One of the best breakfast recipes that we all love is definitely pancakes. They’re fluffy, tasty, and most of all, very easy to make. Because of this, pancakes are often eaten in every household, most especially at breakfast time.
And because they’re well-loved by both young and older fans, there have been so many different recipes made by many, making this a very versatile dish. If you’re also a fan of pancakes, why not lean on a healthier version this time? If you’re on a diet but can’t resist a stack of these fluffy treats, there’s no need to feel guilty about eating them anymore.
Now that this healthy recipe is here to back you up, you can already enjoy this without worrying too much about the calories.
A pack of plant protein pancake mix from Birch Benders
Maple cinnamon almond butter from Arganiabutter
Vanilla bean cashewgurt from Forager Project
2-3 tbsps. pumpkin puree
1 sliced banana
Prepare a large bowl to mix the pancake batter.
Get your plant protein pancake mix and pour it in the bowl. For a finer effect, you can use a sieve in this process.
Once done, add a dash of cinnamon powder. Depending on how you like, you can add as much or as little as you want.
Mix all of the dry ingredients so that they’re blended well together.
Now, proceed to include the wet ingredients. Start with the almond milk. The measurement should be as exactly as dictated on the pancake mix. Slightly mix the batter at this point so that you can easily blend the other wet ingredients too.
Add the rest of the needed wet ingredients into the bowl. This includes 2-3 tbsps. pumpkin puree, and 1 beaten egg. When adding the egg, check for eggshells in case there are any.
Since some of the wet ingredients are thicker and harder to incorporate, use a heavy-duty whisk, or if you don’t have any, a regular one will do as long as you vigorously mix the batter.
Only stop once the mixture is blended well.
Once done, you can now cook the batter into pancakes. Start by heating up your griddle.
If it’s already hot, pour a little amount the batter on the surface.
Flip the batter once it starts to bubble.
Remove the pancake after a minute or two or when you can already feel the pancake moving once you poke it with your spatula.
After cooking your pancakes, you can stack them up or lay them on the plate.
Drizzle them with maple cinnamon almond butter and vanilla bean cashewgurt. Then, arrange a few slices of fresh bananas on the side.