Clean and Colorful Pancake Recipe

One of my favorite quote ever is from David Zinczenko, author of the Eat This, Not That series where he says:

You should typically avoid anything with the word “cake” in it. Particularly for breakfast.

Bah! So true right?

healthy pancake recipe

However, one of the coolest things about the Clean & Colorful Solution is that the emphasis is not put on what you CAN’T have. So I won’t tell you this morning that you need to stop eating pancakes because it has the word cake in it. What I will do, is show you a way to make them with healthy and whole ingredients with nutrition benefits that far surpass your traditional processed white flour and refined sugary syrup!

Clean & Colorful Pancake Recipe

Coconut Flax Pancake Recipes

  • 1 cup Whole Wheat Flour
  • 1/2 cup Coconut Flour
  • 3 tsp Baking Powder
  • 1/4 tsp Salt
  • 2T Unsweetened Coconut Flakes
  • 2 cups Unsweetened Vanilla Almond Milk
  • 1 Egg
  • 1 T Coconut Oil, melted
  • 2 T Ground Flax Seeds

Fresh Berry Puree Topping

  • 1/2 cup Blueberries
  • 1 cup Strawberries
  • 1 cup Orange Juice
  • 1 tsp Cinnamon
  • 1T Honey

Directions:

  1. Sift together the flour, coconut flour, baking powder, coconut flakes and salt in a large bowl.
  2. Create a hole in the centre of your dried ingredients and add egg, coconut oil and almond milk. Stir until well combined and fold in flax seeds.
  3. Heat a skillet and coat with non-stick cooking spray. Use 1/4 measuring cup and pour batter in  pan and cook until bubbles come through and the bottom is toasty brown and ready to flip – about 1-2 minutes. Flip and cook the other side for another minute or two.
  4. For berry puree, add fruit, orange juice, honey and cinnamon to a small sauce pan and simmer for 5 minutes. Add the contents into your blender and blend on low for a 30 seconds to pulverize all ingredients. Increase speed and blend for an additional minute until super smooth.
  5. Plate 2-3 pancakes and top with berry puree and serve!

Clean & Colorful Pancake Nutrition

This recipe will yield 10 pancakes and enough berry puree to cover them deliciously. Depending on your appetite, this could be as much as 4 servings with about 300 calories, 9g fiber and 9g of protein. Not bad, right?

In case you’re wondering your standard stack of flip jacks from the local diner will run you about 528 calories, 21 g fat, 6 g protein and only 1 g of fiber. You see? Not only is this Clean and Colorful Pancake recipe delicious and innovative, it’s a Grade A recipe, high in calcium, fiber, phosphorus and vitamin C. Let’s just call it the blue ribbon winner of  healthy pancake recipes!

healthy pancake recipe
The fresh berry puree is so delicious, adds antioxidants and fiber and is way more interesting than typical maple syrup!

 

Do you have another healthy pancake recipe trick? I’d love to hear it!

Teresa Marie Howes, BS, CPT, HHP
Teresa Marie is a nutrition expert, fitness enthusiast and health coach. She is backed with a BS in Nutrition, an MBA, a CPT from ACE and 16+ years of experience in the weight loss and wellness space. She is the founder and lead contributor of this site and coaches clients across the globe on how to achieve better health and more happiness by implementing the 4 Universal Diet Truths of her Clean & Colorful Concept.

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8 thoughts on “Clean and Colorful Pancake Recipe

  1. I modified a Cooking Light magazine buttermilk pancake recipe and love it. I call it Power-Packed Protein Pancakes.

    1 cup whole-wheat flour
    1 scoop protein powder (your choice, I use standard vanilla whey)
    2 tbsp coconut sugar
    1 tsp baking powder
    1/2 tsp baking soda
    1/4 tsp sea salt
    1 cup unsweetened vanilla almond milk
    1 tbsp coconut oil
    1 large egg, lightly beaten (or Egg Beaters, or egg white)

    Additional goodies:
    2 tbsp flaxseed meal
    1 tbsp chia seeds
    generous handful of sliced almonds
    1 tsp almond extract or vanilla extract (or both!)

    Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and dry ingredients in a large bowl, and make a well in center of mixture. Combine milk, oil, and egg; add to flour mixture, stirring until smooth. Cook as you would normally cook pancakes and enjoy!

    I don’t have the caloric info, but the protein and good fats in the coconut oil/almonds are definitely filling – I can go a long time without needing to eat again! (You can also add spices for a little extra flavor.) I save the extra batter and make singles to eat on the go; they’re that good you can eat them without any toppings!

  2. These sound yummy thanks for sharing! I love finding healthy recipes that my 19 month old will enjoy. I’ll have to try these.
    I tried to post my recipe for peanut butter pancakes (twice) but it wouldn’t go through. You can check the recipe out on my blog.
    I’ll let you know how these turn out for me!

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