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Healthy Pancakes with Fruits & Vegetables: Nutritious & Easy Recipes
Paula Gallagher on
Pancakes don’t have to be a sugar-laden breakfast that leaves you feeling sluggish. With the right ingredients, you can create healthy, nutrient-packed pancakes using fruits and vegetables! These recipes are naturally sweetened, high in fiber, and loaded with vitamins—perfect for a wholesome start to your day.
In this blog, I’ll share four delicious and healthy pancake recipes featuring banana, pumpkin, sweet potato, and zucchini. Whether you're looking fr a gluten-free, high-fiber, or vitamin-rich breakfast, there’s a perfect pancake recipe here for you!
1. Banana Oat Pancakes (High Fiber & Naturally Sweetened)
Bananas add natural sweetness and moisture, while oats provide fiber and protein to keep you full.
Ingredients:
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1 ripe banana, mashed
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1 cup rolled oats (or oat flour)
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½ cup milk of choice
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1 egg (or flax egg for vegan option)
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1 tsp baking powder
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½ tsp cinnamon
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½ tsp vanilla extract
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Coconut oil for cooking
Instructions:
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Blend all ingredients in a blender until smooth. Let the batter sit for 5 minutes to thicken.
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Heat a pan over medium heat and lightly grease with coconut oil.
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Pour small amounts of batter onto the pan and cook for 2-3 minutes until bubbles form.
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Flip and cook for another 1-2 minutes until golden brown.
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Serve with fresh berries and a drizzle of maple syrup or nut butter.
2. Pumpkin Spice Pancakes (Rich in Vitamin A & Fiber)
Pumpkin puree adds a creamy texture while packing a nutritional punch.
Ingredients:
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1/2 cup pumpkin puree
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1 cup whole wheat flour or oat flour
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½ cup almond milk
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1 egg
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1 tsp baking powder
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1 tsp pumpkin spice
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½ tsp cinnamon
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1 tsp maple syrup (optional)
Instructions:
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In a bowl, whisk together all ingredients until smooth.
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Heat a pan over medium heat and lightly grease with coconut oil.
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Pour batter onto the pan and cook until bubbles appear.
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Flip and cook for another 1-2 minutes.
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Top with Greek yogurt, pecans, and a drizzle of honey.
3. Sweet Potato Pancakes (High in Antioxidants & Fiber)
Sweet potatoes add natural sweetness while making the pancakes extra fluffy.
Ingredients:
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½ cup mashed cooked sweet potato
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1 cup almond flour or whole wheat flour
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½ cup milk of choice
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1 egg
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1 tsp baking powder
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½ tsp cinnamon
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½ tsp vanilla extract
Instructions:
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Mix all ingredients in a bowl until well combined.
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Heat a non-stick pan over medium heat and lightly grease with coconut oil.
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Pour batter onto the pan and cook for about 2-3 minutes per side.
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Serve with almond butter, chia seeds, and fresh fruit.
4. Zucchini Oat Pancakes (Sneaky Veggies for Extra Nutrition!)
Zucchini is mild in flavor but adds moisture and fiber, making these pancakes extra soft.
Ingredients:
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½ cup grated zucchini (squeeze out excess moisture)
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1 cup rolled oats (blended into oat flour)
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½ cup milk of choice
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1 egg
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1 tsp baking powder
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½ tsp cinnamon
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½ tsp vanilla extract
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1 tbsp honey or maple syrup
Instructions:
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Mix all ingredients in a bowl until smooth.
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Heat a pan over medium heat and lightly grease.
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Cook pancakes for 2-3 minutes on one side, then flip and cook for another 1-2 minutes.
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Top with fresh berries, yogurt, and a drizzle of honey.
These fruit and vegetable pancakes are a fantastic way to boost your vitamin and fiber intake while enjoying a delicious, fluffy breakfast. Whether you prefer for banana, pumpkin, sweet potato, or zucchini pancakes, these recipes provide a nutritious twist on a classic favorite.
👉 Need personalized nutrition advice? Book a consultation with our wellness experts at Village Green!
FAQ: Healthy Pancakes with Fruits & Vegetables
1. Can I make these pancakes vegan?
Yes! Swap the egg for a flaxseed or chia seed egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes).
2. What is the healthiest flour for pancakes?
Oat flour, whole wheat flour, and almond flour are great nutrient-rich options.
3. How can I make my pancakes fluffier?
Let the batter rest for a few minutes before cooking and avoid overmixing. Also, using baking powder helps pancakes rise.
4. Can I store these pancakes for later?
Yes! Store them in an airtight container in the fridge for up to 3 days or freeze for up to a month.
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