Repeat after me, “I am a pancake addict.” Time to enter a 12 step program? No way! You can have pancakes AND abs (Really, you can!) The key is to make homemade pancakes from scratch, not a box of that just-add-water nonsense. I make pancakes several times a week (breakfast, brunch, lunch, dinner, dessert- any time is a good time for pancakes) and it only takes a few minutes to whip up a homemade batter. I have a handful of go-to pancake recipes but I always make them my own (and healthier) by changing up, adding, and subtracting a few ingredients. This recipe in particular I tried for the first time yesterday and it was really a “What will happen if I throw this in there and leave this out” kind of thing, and my 2 year old daughter and I loved them so much we made them for lunch again today! *And the mom of the year award goes to….* haha
All out of sugar and syrup? No problem! These pancakes are so full of flavor you don’t need any added sweetness.
Vegan Chocolate Chip Pumpkin Banana Oat Pancakes:
*1 ripe banana
*1/4 cup pumpkin puree
*1t baking powder
*1/2t ground cinnamon
*1 flax egg (1T ground flaxseed meal, 3T water)
*pinch salt (I used pink Himalayan salt)
*1/2t vanilla extract
*1T oil (canola, coconut, whatever kind you have on hand!)
*4T soy milk (or almond/coconut/flax/rice)
*1/2 cup oats
*1/4 cup flour (unbleached- no one wants to eat bleach)
*3T semi-sweet chocolate chips (vegan)
- Make flax egg, let sit in fridge for 5 minutes.
- Mash banana.
- Add remaining ingredients.
- Spray warmed griddle with oil.
- Drop pancake batter on griddle.
- Flip once edges start bubbling.
Want more healthy recipes and health and fitness motivation? Join my free Facebook support group, Team Sweet & Fit!
I also have a super fun Cize challenge group starting 8/3! Join us to dance up a storm, make some friends, and lose some inches! (No dance experience required!)