I know. Sounds like an oxymoron, doesn’t it? Healthy pancakes. I assure you, it isn’t.
Ready for the healthiest, lightest in calories pancakes you have ever eaten? And yes, believe it or not, they still taste awesome. These babies are gluten-free, lactose-free and sugar-free. They are filling and awesome for your health, chock full of good-for-you stuff. Topped with berries, they are especially delicious.
They are Paleo and Whole30 compliant as well, if that matters to you.
What the heck is Whole30? Some of you might be wondering. I was asking myself the same question about two weeks ago. Essentially, its a one-month detox for your body. Here is a short article that describes in further detail what, exactly, is Whole30 and why on earth might you consider giving it a try.
Either way though, these pancakes are worth making. For the health benefits, short list of ingredients and yummy taste.
Basically, these pancakes are the bomb. They cover all sorts of special diet specifications, are easy to make and totally tasty. Enjoy!
- 2 eggs, whisked
- 2 ripe bananas, mashed
- 1 cup of grated carrot (I imagine 1 large carrot would be enough)
- 1/3 cup sunflower butter
- 1-2 teaspoons pure vanilla extract
- 1-2 tablespoons cinnamon (I love cinnamon. You can tailor this to your own tastes)
- Coconut oil or Ghee (for cooking)
- Grate the carrots (I use a cheese grater) and set
- In a medium bowl, mash the bananas with a fork.
- Whisk the eggs separately, then add to bananas. Stir together.
- Add the sunflower butter, cinnamon, and vanilla. Mix well.
- Fold in the grated carrots.
- Use a small spoonful of coconut oil or ghee to spread over your frying pan. Scoop a couple large spoonful’s of the batter onto the frying pan, per pancake. Cook the pancakes on the pan with medium heat. Note: Make these a little smaller than a traditional pancake. They will cook more evenly and be easier to flip that way.
- I top mine with fresh berries because of being on Whole30 at the moment. However if you aren’t concerned with this and just wanted a healthier pancake, feel free to top with whatever you like! Maple syrup, whipped cream, the sky is the limit!!
This recipe makes 6-7 pancakes. Any that are not eaten can be stored in an airtight Tupperware container for 1.5 day or so in the fridge. I would not recommend them after 2 days.