There are so many reasons to love this recipe for healthy and and easy pancakes. Yes, it’s healthy. And easy. But’s it’s also high in protein, and did I mention that its delicious!!? The eggs make this high in protein, and adding nut butter will increase the protein even more. I started making this 7 years ago and it never gets old! It only takes 5 minutes to make and kids will love it too. Have fun with the toppings, just make sure they do NOT contain high fructose corn syrup. My favorite topping is peanut butter and raw honey! Apple sauce, jam, nut butter, maple syrup, or honey are other great options.
Healthy and Easy Pancakes With Eggs AND Oatmeal
2 organic Eggs
1/4 cup of Old Fashioned Oatmeal (If avoiding gluten, be sure the oats say “gluten free” on the label)
1/8 tsp Cinnamon
Small amount of olive oil
1. Mix eggs, oats, and cinnamon together
2. Pour small amount of olive oil into non-stick pan
3. Pour mixture into pan
4. Cook on medium heat for 3-5 minutes
5. Flip pancake when first side is cooked – will flip easily when done
6. Top with your choice: peanut butter, almond butter, honey, maple syrup, apple sauce, jelly
7. Serve immediately
There you have it — our recipe for healthy and easy pancakes!
Free-range, organic, Omega-3 eggs are the best eggs to use, but are a little $$ so be sure to eat the yolk because that’s where the omega-3 is! Omega-3 and omega-6 oils are essential fatty acids found mostly in fish and meat respectively. Generally we consume too much omega-6 oils and not enough omega-3 oils. Free range eggs have a 1:1 ratio of Omega-6 to Omega-3 (much healthier ratio); whereas commercial eggs have a 19:1 ratio (yikes). The egg yolks pack added protein, healthy fats, calcium, vitamin D, folate, and selenium.
What about cholesterol in eggs you might ask ~ its true that eggs are high in cholesterol, but if your cholesterol is normal the egg yolk will prevent your body from making more cholesterol. If you are concerned, buy the omega-3 eggs, because they help lower cholesterol or substitute 1 egg white per yolk.