A Pancake Recipe You’ll Dream About
Hope you’re hungry, because today’s post for Guest Bloggers’ Week comes from Michelle Chalkey, the blogger behind 4-Layer Cake, where offers advice and personal experience in the four layers of her happiness — baking, running, reading and writing. A distance runner with a sweet tooth, Michelle encourages room for cupcakes in a fit person’s life, but also gives plenty of recipes for healthy, whole-grain versions of her favorite sweets, and today we have her Mixed Berry Pancake recipe!
Breakfast is my favorite meal of the day, and I know all you fit foodies can’t get enough delicious ways to start the day, either. These pancakes are exactly what I need to get me out of bed on Monday mornings. Make them ahead of time, and you’ve got a quick, delicious breakfast for the whole week.
Made with oats and either oat flour or wheat flour, this recipe offers a healthier version of the fluffy pancakes you get at diners. Don’t worry, the taste isn’t sacrificed. The sweetness of the berries and the crisp texture of the oats make for a heavenly combination. Adding a little plain Greek yogurt packs in some protein, while the oats and fruit add a good dose of fiber and purposeful carbohydrates.
My fiance and I have been gobbling up these pancakes for our breakfasts every morning for several months now. On Sunday nights, I prepare our separate breakfast bowls for the week: his bowl, the “Bear Mix,” gets wheat flour, and my bowl, the “Princess Mix,” gets the gluten-free version with oat flour. My mix typically lasts three mornings, unless the Bear has made Bear servings and needs to dip into mine (this happens quite often).
These taste great topped with peanut butter or cream cheese, extra berries and drizzled with honey. I usually pair two pancakes with two scrambled eggs, and I am full and happy until lunch.
- 1 ripe banana
- 2 egg whites
- ¼ cup flaxseed meal
- 1 cup rolled oats (gluten free, if needed)
- ¾ cup flour (wheat, or brown rice flour for oat flour for gluten-free version)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon cinnamon
- ¼ cup plain Greek yogurt
- ¾ cup almond milk
- ¼c. blueberries
- ¼c. raspberries
- Optional: more blueberries, raspberries, sliced banana for topping
- Mash banana in a medium-sized mixing bowl. Add egg whites and stir.
- Add flaxseed and oats. Make oat flour by grinding oats in a blender and add to mix, or add wheat flour or brown rice flour. Add baking soda, salt and cinnamon. Combine.
- Mix in Greek yogurt and milk.
- Fold in blueberries and raspberries.
- Cook pancakes on high for about two minutes on each side, until slightly crispy.
- Optional: Top with cream cheese, extra blueberries, raspberries and sliced banana.
- Enjoy!
Do you have a go-to breakfast or prefer to mix it up? —Kristen