Rainbow Holiday Pancakes
https://creativecommons.org/licenses/by-nc-sa/2.0/

Photo Credit: Fernando Messino

The holidays are a tough time to stick to your diet, constantly torn between the desire to stick to your weight loss goals and to gift yourself a free pass to let loose and enjoy all of the high calorie foods surrounding you.

So it’s good to have some recipes on hand that satisfy both the Saint and the Santa in you. Part of the fun of holiday mornings is waking up to share yet another tasty and indulgent meal with your family. These slow-carb, gluten-free pancakes keep with the holiday spirit by being festively colorful, bright and delicious while also high in fiber and protein and low in fat and sugar.

Make a merry morning for family and friends with your own personal holiday iHOP in your kitchen, featuring this festive rainbow flap jack stack as the centerpiece on your breakfast table.

 

Merry Berry Red Pancakes

1 cup steel cut oats

1 tsp baking powder

300 g plain Greek yogurt

1 ripe banana

1 tsp honey

2 eggs

1 tsp vanilla

2/3 cup strawberries, sliced

In a powerful food processor, grind the steel cut oats into a fine powder. Add in the baking powder and process again to combine well. Then blend in the rest of the ingredients one by one until the batter is smooth. Let the mixture rest for 10 minutes.

Heat a non-stick pan over medium-low heat, and if necessary, lightly oil the surface with a bit more coconut oil. Pour about ¼ cup of batter onto the pan, and when bubbles begin to form around the edges of the pancake, use a spatula to flip the cake over, cooking for about 90 more seconds, until both sides are golden brown. Remove the completed pancake onto a plate and repeat with the rest of the pancake batter. Serve while still warm.

 

Gorgeously Green Greek Pancakes

4 cups spinach leaves

2 eggs

1 Tbsp coconut oil, melted

¼ cup milk or unsweetened non-dairy milk

1 tsp pure vanilla extract

2 Tbsp honey

½ cup plain Greek yogurt

1 ½ cups steel cut oats

1 ½ tsp baking powder

½ tsp salt

In a powerful food processor, grind the steel cut oats into a fine powder. Add in the baking powder and salt and process again to combine well. Remove this into a separate bowl and set aside.

In the food processor, blend together the spinach, eggs, coconut oil, milk, vanilla, honey and yogurt until frothy and smooth. Then blend in the dry ingredients. Let the mixture rest for 10 minutes.

Heat a non-stick pan over medium-low heat, and if necessary, lightly oil the surface with a bit more coconut oil. Pour about ¼ cup of batter onto the pan, and when bubbles begin to form around the edges of the pancake, use a spatula to flip the cake over, cooking for about 90 more seconds, until both sides are golden brown. Remove the completed pancake onto a plate and repeat with the rest of the pancake batter. Serve while still warm.

 

Awesomely Orange Pumpkin Pancakes

1 cup pumpkin puree

¼ cup milk or unsweetened non-dairy milk

2 Tbsp coconut oil, melted (and more for frying)

1 Tbsp apple cider vinegar

1 tsp honey

1 tsp vanilla extract

2 eggs

1 cup steel cut oats

½ tsp baking soda

½ tsp salt

½ tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

¼ tsp ground cloves

In a powerful food processor, grind the steel cut oats into a fine powder. Add in the baking powder, salt and spices and process again to combine well.

In a separate bowl, stir together the pumpkin, milk, coconut oil, honey and apple cider vinegar. Beat in the eggs.

Pour the wet ingredients into the food processor with the dry ingredients, and pulse repeatedly until the dry ingredients are well moistened (but do not overmix). Let the mixture rest for 10 minutes.

Heat a non-stick pan over medium-low heat, and if necessary, lightly oil the surface with a bit more coconut oil. Pour about ¼ cup of batter onto the pan, and when bubbles begin to form around the edges of the pancake, use a spatula to flip the cake over, cooking for about 90 more seconds, until both sides are golden brown. Remove the completed pancake onto a plate and repeat with the rest of the pancake batter. Serve while still warm.

 

Beautiful Blue Berry Pancakes

1 cup steel cut oats

1 tsp baking powder

300 g plain Greek yogurt

1 ripe banana

1 tsp honey

2 eggs

1 tsp vanilla

2/3 cup blueberries

In a powerful food processor, grind the steel cut oats into a fine powder. Add in the baking powder and process again to combine well. Then blend in the rest of the ingredients one by one until the batter is smooth. Let the mixture rest for 10 minutes.

Heat a non-stick pan over medium-low heat, and if necessary, lightly oil the surface with a bit more coconut oil. Pour about ¼ cup of batter onto the pan, and when bubbles begin to form around the edges of the pancake, use a spatula to flip the cake over, cooking for about 90 more seconds, until both sides are golden brown. Remove the completed pancake onto a plate and repeat with the rest of the pancake batter. Serve while still warm.

 

Glamorously Golden Apple Cinnamon Pancakes

1 cup steel cut oats

1 tsp baking powder

1 cup unsweetened apple sauce

½ cup milk or unsweetened non-dairy milk

1 tsp pure vanilla extract

¼ tsp salt

¾ tsp cinnamon

1 tsp honey

2 eggs

In a powerful food processor, grind the steel cut oats into a fine powder. Add in the baking powder, salt and spices and process again to combine well.

Blend in the rest of the ingredients, one by one, until the batter is smooth. Let the mixture rest for 10 minutes.

Heat a non-stick pan over medium-low heat, and if necessary, lightly oil the surface with a bit more coconut oil. Pour about ¼ cup of batter onto the pan, and when bubbles begin to form around the edges of the pancake, use a spatula to flip the cake over, cooking for about 90 more seconds, until both sides are golden brown. Remove the completed pancake onto a plate and repeat with the rest of the pancake batter. Serve while still warm and topped with a scoop of Greek yogurt.

 

 

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