There are few things I like more than to have a leisurely weekend breakfast, especially on a rainy morning like we had over this weekend. One of my favorite breakfast foods has to be pancakes. Nothing says weekend morning like a pile of pancakes topped with berries and drizzled with syrup. Pancakes usually aren’t renowned as a healthy breakfast food however, since they’re usually made from enriched white flour, sometimes filled with chocolate chips, and often come with a side of processed breakfast meat. But there are still plenty of ways to make a healthier pancake so you can feel happy about incorporating this breakfast food often in your diet.
This weekend, I tried a new pancake mix I had read about on Carrots N' Cake called Flap Jacked. It’s made from whole oat and quinoa flour and has added protein to keep you fuller for longer. I tried a half cup serving mixed with just water and I was able to enjoy 3 fluffy buttermilk pancakes for just 200 calories, 6 grams of fiber and 17 grams of protein! These definitely will be a weekend regular for me (although they’re so quick to make, I could cook them on a weekday!) Another whole wheat pancake mix I use often is Hodgson’s Mill Buckwheat mix. And of course if you don’t have any whole wheat mix in the house and don’t feel like changing out of your PJs to go to the store, you can always make pancakes from scratch. I usually follow a recipe similar to this.
Of course even if you have a healthy stack of whole wheat pancakes, topping them with extra syrup won’t do you any favors. My favorite way to eat pancakes is to top them with ground flaxseed, berries, and a drizzle of honey. Consider adding a source of protein on the side of your pancakes, too, such as egg whites or non-fat Greek yogurt.