Healthy Pancakes (6 ways)
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Fit Foodie Finds · by Linley Hanson

Healthy Pancakes (6 ways)

NUTRITION · PER SERVING25M COOK
CAL 39%·PRO 40%
CARBS 116G59% OF CAL
15G FIBER46G OTHER55G TOTAL SUGAR
FAT 29G34% OF CAL
16G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fluffy pancakes made with whole wheat flour and coconut oil, customizable with six flavor variations from peanut butter to pumpkin. A hearty breakfast that can be made sweet or savory.

mainamericanbaked goodeggsvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1.5 cups white whole wheat flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • Preferred flavor* dry ingredients (see below)
  • 2 large eggs
  • 1 cup unsweetened, plain almond milk
  • 2 tablespoons melted coconut oil
  • Preferred flavor* wet ingredients (see below)
  • 1 large banana (mashed (~1/2 cup))
  • 1 teaspoon vanilla extract
  • 1/4 cup all-natural peanut butter
  • 2 tablespoons coconut sugar
  • 1.5 cups grated potato (not squeezed)
  • 1/2 cup minced green onion
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • salt (to taste)
  • 1 tablespoon melted coconut oil
  • 1.5 cups grated apples (not squeezed)
  • 1 teaspoon ground cinnamon
  • 1 cup pumpkin puree
  • 2 tablespoons maple syrup
  • 1 teaspoon pumpkin pie spice
  • 2 tablespoons lemon zest
  • 1/2 cup whole milk ricotta cheese
  • 1 teaspoon almond extract
  • 2 tablespoons honey
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup chocolate chips
  • 1/4 cup maple syrup
PREP
10M
SODIUM
530MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.