It’s National Pancake Week, so get ready for photos of incredibly delicious and calorie-laden pancakes — topped with syrup, chocolate sauce or ice cream — tempting you to jump off the healthy bandwagon.
But don’t worry. You don’t have to be left out of the pancake celebration. We rounded up seven recipes that look and taste amazing and that won’t leave you feeling as guilty as you would be if you wolfed down a stack of chocolate chip and candied bacon pancakes with Nutella maple syrup.
Food Recipes HQ attempted to eliminate flour entirely from this recipe for apple and Greek yogurt pancakes. And it didn’t work. But after reinstating 1 cup of flour to the mix, the results were nommazing. Sometimes it’s all about compromise. See for yourself.
Perry’s Plate dishes up these blueberry-lavender ricotta pancakes, and we have to ask, “Why didn’t we think to add ricotta to the mix before?!” Not to mention the crushed dried lavender. Pretty fancy, eh?
These sweet zucchini pancakes by Pinch of Yum may not be for everyone, but if you want some pancakes without succumbing to hoovering stack after stack of maple syrup- and butter-drenched chocolate chip pancakes, then these might be the happy medium you seek. Plus, if you like zucchini bread, how can you not give these babies a try? Grated zucchini, 1/2 cup of Greek yogurt and 1/2 cup of flour are the driving ingredients.
Ambitious Kitchen serves up this plate of fluffy Greek yogurt blueberry pancakes with strawberry maple syrup and, really, it had us at “strawberry maple syrup.” To keep calories at 226 per serving size of three pancakes, eliminate the syrup.
Coffee lovers and addicts, rejoice, for A Cozy Kitchen has come up with this recipe for coffee pancakes, and all you need is a tablespoon of instant coffee granules. Finally, a good reason to keep instant coffee in the cupboard.
Here’s a recipe by Two Peas and Their Pod that is intriguing, particularly for those used to decadently sweet pancakes. It combines whole wheat and all-purpose flour with lemon zest, lemon juice and — wait for it — low-fat cottage cheese. Top it with strawberries and you might be pleasantly surprised by the refreshing goodness.
This last recipe for wild rice pancakes by the Pioneer Woman takes some time, because you have to cook the wild rice and you’re looking at 45 to 55 minutes. But if you have the time and are sufficiently intrigued, then by all means, get that rice going while you prepare the batter. The rice already adds serious texture to these pancakes, but the Pioneer Woman adds ground flaxseed to the batter for even more. Yes, please, may we have some more.