Breakfast.

Not only the most important meal of the day, but by far, my favorite. Talking about it can only mean one thing, a visit from my alter ego Ms. Ice Cream Unicorn Princess herself (Revisit the Land of Carbs here). Living in the magical land of carbs, of course I have the most delicious pancake recipes. Today I am going to share my top 5 pancake recipes, under 300 calories!

The best thing about these aside from their light and fluffy deliciousness? They need five ingredients or less to keep your grocery shopping and efforts to a minimum. (Girlfriend likes her carbs, but ain't nobody got time for some Martha Stewart craziness!) These simple options are perfect for mornings when you just NEED a pancake. And I know that doesn’t only happen on the weekends!

Apple Pie Pancakes

Makes 2 servings! Serving is 3 small pancakes!

An apple a day keeps the doctor away… right? Right. And I don't think my prescription specified apples without pancakes. These not only taste like a slice of warm apple pie, but you get 3, for a perfect amount of carbohydrate to start your day! Add some scrambled egg whites and top with slivered almonds and you have a complete meal!

FUN FACT: Apples are packed with inflammation-fighting antioxidants and cancer-curbing flavonol.

Ingredients

1 1/2 cups Kodiak pancake mix

1/2 tsp. apple pie spice or cinnamon

1 cup water

1 cup finely chopped apples

In a large bowl, combine pancake mix & apple pie spice. Stir to mix. Add water & mix well to combine. Do not overtax. Stir in apples. Coat a non-stick skillet or griddle with cooking spray (I use coconut oil) and warm over medium heat. Scoop 1/4 cup better onto skillet. Cokke for 2-3 minutes until bubbles appear on the tops of the pancakes. Flip and cook for 1-2 minutes, or until cooked through.

Macros Per Serving

Calories 195g

Protein 11g

Carbs 35g

Fat 2g

High Protein Banana Pancakes

Makes 2 servings! Serving is 4 pancakes!  

Remember the peanut butter, banana & honey sandwiches from your childhood? Now you can have that for breakfast as an adult. Top with a light spread of peanut butter & small drizzle of honey for a delicious treat!

FUN FACT: Eating more potassium-rich foods, such as bananas, can lower your risk of high blood pressure, stroke, and heart disease.

Ingredients

2 large ripe bananas

4 large eggs

1 tsp. Cinnamon

Mash bananas until smooth using a large spatula. Then, add the eggs and cinnamon. Whisk the ingredients together until the batter is smooth.

Heat a large non-stick pan over medium-low heat. Spray with cooking spray.

Use a 1/4 cup measure to portion out pancakes. Cook pancakes for about 1–2 minutes on both sides until bottom reaches a golden brown. Garnish as desired and serve.

Macros Per Serving (does not include toppings)

Calories 271

Protein 14g

Carbs 33g

Fat 10g

Chunky Monkey Pancakes

Makes 1-2 servings!

Quick & easy 5 ingredient pancakes! The ice cream unicorn princess version of the chunky monkey! Flourless banana pancakes topped with nuts and chocolate! YES please!

FUN FACT: Walnuts are a rich source of heart-healthy monounsaturated fats and an excellent source of those hard to find omega-3 fatty acids.

Ingredients

1 large ripe bananas

2 Tbsp. Quick oats

1 large egg, beaten

2 Tbsp. chopped walnuts

2 Tbsp. mini chocolate chips or cocoa nibs

Mash banana with a fork in a medium bowl until smooth, add egg and oats. Mix well. Heat a large nonstick skillet or griddle over medium-low heat, pour the batter to make pancakes. Top with pecans, cook 3-4 minutes. Turn, cook 3-4 minutes until golden brown. As you are serving top with chocolate chips, additional nuts and syrup of choice if desired

Macros For the Whole Batch! (does not include additional toppings)

Calories 318

Protein 10g

Carbs 36g

Fat 16g

Buckwheat Crepes

Makes approximately 12 Crepes!

Oh, the possibilities! These are so simple and can be made savory or sweet! But the best part is that as is they are sugar free, vegan and gluten-free!

FUN FACT: Buckwheat is actually a seed high in protein and fiber, that supports heart health and can prevent diabetes and digestive disorders.

Ingredients

Crepe:

1 cup buckwheat flour (untoasted, not kasha)

3/4 Tbsp flaxseed meal

1 3/4 cups dairy free milk (almond, rice or coconut)

1 pinch sea salt

1 Tbsp. Coconut oil

1/8 tsp. Cinnamon

Sugar Free Sweetner such as stevia (optional, omit for savory crepe)

Fillings (optional):

Berry Compote

Nut Butter

Baked Apples

Eggs & Bacon

Sauteed Greens

To a blender or mixing bowl, add buckwheat flour, flaxseed meal, dairy-free milk, salt, coconut oil, cinnamon (omit for savory), and sweetener of choice (omit for savory or unsweetened). Pulse in blender or whisk in mixing bowl to combine. The batter should be pourable but not watery. If too thin, add a bit more buckwheat flour. If too thick, thin with more dairy-free milk. Heat nonstick skillet or griddle over medium heat. Once hot, add oil (omit for non-stick pan), 1/4 cup batter, and swirl the batter around the pan so it forms a thin circle. Let cook until the top appears bubbly and the edges are dry (similar to pancakes). Then carefully flip and cook for 2-3 minutes more on the other side. Turn heat down if cooking too quickly. Repeat until all crepes are prepared – about 12. Keep warm between layers of parchment paper or on a plate under a towel.

Serve with toppings of choice! Can store leftovers in the fridge for up to 3 days. To freeze, layer between pieces of parchment paper to prevent sticking and freeze. To reheat, warm in oven or microwave until hot 

Macros Per Serving (does not include additional toppings)

Calories 44

Protein 2g

Carbs 7g

Fat 1g

Peanut Butter Pancakes

Ok, so there is not actual peanut butter in these, but that does not mean that these are not chalk full of peanut buttery, fluffy goodness!

FUN FACT: Peanut flour is a gluten free flour alternative that is high in protein and fiber. It can be used in sauces, baked goods and so much more.

Ingredients

1 small banana, mashed

2 eggs

2 Tbsp. Peanut flour & 1 Tbsp. Peanut flour (for sauce)

1.5 Tbsp. Almond milk (for sauce)

Begin by spraying a nonstick pan with nonstick cooking spray and heat over medium-low heat. Next, in a medium size bowl, mash your banana until it is smooth (you are more than welcome to do this entire process in a food processor). Next, add in 2 large eggs and whisk until completely combined. Finally, add in 2 tablespoons of peanut flour and whisk until combined and the batter is smooth. Spoon about 2 tablespoons of pancake onto the stove top (the batter should be a little thinner than normal pancake batter). Let cook for about a minute or so, and then carefully flip. Let the second side cook for an additional minute. *Note: these pancakes will be small. To make the peanut flour sauce, mix together about a tablespoon of peanut flour with about 1.5 tablespoons of almond milk. You should get a thick saucy consistency. Pour on top of pancakes and eat!

Macros Per Serving (does not include sauce)

Calories 116

Protein 4g

Carbs 20g

Fat 3g

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