Pancakes are my favorite breakfast. I love to experiment with different pancake recipes and cover them with various combinations of tasty toppings.
I’ve found that I need a hearty breakfast to power up and fuel me for the day. If I don’t have a good mix of carbs, protein, and healthy fats right when I wake up, I end up eating more and feeling hungry all day. What works best for you?
Made to Eat Tip: To make it easy in the mornings, make a huge batch of pancakes at one time (I multiply the recipe and fill up my griddle) and then freeze them in individual portions. Wrap the pancakes in parchment paper and put them all in a large plastic bag in the freezer. In the mornings, simply grab a portion out of the freezer, heat, and top! When I run out after a few weeks, I do it again and experiment with other recipes to mix it up.
This recipe for grain-free pancakes from Against All Grain has long been my go-to recipe. And I’ve tried a lot of pancake recipes! It’s gluten-free, grain-free, and dairy-free. I mush a whole banana in the batter (rather than placing banana slices on the batter while its cooking), although they’re great without banana as well. I leave out the honey and chocolate chips, so it’s sugar-free, too! However, recently I found out I need to avoid almonds for awhile so I’ve been experimenting with new recipes and will share my favorites soon.
It’s all about the toppings in my book. To make the pancakes a little more filling and to add variety, I top my pancakes with healthy fats, protein, and fruit. Berries are usually my go-to, but I also love to use seasonal produce — peaches, figs, and so forth.
To provide some inspiration to get creative with your pancakes, I’ve included some of my favorite topping combinations. I start with this pancake recipe and then go to town with yummy, healthy toppings!
– Berries, Cacao Nibs (or chocolate chips), Ground Flax, Chia, or Hemp Seed, Cinnamon, Nut or Seed Butter.
Slather on a hearty portion of your favorite nut or seed butter then throw on the rest of the toppings. Garnish with a generous portion of cinnamon. Made to Eat Tip: Use frozen blueberries and raspberries to save money. I simply throw them on top straight from the freezer. They’re so small that they thaw fast. I also switch up the nut butters – my faves are cashew, sunflower seed, and peanut butter – to keep it interesting.
Made to Eat Tip: If you’re on the go, spread some nut/seed butter and banana slices between two pancakes and eat as a portable sandwich. It’s a healthy option to traditional breakfast sandwiches!
What’s your favorite pancake topping? Want more inspiration? Check out my GF/DF Breakfast Pinterest Board for over 120 recipes!
This post has been linked to Gluten-free Wednesdays, Waste Not Want Not Wednesdays, Gluten-free Tuesdays, Tuesday Greens, Traditional Tuesdays, Wellness Wednesday, Tasty Traditions, Real Food Fridays, Foodie Fridays, TGIF Fridays, Gluten-free Fridays, Whole Food Fridays, Healthy Vegan Fridays, and Allergy-Free Wednesdays.
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