Healthy Pancake Recipes: Two To Try

Upgrade your Shrove Tuesday with these healthy pancake recipes

Looking for something more from your pancakes this year? Try these alternatives to the traditional recipe – the flaxseeds will give you an extra boost of magnesium and omega 3 fatty acids and, more importantly, they’re delicious!

healthy pancake recipes Linwoods


Recipe courtesy of Linwoods health foods 



For the pancakes –

6 tablespoons rolled oats

2 tablespoons Linwoods Flaxseeds

1 ripe banana

1 egg

1/2 teaspoon cinnamon

1/4 teaspoon vanilla extract

2-3 tablespoons almond milk

1/4 teaspoon baking powder

Coconut oil, for frying


For the chia berry jam 

1 cup frozen berries

1 tablespoon maple syrup or honey

3 tablespoons chia seeds


To decorate –

Coconut yogurt, coconut chips and homemade chia jam


  1. First make the chia jam: place the berries in a small pan with a dash of water. Bring to the boil then simmer for a few minutes. Remove from the heat and stir in the maple syrup/honey and chia seeds. Set aside for at least 30 minutes (any longer, place in a container and keep in a container in the fridge for up to 1 week).
  1. Place the pancake ingredients into a blender and whizz up until smooth. The mixture should be a slightly thick batter (not too runny or too thick).
  1. Heat a little coconut oil in a non-stick pan, then add about 2 tablespoons of mixture per pancake. Use a spoon to carefully shape into a circle.
  1. Cook for 3-4 minutes on a low heat until the surface is bubble and no longer wet. Carefully flip over and cook for a further few minutes, then transfer to a plate and keep warm while you cook the rest of the pancakes in the same way (cook a few at a time depending on how confident you are/how big your pan is)!
  1. Now stack up and top with the berry jam, some coconut yogurt and coconut flakes. Tuck in straight away!

healthy pancake recipe Linwoods banana


Recipe courtesy of Linwoods health foods 

Dry ingredients:

1 cup (110g) oat flour (oats ground up into a flour in the food processor – use gluten-free if allergic/intolerant)

1 tsp baking powder

1 tsp cinnamon

1/4 tsp salt


Wet ingredients:

1 flax egg – 1 tbsp milled Linwoods flaxseed + 3 tbsp hot water

1 ripe banana, mashed (around 100g

1 tbsp coconut oil, melted

1 tbsp maple syrup or liquid sweetener of choice

1/2 cup (120ml) milk of choice


6 tbsp chocolate chips



  1. Prepare your flax egg by mixing 1 tbsp of milled Linwoods flaxseed with 3 tbsp of hot water. Leave for 10-15 minutes to set.
  2. Mix the dry ingredients in a bowl then add in the wet ingredients. Mix well to combine.
  3. Heat 1/2 tsp of coconut oil in a frying pan over a medium heat. Wait for the oil to heat up, then spoon 2 tbsp of the mixture for each pancake. Cook for about 1-2 minute, then flip over and cook for another 1 minute.
  4. Top with more banana, chocolate chips or melted chocolate.

Written by Women's Running Magazine | 1310 articles | View profile

Please comment on this article below

blog comments powered by Disqus