Healthy Pancake Recipes For the Weekend
If you are looking for some healthy pancake recipes for the weekend, then look no further! This article contains delicious recipes for banana, oatmeal, vegan, and protein chocolate pancakes. In addition to these recipes, you can try making oatmeal pancakes with cashew butter or bananas. If you do not have access to eggs, you can use frozen bananas instead. Depending on your preference, you may try using frozen bananas and egg whites in your pancakes.
This healthy pancake recipe is perfect for meal prep, breakfast on the go, or any time you feel like something sweet. The pancake batter thickens as it sits, making it easy to reheat later in the day. It also makes an excellent snack; you can store the leftovers in the fridge for later use. Plus, they are nutrient-dense. Here are some of our favorite healthy oatmeal pancake recipes for the weekend.
For a vegan version, mash a banana or chia seed egg into the batter. In the meantime, use a hand blender to process the oats. Add a pinch of cinnamon or mixed spice. If you don’t have almond milk on hand, you can use unsweetened almond milk instead. You can make your pancakes vegan by replacing the egg with a flax or chia seed egg.
Oatmeal pancakes are healthier than regular ones, containing white flour, copious amounts of butter and oil, artificial sweeteners, and other unhealthy ingredients. Instead of white flour, oatmeal pancakes are made from whole grains, which are naturally sweetened. In addition, you can use Greek yogurt to add more flavor. And, if you don’t have Greek yogurt, you can also use regular rolled oats.
You can use non-dairy milk and oat flour if you don’t have almond milk. You can use either a non-stick or a regular blender to make the pancake batter. Once the batter is ready, pour a tablespoon of the mixture into a non-stick skillet and fry until the top starts to bubble and the edges are cooked. Then serve! Make the most of this healthy weekend treat!
You can store leftover oatmeal pancakes in the fridge for up to 4 days or freeze them for up to 3 months. You can then reheat them in the microwave or the toaster oven. This recipe can also be made vegan. Replace the egg with a flaxseed egg. Just remember to use the appropriate amount of vegan milk and oats. This recipe can be made gluten-free and dairy-free.
Vegan banana oatmeal pancakes
When making vegan banana oatmeal pancakes, choose very ripe bananas for a sweeter taste. Choose ones with a creamy texture and brown spots. The oats can be of any kind, but choose gluten-free oats if you’re avoiding gluten. You can also omit oil to make the pancakes gluten-free. Please make sure the oats are certified gluten-free before using them.
Use gluten-free flour, such as sorghum. This ancient grain contains a good amount of fiber and other nutrients. Choose medium-ripe bananas. Break them up into small chunks. Add a drop of pure vanilla extract for an extra flavor boost. Finally, use baking powder to ensure fluffy pancakes. These pancakes are a healthy breakfast for the weekend or any time of the week!
Once prepared, freeze leftover banana oatmeal pancakes in an airtight container. If desired, reheat them in a toaster or bread toaster the next day. Banana oatmeal pancakes can be stored for up to two weeks in an airtight container. To keep them fresh, place them in the freezer. They can be frozen for up to 2 months. You can even make banana oatmeal pancakes in a food processor without using a blender. This recipe makes banana oatmeal pancakes that are gluten-free and vegan. These pancakes are kid-approved and toddler-friendly.
You can add your favorite toppings to these vegan banana oatmeal pancakes. You can add maple syrup or whipped coconut cream, vegan butter, berries, and peanut butter to make these pancakes extra tasty and filling. Alternatively, stir toasted nuts or chocolate chips into the batter before cooking. So, make your weekend the best by trying vegan banana oatmeal pancakes! Enjoy! And if you’re wondering how to make vegan banana oatmeal pancakes, here’s how!
The first step in making vegan banana oatmeal pancakes is to mash the bananas in the blender. You can use an egg substitute if you cannot mash a banana. Coconut oil or other dairy-free milk works best. Coconut oil is your best bet if you’re allergic to dairy or eggs. A light coconut oil or maple syrup will work as well. Then, proceed to add the dry ingredients.
Banana oatmeal pancakes with cashew butter
A healthy breakfast for the weekend is nothing if not a pancake. These pancakes can be made quickly, stored in the fridge, or frozen for a quick breakfast. They keep for three days in an airtight container and freeze well. Try using certified gluten-free flour and non-dairy milk if you want a gluten-free option. To make this recipe egg-free, you can substitute 1 tbsp of chia seed. You can also use frozen bananas, but peel them first!
These pancakes are delicious and easy to make. They also freeze well and are refined sugar-free. If you have a dietary restriction, it is better to use certified gluten-free oat flour. They are made from natural food ingredients and are naturally sweetened with honey. If you’re looking for a weekend breakfast option, this is it! A healthy banana oatmeal pancake is a great way to start your day on the right foot and has many health benefits.
These pancakes are so delicious that you won’t even miss the bananas. You can make them ahead of time and heat them in the oven for a quick breakfast. It’s the perfect recipe to keep on hand for the weekend. Your family and friends will be raving about them. You’ll be glad you tried it! If you’re looking for another healthy breakfast for the weekend, try these pancakes!
These banana oatmeal pancakes freeze well and can be kept in the fridge for up to four days. You can also freeze them for up to three months. You’ll need to place them in an airtight container or silicone stash bag. You can reheat them in the microwave or toaster oven whenever you need a quick breakfast or snack. They can even be made vegan by using a flaxseed egg replacement.
Healthy banana oatmeal pancakes with cashew butter are great to prepare ahead of time. The batter can be made the night before and frozen. When you’re ready to cook them, reheat them in the microwave or toaster until the batter is warm. You can keep them in the refrigerator for three months. If you’re pressed for time, you can freeze the rest of the batter and reheat them on the morning of the weekend.
Protein chocolate pancakes
If you’re craving a delicious breakfast treat but are watching your weight, protein chocolate pancakes are a great option. Each pancake is packed with 15 grams of protein and only 200 calories. They’re also gluten-free and can be made with bananas and oats, making them low in fat and calories. You can quickly whip up a batch of these protein pancakes in under 15 minutes! You can even serve them for breakfast the following day for a guilt-free treat!
Protein chocolate pancakes freeze well and taste great. They can also be made a day ahead and frozen individually or in a resealable plastic bag. When ready to eat them, reheat them in the microwave or oven. Unlike many other pancake recipes, protein pancakes don’t contain any flour. Be sure to purchase a gluten-free protein powder! You can also freeze these pancakes for up to 3 months.
The protein powder in these pancakes is easy to add to your favorite pancake recipe. Use two eggs and a banana to make these protein-packed breakfasts. You can substitute coconut milk or any other nut milk. Use a non-alkali baking powder to avoid aluminum. You can purchase chocolate bone broth protein collagen if you want to use it online. Almond flour is another option, but oatmeal provides a thicker texture to the pancakes.
Whether you prefer to skip breakfast or skip it altogether, these protein-filled pancakes are the perfect solution. Not only do they taste great, but they’re also healthy and contain the proper amount of protein for a balanced meal. And if you’re a chocoholic, the protein in these pancakes will satisfy your craving for chocolate and keep you satisfied until your next meal. You can even freeze them and eat them throughout the week.
To make these protein-packed pancakes, you’ll need three simple ingredients: eggs, bananas, and oats. After whisking the dry ingredients, add the wet ones. Stir until combined, and then add chocolate chips. Once the batter is mixed, grease a skillet with coconut oil and use a 1/4 cup measuring cup to transfer the batter to the pan. Cook the pancakes until bubbles appear, and flip them over once they’re golden brown.