These low calorie superfood pancakes are easy to whip up and they are much more nutritious than your regular old pancakes. They have more protein, omega 3, and fiber than your typical flapjack. Bonus: they all around more satiating.
This blog post is sponsored by So Delicious ® dairy free. If you haven't tried their desserts, yogurt alternatives or milks you are missing out!
Table of contents
Why Make These Superfood Pancakes
There are millions of pancake recipes out there. They are one of the most popular brunch items. The first pancake mix to hit the shelves of grocery stores was by Aunt Jemima herself back in the 1890's. Her mix was called Aunt Jemima mix!
Pancakes are delicious but they also don't offer much as far as nutrition goes. I notice when I have a few flapjacks I tend to get hungry shortly after indulging. I recently started adding a few more items to my homemade batter and it kicked my pancakes up a notch.
This pancake recipe is much more filling, lower in calories and it offers a lot more protein, fiber and omega 3's to your diet. Rather than indulging on empty calories you will be satisfied and won't be giving up your delicious favorite brunch item.
Ingredients For Superfood Pancakes
- Whole wheat flour. you can use white all purpose but I typically opt for the whole wheat. Gluten-free all purpose can also be subbed however you need to be sure to add the So Delicious® coconut beverage slowly and the right consistency is present.
- Quinoa. Cooked. Adds protein and texture
- Chia Seeds.
- Protein Powder. Optional!!!
- Hemp Hearts This little nut is full of healthy fats, gamma-linolenic acid and they have some protein as well.
- Coconut sugar I like coconut sugar because it's unrefined and low on the glycemic index. I try to opt for this sugar whenever I can.
- Oil. I prefer avocado or olive oil.
- Baking Powder.
- So Delicious Coconut Milk Beverage® I choose this over water, it adds more flavor and creaminess to the batter.
How To Make This Recipe
In a large bowl all dry ingredients including quinoa. Make a well in the center, and pour in milk, egg and oil. Mix/whisk until smooth and no clumps. Batter should be thick enough it sticks to the spoon but pours onto griddle easy.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Do not flip until you see the raw side up start to bubble a little about 5 minutes each side. Brown on both sides and serve hot.
Tips & FAQ's
Topping choices: I like to top my pancakes with as much fresh fruit as I can so I don't reach for so much syrup! Nothing wrong with syrup, I am just known to go a little overboard with it - where does it all go?! This recipe calls for some fresh blackberries. You simply take a small handful of them and smash them in a bowl with a fork and sprinkle 1/2 tbs of coconut sugar in them.
Yes ground flax will work in place of chia seeds
Yes, use all purpose 1:1 gluten free flour
Yes any nut or plant based milk will work
How To Make Superfood-Packed Whole Wheat Mini Pancakes
- 1 cup whole wheat flour
- 1 cup cooked quinoa
- 2 tbsp coconut sugar
- 2 tsp baking powder
- ½ tsp salt
- ¼ cup chia seeds
- 3 tbsp hemp hearts
- 1 egg beaten
- 1 cup So Delicious coconut milk beverage
- 2 tbsp avocado oil
- In a large bowl all dry ingredients including quinoa. Make a well in the center, and pour in milk, egg and oil. Mix/whisk until smooth and no clumps. Batter should be thick enough it sticks to the spoon but pours onto griddle easy.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Do not flip until you see the raw side up start to bubble a little about 5 minutes each side. Brown on both sides and serve hot.