These flavorful pancakes are a perfect way to fuel your body with energy and essential nutrients. They’re packed with vitamins, minerals, and energy-boosting ingredients, making them ideal for breakfast or a post-workout meal.
Ingredients
- 1 cup of whole-wheat flour
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1 tablespoon of ground flax seeds
- 1/2 teaspoon of cinnamon
- 1 ripe banana, mashed
- 1 cup of unsweetened almond milk (or your preferred milk)
- 1 teaspoon of vanilla extract
- 1 tablespoon of honey or maple syrup
- 1/2 cup of fresh blueberries
- 1 tablespoon of coconut oil
Instructions
- Prepare the Dry Ingredients:
- In a large bowl, mix together the whole-wheat flour, baking powder, salt, flax seeds, and cinnamon.
- Combine the Wet Ingredients:
- In another bowl, mash the banana and then stir in the almond milk, vanilla extract, and honey or maple syrup until well combined.
- Mix Together:
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in the blueberries.
- Cook the Pancakes:
- Heat the coconut oil in a non-stick skillet over medium heat. Pour 1/4 cup of the batter onto the skillet for each pancake.
- Cook for about 2-3 minutes on one side, until bubbles form on the surface. Flip and cook for another 2-3 minutes until the pancakes are golden brown and cooked through.
- Serve:
- Serve warm, topped with additional blueberries and a drizzle of honey or maple syrup if desired.
Nutrition Information (per serving)
The following nutrition information is approximate and will vary based on specific ingredients and portion sizes:
- Serving Size: Approx. 4 pancakes
- Calories: 210
- Protein: 5g
- Carbohydrates: 40g
- Dietary Fiber: 6g
- Sugars: 10g
- Fat: 5g
- Saturated Fat: 3g
- Sodium: 350mg