3 Delicious (and Healthy!) Pancake Recipes to Fuel Your Kids

I have an obsession with pancakes. There, I said it out loud—please don’t judge me! I know that they are full of carbs, but you would be pleasantly surprised to discover how healthy and nutritious they can be by tweaking the classic pancake recipe that we have all come to know and love. Hey, that’s not to say that an occasional trip to brunch stop is out of the question, because we all deserve that treat sometimes. I’m just saying you don’t have to wait for that treasured trip in order to satisfy your love for pancakes. Try some of these healthier versions you can easily make at home, and see if they don’t hit the spot:

Super Blueberry Pancakes

Prep: 20 min.
Yields: 4-6 servings

Ingredients
1¾ cups white spelt flour (I use Vita Spelt)
1 tablespoon protein powder
2 tablespoons light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon chia seeds, wheat germ, or flax seed, optional
2 large eggs
½ teaspoon lemon juice
1 cup low-fat milk or coconut milk
1 cup vanilla or lemon yogurt (can also substitute with sour cream)
¼ cup butter, melted
1 tablespoon applesauce
½ teaspoon vanilla extract
1 cup fresh blueberries, washed
Coconut oil

Agave Maple Syrup
1 cup light organic agave
2 tablespoons butter or light margarine
1 teaspoon maple extract

For Agave Maple Syrup:

Mix agave, butter and maple extract in a large, glass microwave-safe measuring cup. Heat in increments of 30 seconds, stirring (don’t overcook or it will boil over).

Pancakes:

1. In a large mixing bowl, sift the flour, protein powder, sugar, baking powder, baking soda, salt and any of the optional add-ins. In a separate large bowl, lightly whisk the eggs. Add lemon juice, milk, yogurt, butter, applesauce, and vanilla, whisking to blend. Make a well in the center of the dry ingredients and pour the egg mixture into it. Mix gently with a wooden spoon just until combined (don’t over mix).
2. Heat a large skillet or griddle over medium heat, drop 1 teaspoon of coconut oil in several spots and pour ¼ cup of batter into the center of each patch of melting oil. Sprinkle evenly with blueberries. After about a minute, when bubbles begin to form and pop on the pancake’s surface, flip over and cook an additional 30 seconds (if batter gets too thick, thin out with extra milk). Serve with agave-maple syrup or pure maple syrup.

Raspberry-Buckwheat Pancakes

Prep: 20 min.
Yields: 3-5 servings

Ingredients
¾ cup buckwheat flour
½ cup all–purpose flour or white spelt (to make Gluten-Free, use brown rice flour)
1 teaspoon protein powder
1 teaspoon baking powder
½ teaspoon baking soda
2 tablespoons granulated sugar
1 teaspoon salt
1 teaspoon flax seeds
2 eggs
1 teaspoon lemon juice
1 cup 2% milk (can substitute with soy, almond, or coconut)
½ cup vanilla yogurt
¼ cup unsalted butter, melted
1½ tablespoons applesauce
1 teaspoon vanilla extract
1 cup fresh raspberries, washed

1. In a large mixing bowl, sift the flours, protein powder, baking powder, baking soda, sugar, salt, and flax seeds. In a separate large bowl, lightly whisk eggs. Add lemon juice, milk, yogurt, butter, applesauce, and vanilla, whisking to blend. Make a well in the center of the dry ingredients and pour the egg mixture into it. Mix gently with a wooden spoon just until combined (don’t over mix).
2. Heat a large skillet or griddle over medium heat, drop 1 teaspoon of coconut oil in several spots, and pour ¼ cup of batter into the center of each patch of melting oil; sprinkle evenly with raspberries. After about a minute when bubbles begin to form and pop on the pancake’s surface, flip over and cook an additional 30 seconds (if batter gets too thick, thin out with extra milk). Serve with agave-maple syrup (see recipe above) or pure maple syrup.

Pear Pecan Pancake

Prep: 20 min.
Yields: 4-6 servings

Ingredients
1¾ cups whole wheat flour
2 tablespoons light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon ground ginger
2 large eggs
½ teaspoon lemon juice
1 cup low-fat milk or coconut milk
1 cup vanilla yogurt (can also substitute with sour cream)
¼ cup butter, melted
2 tablespoons cinnamon applesauce
½ teaspoon vanilla extract
½ teaspoon maple extract
½ cup pecans, chopped and toasted
1 cup fresh pears, peeled, thinly sliced, and chopped
Coconut oil

1. In a large mixing bowl, sift the flour, sugar, baking powder, baking soda, ginger, and salt.
2. In a separate large bowl, lightly whisk eggs. Add lemon juice, milk, yogurt, butter, applesauce, and extracts. Stir in pecans.
3. Make a well in the center of the dry ingredients and pour the egg mixture into it. Mix gently with a wooden spoon just until combined (don’t over mix).
4. Heat a large skillet or griddle over medium heat, drop 1 teaspoon of coconut oil in several spots and pour ¼ cup of batter into the center of each patch of melting oil. Sprinkle evenly with pears. After about a minute, when bubbles begin to form and pop on the pancake’s surface, flip over and cook an additional 30 seconds (if batter gets too thick, thin out with extra milk). Serve with agave-maple syrup (see recipe above) or pure maple syrup.

Love pancakes? Share your yummy and healthy recipes with us!