Easy weekend pancakes: delicious and nutritious
I came up with this easy weekend pancakes recipe because I love pancakes, but they’re not always made with the healthiest ingredients.
I knew I could improve on that, so I experimented a bit and came up with these beauties!
Feeling good about all of the the food I eat regularly is super important to me. My meals also have to be quick and easy to prepare, because I don’t like messing around for too long in the kitchen.
These pancakes are a perfect weekend indulgence. They’re quick to whip, they’re made with nutritious ingredients, and they taste fantastic!
You literally throw all of the ingredients in a blender, then cook and enjoy. It really is that easy, I promise.
There’s no sugar added to the pancake mix; the banana adds a lovely natural sweetness, without an overwhelming flavour.
I love to top my pancakes with whatever fresh fruit I have on hand, and then drizzle over some pure maple syrup.
Kefir, or plain Greek yoghurt are some other topping options that will give your breakfast a probiotic boost.
You might also like to try my POST WORKOUT PANCAKES for a tasty, nutritious treat after your next workout.
For lots of other great inspiration for your WEEKEND BREAKFASTS check out these great collections:
Free brekkie challenge
If you need some extra inspiration, don’t forget to join the free 2-week brekkie challenge that I run in the Wendy’s Way community several times each year.
Hop on over to the BREKKIE CHALLENGE PAGE for all the details.
Or even easier, sign up now and I’ll let you know when the next one is starting!
Watch this quick video to see how to add raspberries to the batter to make pretty pink pancakes!
Here’s the recipe
EASY WEEKEND PANCAKES
- ½ cup rolled oats
- ⅓ cup Plain Greek Yoghurt
- ¼ cup milk of your choice or use cream for extra creaminess and indulgence
- 1 large egg
- ½ tsp cinnamon
- 1 tsp vanilla extract
- ½ banana, chopped into chunks save the other half for topping
- Pure maple syrup and your choice of fruit toppings
- Kefir, plain yoghurt, or cream
- Put all of the ingredients, (except the maple syrup and toppings), into a blender or food processor and blend until the mixture is smooth.
- Heat a non-stick frying pan and spray evenly with an oil spray.
- Pour spoonfuls of the batter into the pan and cook over a medium-high heat until the pancakes are golden brown on both sides.
- Serve immediately, drizzled with maple syrup and topped with the leftover banana and any other fruit you like.
Watch the video
You can substitute any flour you prefer for the oats, or combine half and half – buckwheat flour or ground flax seed work really well with oat flour.
Watch the video above to see how to add a handful of raspberries for pretty pink pancakes!
**NUTRITIONAL INFORMATION IS ESTIMATED AND SHOULD ONLY BE USED AS A GUIDE.
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Don’t forget to pin this recipe for later!