4 Healthy Pancake Recipes You Definitely Haven't Tried

Homemade pancakes are the perfect start to any morning. You can’t go wrong, whether you prefer traditional flapjacks or like to get creative with the toppings. But box pancake mixes can get stale or go bad even before you even open the package. Plus, traditional pancake mixes and recipes are loaded with sugar and sodium. The solution?
Why not make your own?

We get it; making pancakes from scratch sounds like way more work than the traditional just-add-water mixes you can buy at your local market. But once you taste just one of our four healthy pancake recipes, you won’t mind the extra five minutes of work.

Thinking of giving one of these a try? Check out the recipes below!

Savory Chickpea Avocado Pancakes

The avocado trend shows no sign of slowing down, and we’re okay with that. Avocados are chock full of nutrients, vitamins, and minerals, and contain healthy monounsaturated fatty acids. Chickpea flour is high in iron, protein, and fiber, and it’s gluten-free too! But you won’t even have time to consider how healthy these savory pancakes are once you taste them.

Ingredients

Pancakes:

1 cup chickpea flour
1 cup coconut milk
½ tsp baking powder
¼ tsp salt
¼ cup chopped green onion
¼ cup chopped orange bell pepper
¼ tsp cumin
¼ tsp garlic powder

Topping:

1 avocado
¼ cup coconut yogurt
½ tsp garlic powder
1 tsp lime juice
Cilantro to taste

Instructions

1. Combine chickpea flour, baking powder, salt, cumin, and garlic powder in a large bowl. Add coconut milk to the dry mixture and whisk until smooth.
2. Mix in chopped green onion and orange bell pepper.
3. Spoon mixture in ½ cup increments into a non-stick frying pan and spread to cover the bottom. Cook on medium heat until the edges start to brown and curl up. Flip to cook through.
4. For the topping, core and place half the avocado in a blender, along with yogurt, garlic powder, and lime juice. Blend just until smooth.
5. Top with slices from the other half of the avocado and cilantro to taste. Drizzle with avocado cream sauce.

Dragon Fruit Pancakes

Dragon fruit, also known as the pitaya fruit, is a great alternative to maple syrup and sugary compotes. Sweet and tangy, dragon fruits are loaded with antioxidants, B vitamins, and protein.

Ingredients

Pancakes:

1 cup flour
1 tsp baking powder
½ tsp baking soda
1 egg
1 cup coconut milk
1 tsp vanilla extract
1 tsp cinnamon
1 Tbsp coconut shreds
1 Tbsp maple syrup

Topping:

1 pink-fleshed dragon fruit
1 Tbsp maple syrup
¼ cup coconut yogurt

Instructions

1. Combine flour, baking powder, and baking soda in a large bowl and mix well
2. Add egg, coconut milk, and vanilla extract.
3. Mix in cinnamon, coconut, and maple syrup until well combined.
4. Spoon mixture in ¼ cup increments into a non-stick frying pan. Cook on medium heat until edges start to brown and bubbles appear on top. Flip and cook other side until cooked through.
5. For the topping, peel and chop the dragon fruit. Blend dragon fruit and yogurt together until combined. Add maple syrup and blend until smooth and runny. Drizzle over warm pancakes to serve.

Maple Butternut Pancakes

These maple butternut flapjacks are perfect for any autumn morning. Low in fat and high in fiber, the butternut squash purée accounts for the nutty flavor of these delicious pancakes.

Ingredients

Pancakes:

1 ½ cups all purpose flour
2 tsp baking powder
1 tsp baking soda
2 eggs
1 ½ cups milk
½ cup butternut squash purée
1 tsp vanilla extract
½ tsp cinnamon
2 Tbsp maple syrup

Topping:

Oats
Sage
Maple syrup

Instructions

1. In a large bowl, combine flour, baking powder, and baking soda. Whisk until combined.
2. Add eggs, milk, vanilla extract, cinnamon, and maple syrup to dry ingredients. Whisk until smooth.
3. Spoon mixture in ¼ cup increments into a non-stick frying pan. Cook on medium heat until the edges start to brown and bubbles appear on top. Flip and cook other side until cooked through.
4. Top with oats and sage. Drizzle with warm maple syrup.

Ginger Carrot Pancakes

After one bite of these ginger carrot pancakes, you’ll swear you’re indulging in a slice of carrot cake. Sure, topping them with cream cheese icing may be offsetting the awesome health benefits of the shredded carrots, walnuts, and fresh ginger, but everyone deserves a treat once and a while right?

Ingredients

Pancakes:

1 cup whole wheat flour
1 tsp baking powder
½ tsp baking soda
1 egg
1 ¼ cups milk
1 tsp vanilla extract
1 tsp cinnamon
1 Tbsp freshly grated ginger
2 Tbsp maple syrup
Pinch of salt
¼ tsp allspice
¼ cup chopped walnuts
1 ½ cups shredded carrots

Topping:

Chopped walnuts
Shredded carrots
Coconut shreds
Cream cheese icing

Instructions

1. Combine shredded carrots, flour, baking powder, baking soda, cinnamon, salt, and allspice in a large bowl. Mix well.
2. Add egg, milk, vanilla extract, and maple syrup. Mix well until combined.
3. Fold in walnuts. Add freshly grated ginger and mix until combined.
4. Spoon mixture in ⅓ cup increments into a non-stick frying pan. Cook on medium heat until edges start to brown and bubbles appear on top. Flip and cook other side until cooked through.
5. Top with chopped walnuts, shredded carrots, shredded coconut, and warm cream cheese icing.