, peanut butter, jelly, etc.)
I throw these in a ziplock and store them in the freezer. They are so easy to pop in the toaster oven for a great breakfast option for you and the kids in the morning.
Let me know how you like them below! Thank you!
*Notes:
Milk: I love using coconut milk from the can, but any milk works!
Bananas: you can use any banana but the more ripe it is the sweeter they will be. I usually use whatever I have and had done it with a variety and they turn out great.
Pumpkin: I use canned pumpkin as it is not something my kids eat a lot of so I love having the variety. Cooked/mashed sweet potato is also a great alternative.
Eggs: If using pasture raised, organic eggs I wash with soap and warm water and drop the whole egg in the blender. The shell contains calcium and other trace minerals that add more nutritional value to the recipe!
Kale: I add a couple handfuls, but realistically it depends on how much you can add before your kids notice, the more the merrier!
Protein Powder: A great add in if you have it, my favorite one is linked below. I love using the unflavored option for this recipe as it is only one ingredient and adds nutritional value!
See my favorite items linked below:
Protein powder by Equip. I love incorporating this unflavored protein powder into a lot of my baked goods for extra nutritional value. It has one ingredient which makes it easier for digestion and a great alternative to plant based or whey protein.
The Our Place non toxic griddle pan is my favorite for making these pancakes. You can cook 15 (mini pancakes) at a time.
Nutri bullet blender. I absolutely love this blender as I can have it running on low and add ingredients as I go which makes for the smoothest well combined batter.
Check out a list of my kitchen essentials here.
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