Nutritionist-Approved Pancakes That Actually Taste Good

If you’re like me, pancakes are synonymous with childhood. Saturday or Sunday mornings meant fresh batter, thick maple syrup and, if I was lucky, chocolate chips on top. Those fluffy and warm round cakes are also, typically, packed with s-u-g-a-r. No shame in enjoying that sweet, comforting goodness but what if you could have the best of both worlds: delicious pancakes that check some major nutrient boxes? Look no further.

Over the years we’ve had a blast at Prescribe Nutrition upgrading our baked goods game. Our not-so-secret trick was finding ways to sneak in healthy upgrades loaded with fiber and antioxidants—nuts, seeds, fruits, chia seeds, even veggies—while swapping in more protein-rich flours.

Here with two of our all time favorite renditions that will satisfy your pancake nostalgia and sweet tooth while doing your body a real favor. Enjoy! 

BLUEBERRY LEMON CHIA PROTEIN PANCAKES

Serves 3-4

Ingredients

1 banana mashed well 
3 eggs 
1 tsp vanilla extract 
1 lemon juice and zest of 
¾ cup almond flour 
1 scoop vanilla protein powder 
1 tsp baking powder 
1 tsp cinnamon
¼ tsp sea salt 
1 tbsp chia seeds 
½ cup fresh blueberries 

IInstructions

1. Whisk the wet ingredients until smooth. Then add all the dry ingredients except for the blueberries, and whisk again until everything is incorporated. Gently fold in the blueberries (you don’t want them to burst!). 
2. Spray a griddle with coconut oil spray, or coat with a little butter. Using a ¼c measuring cup, pour batter onto the griddle. Cook for 2-3 minutes until the top starts

OATMEAL STRAWBERRY PANCAKES 

Serves 3-4 

Make ahead tip: you can make the batter and store in the fridge for a weekend style breakfast on the quick! Stores in the fridge for two days.

Ingredients

1 cup non-dairy milk, your choice
¾ cup gluten-free rolled oats
¾ cup oat flour* 
4 organic egg whites
1 teaspoon baking powder 
¼ teaspoon sea salt
½ cup fresh or frozen strawberries
2 tablespoons cup chopped pecans or walnuts
½ teaspoon ground cinnamon
1-2 tablespoons coconut oil

Instructions

1. Heat milk in a small saucepan over medium heat until hot. 
2. Stir in the oats and oat flour and remove from heat.**
3. Beat egg whites into a stiff foam with a hand mixer or blender and reserve. 
4. In a large bowl stir the remaining ingredients, except coconut oil, together. Stir in oatmeal/milk mixture. Gently fold in egg whites until mixture is well blended. 
5. In a large skillet add 1 tablespoon of coconut oil until melted, then cook pancakes until browned on both sides. Add coconut oil as needed with the following pancakes. 

*Just blend 1 cup of oats in a blender or food processor to make this if you don’t have! Measure ¾ cup from the blended oats.

**Depending on how long you've let the oats sit, you may need to add a little extra water to the batter to thin it out. It will still be thicker than regular pancake batter