The Tasty, Healthy and Simple Pancakes I Make 5 Times a Week!
If you’re looking for the TASTIEST, EASIEST and HEALTHIEST Pancakes around, look no further!
This is the ONLY PANCAKE recipe you need.
Trust me. Pancakes are a big deal in our home.
Someday, I’m going to enter my eldest son in a pancake eating contest. He has mad skills.
In the meantime, we are training hard considering that I make these pancakes for our kids 5 times a week. That is NOT an exaggeration.
My husband brought this recipe into our home before we had kids, and it very quickly grew into one of our go-to recipes. It is so EASY and so DELICIOUS.
Now that we have two kids underfoot, I love having a healthy breakfast recipe that I can make in minutes.
That eldest son of mine is a picky eater, yet he will devour these pancakes EVERY TIME.
Both of my sons now help me everytime I make these. Here’s a video from this Spring when my eldest was flipping the pancakes. Wait til the end… :)
Considering that the recipe is gluten-free, has vegetables in it and is high in protein, I feel like Super Mom knowing that my kids are starting their day right.
It is SIMPLE, HEALTHY, DELICIOUS and VERSATILE.
How SIMPLE?
Well the basic recipe is two ingredients:
1 banana
2 eggs
So, if Mother Hubbard’s Cupboards are bare, you can still pull this recipe off if you have one banana and a couple of eggs. Simply mix it up and pour on a skillet. Boom.
If you’re looking to up your pancake game a bit in terms of taste and health, here is our go-to version that we make 5 times a week:
SIMPLE PANCAKES:
1 banana
2 eggs
Handful of Spinach
1/2 scoop of Vanilla Protein Powder
1/2 scoop of Collagen Peptides
Directions:
1.) Mix all ingredients in a blender (we use our Vitamix) until all pieces of spinach are liquified. The batter will be green (which is awesome, extra points for serving up GREEN PANCAKES!).
2.) Pour onto hot skillet (about 300-350 degrees) that has been greased with grass fed butter or coconut oil
3.) These pancakes need to cook a bit longer than traditional pancakes, at least on the first side. I usually wait 4 minutes on the first side. The pancakes should be easy to flip when they’re ready. Once flipped, they only need about 2-3 minutes on the other side.
**This makes enough pancakes for my two kiddos, but feel free to double and quadruple the recipe to feed the entire family :)
You may need to! As you can see in the picture below, my little man couldn’t wait for a 15 second photo op before grabbing the pancakes!
TIPS:
Serve with Organic Grade A 100% Pure Maple Syrup
If you’re going to make healthy pancakes, you need to top them with healthy Maple Syrup, which offers a ton of health benefits. Pure Maple Syrup contains up to 24 different antioxidants! These antioxidants not only fight free radical damage that can damage DNA, they also fight against inflammation (which is one of the leading causes of many health concerns). Ditch the Log Cabin and other imposters. They are full of crap. Pure Maple Syrup is delicious! If you’re lucky enough to have an Aldi around you, they sell Organic Grade A Maple Syrup on the cheap!
Let’s Talk about Eggs Real Quick
We have our own organically raised chickens and the eggs that we use for the recipe are on point. I mean, I could try to convince you to get chickens (I did that for my best friend and she now has 100 chickens, I’m really persuasive) or I could simply state that the quality of your eggs matters. Our yolks are unbelievable. The yolk is so vibrant, a deep orange color and the consistency is like a rich custard. Eggs are packed with nutrients, or at least they can be if you’re getting the right ones. Eggs contain high quality proteins, fats, vitamins and minerals.
Organic, pasture raised eggs have been shown to have the following over regular eggs: For more info, read here.
1/3 less cholesterol
1/4 less saturated fat
2/3 more Vitamin A
2 times more omega-3 fatty aides
3 times more Vitamin E
7 times more beta carotene
Variations
So now that you have an awesome, tasty, healthy and simple recipe…let me tell you one more FANTASTIC thing about this recipe: Once you have the basic recipe down, you can make TONS of variations to it. Instead of spinach, I’ll do the following:
Beet Pancakes:
Add a small beet for RED pancakes! How fun is that?!
Apple Pancakes:
Add 1/2 cup of Apple Sauce and some cinnamon
Pumpkin Pancakes:
Add 1/2 a can of Pumpkin Pie Mix or just plain Pumpkin and some cinnamon. This yields Orange Pancakes! Perfect for the FALL!!!