Pancakes are one of my favorite breakfast meals, but the problem is pancakes aren't really that good for you. At least the way I usually eat them which is reminiscent of a college diet - completely un-healtified with a hearty dose of butter and full-sugar maple syrup. In the past few years I've gotten really interested in healthy alternatives and have discovered some superfoods that I love incorporating into my everyday diet. (For example: fresh squeezes of lemon in my water and chia seeds sprinkled into my yogurt.)
On Sunday when I was whipping up pancakes, I decided to make them packed with a few more nutrients by making a few healthy swaps.
- Instead of an egg I made a "flax seed egg" which is one tablespoon of ground flax seed whisked with three tablespoons of water. This acts as a binder in baking. Tip: You'll want to refrigerate it for 10 minutes before adding to your pancake mix to let it set!
- Instead of 2 tablespoons of oil I add a healthy dollop of greek yogurt. These make the pancakes rise more and less grease.
- Instead of whole milk, use soy milk.
- Sprinkle in berries for added vitamins and a punch of color! I prefer frozen blueberries in pancakes because I find they don't bleed as much as fresh.
- Top with shredded coconut which is a natural sweetner - you'll need less maple syrup!
Any other healthy swaps out there? I'm always on the hunt for more!
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These look amazing! I'll have to try these!
ReplyDeleteThese are such interesting swaps! Thanks for sharing!
ReplyDeletei'm sorry is that your kitchen??? moving to holland immediately... spain doesnt understand what kitchens are supposed to look like
ReplyDeleteOh yum, I want to try these! Where did you find the flax seeds?
ReplyDelete