Ever since we have started eating clean, pancakes and waffles have been a sad casualty. I know there are a bunch of super healthy pancakes that are made of just bananas, egg, and cinnamon or some variation of that. We tried those and to be honest they weren’t a worthwhile substitute for us. The texture and taste were so different from the good stuff that we just figured we would stick to eggs or oatmeal for breakfast and egg sandwiches on the weekends.
After we gave up hope, we discovered the Kodiak Cakes mix at Costco.
We made pumpkin waffles – I can’t even… And that’s how we knew we were in love. They were fluffy, delicious, and healthy. Not as healthy as the “3 ingredient pancakes” but that was a trade off we were willing to make.
Just when we were coming out of fall (a.k.a pumpkin season), I found this recipe on Pinterest. It is delicious! Perfect for a lazy summer weekend morning! Neither the lemon or the blueberry flavor is overwhelming. And iheartmacros introduced us to Waldens syrup for the perfect guilt-free topping!
I cannot recommend this recipe enough. Try it- you’ll see!
Serves: 4 (2 pancakes each)
1 1/4 cup frozen blueberries
3/4 cup greek yogurt 0% fat (you can use 2% or full fat but I didn’t notice a difference in taste)
lemon juice from 1/2 lemon (1.5-2 tablespoons)
zest of one lemon
2 eggs, whisked
1/3 cup unsweetened vanilla almond milk
1 1/2 cups Kodiak Cakes Flapjack & Waffle Mix
1/2 tsp vanilla extract
1/2 tsp poppy seeds
pinch of salt (1/8 teaspoon)
- In your blender, blend the blueberries, Greek yogurt, lemon juice and lemon zest. Blend thoroughly.
- In a mixing bowl, add the rest of the ingredients (eggs, almond milk, Kodiak Cakes mix, vanilla extract, poppy seeds, salt, and the mixture from the blender. I added all the dry ingredients to the bowl first and then all the wet ingredients at the same time to get a consistent blend.
- Heat skillet or griddle over low-medium heat. Coat with non-stick spray and wait for the pan to heat up.
- Spoon 1/3 cup of the batter onto the griddle for each pancake. This 1/3 cup per pancake measurement is right on. It is nice to know that all the pancakes will be the same size!
- Let the pancakes cook for 3-4 minutes and then flip. Cook the other side for 2-3 minutes.
As suggested by ProjectMealPlan, I froze (or refrigerated) the rest of the pancakes and ate them for the whole week. I put them in the toaster to heat them but make them a bit crispy – perfection!!