If you’re like me, you’re looking for breakfast choices that are quick as well as healthy. Those that you can make in batches get extra bonus points. ;o Here are some healthy and tasty pancakes and waffles that please even the pickiest eaters.
*My favorites mixes are the 365 (Whole Foods) organic buttermilk pancake mix or Bob’s Red Mill organic pancake mix. But, you can easily make your own mix.
*can omit and add extra applesauce or bananas or egg substitute
You can make the dry part in advance and store until you’re ready to cook. If you increase the recipe, make sure that you keep the ingredients proportional.
Stir until only just mixed, cook on griddle or waffle maker. Add chocolate chips or blueberries before cooking. Add toppings, and voila! Yummy!
*You can use any pancake mix to make waffles, so don’t stress if you don’t see waffles listed on the label.
*You can experiment with substitutions to ANY of the liquid ingredients. I’ve found that pancakes and waffles are great places to sneak in fruit, protein, and, yes, even certain vegetables.
1. Cottage cheese and chocolate chip pancakes. Replace half to two-thirds of the liquid with cottage cheese to boost protein. Play around with the amount until you’re happy with the consistency. Chocolate chips are best added when you put them on the griddle or in the waffle maker.
2. Applesauce or applesauce and cottage cheese pancakes. You can replace all of the liquid with applesauce or a combination of applesauce and cottage cheese. Then add the chocolate chips or blueberries if desired.
3. Banana pancakes. Replace the oil with one or two ripe and well mashed bananas. I’ve also replaced both the egg and oil with bananas, and the pancakes have still held together fine. They do tend to stick a bit more as the banana caramelizes quickly, so make sure to use a nonstick pan or extra non-stick spray. Also goes well with chocolate chips or blueberries.
4. Zucchini pancakes. Replace half of the liquid with a zucchini that has been put through a blender or food processor. Depending upon how moist the zucchini is, you may need to adjust the liquid amount.
5. Pumpkin pie pancakes. Replace half of the liquid with canned pumpkin. Add a tsp of cinnamon.
I double this recipe each time I make it. Leftovers can be stored in a freezer bag (with pancakes, I’d separate with wax paper or parchment before freezing) and then heated up in the toaster oven. All can be served with a side of berries or other fruit. My kids also love eating these for dinner as well as breakfast.
We’re all busy; we need to all be on the lookout for shortcuts that make our lives easier and ways to get healthy foods into our kiddos. I hope you enjoy experimenting with these healthy and tasty pancakes and waffles! Let me know your favorites combinations! If you struggle with emotional eating or craving comfort foods, click here for my craving cure guide . <3 <3