They say breakfast is the most important meal of the day, but when it comes to feeling full and focused, exactly what we eat matters. Pancakes, for example, have been a breakfast staple in the US for decades, but the high-sugar content and lack of protein in traditional pancakes are a recipe for a blood sugar spike and crash. Fortunately, with a few simple swaps, it’s possible to make healthy, high-protein pancakes that are as nutritious as they are tasty. Read on for our go-to recipe.
Ingredients:
Dry Ingredients
- 1 cup oat flour
- 1/2 cup almond flour
- 2 tablespoons flaxseed meal
- 2 tablespoons chia seeds
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup plain Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1-2 tablespoons maple syrup
- 1/2 cup almond milk
Instructions:
- In a large bowl, mix together oat flour, almond flour, flaxseed meal, chia seeds, baking powder, cinnamon, and salt.
- In a separate bowl, whisk Greek yogurt, eggs, vanilla extract, maple syrup, and almond milk.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined, taking care not to overmix. A few lumps are okay.
- Leave the batter to rest for 5-10 minutes. This will allow the flours and seeds to absorb the liquid, and enhances the texture of the pancakes.
- Heat a non-stick skillet or griddle over medium heat and lightly grease the surface with cooking spray.
- Pour 1/4 cup of batter onto the skillet for each pancake, leaving enough space to flip them with a spatula. Cook for about 2-3 minutes or until bubbles start to appear on the surface, then flip to cook the other side. Repeat until all batter is used.
- Remove from heat and serve with your favorite toppings. Our go-to is a drizzle of maple syrup, some fresh berries, and a handful of chopped nuts.
