Healthy Easy Pancake Recipe + random breakfast parfaits

I LOVE breakfast foods. I’ll take pancakes, donuts, french toast, pastries, bacon & eggs, etc. for any meal, anytime. Eating any of these in their normal form (gimme all the carbs & fat) is great, but I also love coming up with healthier versions of my favorite breakfast foods. The BEST healthy pancake recipe that I eat close to every morning is not only fluffy and delicious but also quick to make and only uses 5 ingredients. unnamed (3)

These babies are made with a banana, 2 eggs, 1 tbsp flour (I use whole wheat, but coconut or oat flour could be used to make gluten-free), cinnamon & vanilla extract to taste.

Add all the ingredients to a blender or food processor and blend on high until well combined (no chunks of banana left bc ew). Meanwhile, heat coconut oil in a pan on low-medium heat. Once the pan is heated, pour in your first pancake. I usually add chocolate chips or blueberries at this point, but add in whatever extras you want, or they’re great on their own!

I will make either the full recipe or half recipe for myself, depending on how hungry I am. The half recipe makes 2 pancakes and the full recipe makes 3-4, depending on how big you make them. I always add some sort of nut butter on top and sometimes honey or maple syrup if I’m feelin a kick of sweetness!

Like I said, I’ve been making these cakes almost every morning since I found the recipe bc that’s how incredible they are!

When I’m not feelin pancakey, I’ve been really into (2% or whole milk) Greek yogurt parfait bowls. Here’s a couple I’ve been making lately!

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This one has 2% Fage plain Greek yogurt, sweetened with honey, mango, sliced banana, Smucker’s natural honey peanut butter, and protein granola.

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This is the same combo, minus the mango, add strawbs and chocolate chips.

Both are so good and so filling bc of the added protein from the granola and nut butter, and the 2% (or full fat) yogurt, which keeps you full WAY longer than nonfat.

Healthy Pumpkin Bread

So it’s almost summer, but this pumpkin recipe is fabulous all year round! The recipe I found not only gets me in the fall (or summer…) spirit, it’s also healthy. So it’s a win-win! Here is the recipe for greek yogurt pumpkin bread, that I found on one of my favorite healthy baking blogs, Running with Spoons.

Ingredients:

2 large eggs
½ cup (120 g) canned pumpkin puree
¼ cup (55 g) plain 2% Greek yogurt
6 Tbsp (75 g) coconut palm sugar
1 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp baking soda
¼ tsp salt
1 ¼ cup (150 g) whole wheat pastry flour
1/3 cup (60 g) chocolate chips

Directions:

  1. Preheat your oven to 350ºF (176ºC), and lightly grease a 9 x 5 (23cm x 13cm) loaf pan.
  2. In a large mixing bowl, lightly beat the eggs until the yolks break apart. Whisk in the pumpkin, yogurt, sugar, vanilla, spices, baking soda, and salt, mixing until smooth.
  3. Slowly spoon in the flour and gently stir it in until just combined. Fold in the chocolate chips.
  4. Pour the batter into the prepared loaf pan, spreading it out even, and top with a few extra chocolate chips. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  5. Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.

Hope you enjoy!

P.S. Justin’s maple almond butter is phenomenal on this.