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!

pancakes topped with strawberries and maple syrup

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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.

pancakes topped with strawberries, banana, nectarine and kefir

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.

I also have two pancake recipes for you that are high in protein without using protein powder. Checkout the POST WORKOUT PANCAKES, and the 3 INGREDIENT PROTEIN PANCAKES.

For lots of other great inspiration for your WEEKEND BREAKFASTS take a scroll through these great collections:

18 HEALTHY WAYS TO EAT DESSERT FOR BREAKFAST

29 HEALTHY EGG RECIPES

37 HEALTHY BREAKFAST BOWLS

7 DAYS OF HEALTHY BREAKFASTS

13 QUICK & HEALTHY BREAKFASTS

Watch this quick video to see how to add raspberries to the batter to make pretty pink pancakes!

Healthy pancakes topped with fruit & maple syrup

EASY WEEKEND PANCAKES

A tasty, healthy weekend breakfast or brunch indulgence, these pancakes are really easy to make, just throw all of the ingredients in a blender, then cook.

5 from 8 votes

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Course: Breakfast

Cuisine: Australian, International

Keyword: healthy pancakes, pancakes

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: people

Calories: 187kcal

Author: Wendy Hodge, Wendy's Way to Health

Ingredients

¾ cup rolled oats
⅔ cup Plain Greek Yoghurt
⅓ 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

Toppings

Pure maple syrup and your choice of fruit toppings
Kefir, plain yoghurt, or cream

Instructions

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.

Video

Notes

This recipe will make 2-3 large pancakes, so adjust the quantities accordingly.

To keep the pancakes free from added sugars, instead of topping with maple syrup try warming some strawberries in the microwave until they become soft and syrupy.

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!