Raise your hand if you don’t like pancakes.
I really hope none of you raised your hand. I mean seriously, who doesn’t like pancakes? While absolutely delicious, pancakes can be a bit of a health nightmare. Sure you can doctor them up with whole grains to make them a bit better for you, but the whole point of pancakes is to cover them in sugar, sugar and more sugar. After a nice stack of flapjacks, you might feel full, but you are full of simple carbs, which don’t fuel you for long and certainly aren’t balanced. To turn pancakes into a balanced breakfast, this standard needs the sugar levels to drop and the healthy fats and protein numbers to skyrocket. Enter these pancakes…
The cakes themselves are made with whole grains, egg whites, Greek yogurt and cottage cheese. The egg whites, Greek yogurt and cottage cheese are barely noticeable after cooking, but add in a nice bit of healthy fat and protein. These pancakes are big, fluffy and everything I love about Sunday morning breakfast. Not a fan of thick pancakes? Check out my recipe for Johnston Finnish Pancakes. Those’ll satisfy the folks on the thin side of the pancake fence. Although, I have to say, these pancakes may have even converted the thin pancake lover in our house (*coughBabyfacecough*).
I chose to top my pancakes with a simple mix mixed-berry syrup that I thickened up using chia seeds. I know chia seeds are still a bit out there for most folks, but if you can find them, get them! Chia seeds have almost no flavor but add an awesome amount of healthy fats to everything they’re in. Plus, in this case, they play the part of syrup thickener. No need for the full cup of sugar most fruit syrup recipes call for.