We’re two months into the year, and yet a lot of us arestill feeling the guilt from eating our body weight in food over the holiday season. Many of us are focusing on shedding the poundsof chocolate and mince pies we indulged in. Then, you blink and all of a sudden, it’s Pancake Day! If, like us, you tend to get carried away with the chocolate and ice cream every year, you may want to try some of our healthy pancake recipes instead.
Sure, there are thousands of healthy pancake recipes on the web. But here at Vita Coco, we encourage you to try something a little different.You can make incredibly tasty (and healthy) pancakes using coconut oil! Better still – you can even use it as a replacement for butter ina vegan pancake recipe.
Learnhow to make healthy pancakes below – and stuff your face guiltlessly!
The health benefits of coconut oil
Coconut oil is made entirely from healthy fatty acids, which have loads of benefits for your body. Unlike other cooking oils, coconut oil contains medium-chain triglycerides (MCTs) which can:
Encourage your body to burn fat quicker, resulting in more energy
Raise good cholesterol and lower bad cholesterol, meaning you’ll be less prone to heart disease and other illnesses
Help reduce belly fat
Make you feel fuller
Although the number of calories in coconut oil is similar to that of olive, canola and vegetable oil (around 120 calories per tablespoon),eating coconut oil can increase the number of calories you burn over time! It also tastes a hell of a lot better!
Before we delve into our healthy pancake recipes, you’ll want to hear some of our tips on how to make the perfect pancake:
Make sure all of your ingredients are in date. They may have been in the cupboard since last year’s pancake day!
Whisk the dry ingredients thoroughly to avoid a lumpy mixture
Use a big frying pan, or better yet, a crepe pan. This means you can cook more than one pancake at once – or just one big pancake
Add ateaspoon of coconut oilto the pan after each batch – this will stop the mixture from sticking down.
Our healthy pancake recipes
Take your pick from our healthy pancakes below. Or, if you’re feeling adventurous, try both!
We’d love to see your creations, so remember to tag us on Instagram for a chance to be featured on our feed. @VitaCocoEU
Tasty Tropical Pancakes
Seeing as coconut oil is the focal point of our recipes, it’s only right that we keep things tropical. This healthy pancake recipe is quick, easy and tasty – all while being relatively light in calories.
All-purpose flour (1 cup)
Baking powder (1 teaspoon)
Baking soda (½ teaspoon)
Coconut oil (2 tbsp)
2 Large eggs (beaten)
Milk (1 cup)
Salt (¼ teaspoon)
Sugar (1 tbsp)
Honey (2 tbsp)
Mix the dry ingredients (flour, baking powder, baking soda, salt, sugar) in a bowl.
Add the coconut oil to a separate bowl and warm up in the microwave until liquified. Then, add the other wet ingredients (milk, beaten eggs) and whisk together thoroughly.
Combine the wet and dry mixtures and whisk together until it’s only slightly lumpy, and leave it to one side. Grease up a non-stick frying pan or crepe pan with either coconut oil or butter, and place it on a medium-high heat.
Use a ladle to pour the pancake mixture into the hot pan. Leave to cook for around 4 minutes, or until you see small bubbles form on the surface – then it’s ready to flip. Cook on the other side for around 2 minutes, or until they’re golden. Then, place the pancake on a plate to the side (we like to cover them with tin foil so they stay lovely and warm) and begin cooking the next pancake.
Once you’ve run out of mixture, pile the pancakes on to plates and drizzle with honey. Add slices of banana, and sprinkle pomegranate on top. Done!
Healthy Vegan Pancakes
The vegan revolution is truly upon us…
It just wouldn’t feel right if we didn’t include a recipe for healthy vegan pancakes, which can be enjoyed by all.
1.5 cup self-raising flour
1 tsp baking powder
2 tsp raw cane sugar/ coconut sugar
1 flax or chia egg (1 tbs milled flax seeds mixed in 3 tbs water)
1.5 cup coconut milk
1 tsp melted coconut oil
2 tsp blue spirulina
3 tsp pitaya powder
Mix the dry ingredients (flour, baking powder, sugar) together in a bowl.
Add two tablespoons of coconut oil to a separate bowl and heat it up in the microwave until it turns to liquid. Then add the other wet ingredients (coconut milk, egg).
Combine the two mixtures in a bowl and whisk thoroughly. There should be very few lumps in the mixture. Then split the mixture in two separate bowls, and add blue spirulina to one of the bowls and whisk in. Add the pitaya powder to the other bowl and whisk in. In a third bowl, mix half of the blue mixture and half of pink mixture to create purple!
Grease up your non-stick frying pan (or crepe pan) with some coconut oil and place it on a medium-high heat.
Use a ladle to pour the mixture into the hot pan and leave it to cook for around 4 minutes. You will notice the edges have set and small bubbles have appeared in the centre of the pancake – this tells you it’s time to flip. Cook the other side for a further 2 minutes.
Repeat the process until you have run out of pancake mixture. Top with a drizzle of maple syrup and your other favourite toppings – enjoy!
Want to know other ways you can experiment with coconut oil? Check out our other posts below.