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Did Someone Say Pancakes?

Updated: Aug 24, 2023

Evan a simple pancake recipe can come in many versions!

School is back! Which means things are about to get busy again. Simplify your hectic work week by getting the whole family off to a great start with a pancake breakfast. The best part is these recipes are freezer friendly, so you can prepare them ahead of time.

Plain but fluffy Pancakes

Pancakes for the picky eater: nothing fancy here. A straightforward pancake that’s bound to please even the pickiest eaters and can be made in advance and frozen.


Here are some simple ingredients you may already be familiar with:

  • 1 cup all purpose flour

  • 1 tbsp granulated sugar

  • 2 tbsp baking powder

  • Pinch of salt

  • 1 large egg or 2 small eggs

  • ¾ cup of milk

  • ¼ cup grass fed butter, melted


Only a few simple steps:

  1. Whisk together flour, sugar, baking powder in a separate mixing bowl, then stir milk into dry ingredients just until moistened.

  2. Spoon batter onto pan and cook over medium heat, until bubbles form on top of the pancakes. Flip, cook until the second side is golden brown.

  3. Serve with fruit, whipped cream or other toppings that your picky eaters enjoy.

Apple Cinnamon Pancakes

Apple cinnamon pancakes: cozy fall flavours with locally grown apples

Cinnamon – promotes balanced blood sugar levels and provides powerful anti-inflammatory and antimicrobial protection. [i]

Walnuts – rich in Omega 3 fatty acids, vitamins and minerals. They promote heart health, improve metabolic health, enhance bone health and promote overall optimal health. [ii]


Prep: 15 min Cook: 10 min Servings: 4

You will need:

  • 3/4 cup flour (regular or gluten free 1:1)

  • 1 scoop of protein powder (optional)

  • 1 ½ tsp baking powder

  • 1 tbsp cinnamon

  • 1 large egg or 2 small eggs (lightly beaten)

  • 1 cup of milk (regular or almond)

  • 1 medium apple (grated)

  • 1 tbsp coconut oil, melted

  • 4 tbsp coconut syrup or honey

  • 3-4 walnuts

  • Optional: 1 tbsp collagen


Just a few steps away from pancake heaven:

  1. In a medium size bowl, combine the flour, baking powder, and cinnamon.

  2. In a large bowl, whisk together the egg, milk, apple, and melted oil.

  3. Stir the dry ingredients into wet ingredients and mix until just combined.

  4. Heat a non-stick skillet on medium heat. Pour in batter, cook.

  5. Serve pancakes with honey or coconut syrup or homemade apple sauce and walnuts.

Banana Pancakes

Easy, Quick and Delicious! Light and Fluffy!


Prep: 10 min Cook: 15 min Servings: 2

You will need:

  • 1 cup banana

  • 2 large eggs

  • 1 dash baking powder

  • 1 tbsp chia seeds

  • Optional: 2 tbsp collagen powder


Here are the steps:

  1. In a mixing bowl, whisk eggs and baking powder to combine

  2. In another bowl, mash bananas with a fork.

  3. Pour wet mixture and chia seeds into mashed bananas and stir to combine.

  4. Heat a frying pan over low-medium heat. Add 1-2 tbsp batter to the pan. Once you see bubbles around the edges of the pancakes, flip and cook for 1-more 2 minutes.

  5. Serve with fruit and homemade jam.

Mango Protein Pancakes

For all those who love the taste of tropical flavours.


Prep: 10 min Servings: 2

You will need:

  • 1 ripe mango, remove skin, chop into smaller pieces and mash it with a fork

  • 2 eggs

  • Vanilla Protein powder

  • 1 tbsp cinnamon

  • 1 tbsp gluten free flour

  • Serve with coconut whipped cream and top with fruit of choice


Here are a few simple steps:

  1. Mix wet ingredients together.

  2. Add dry ingredients to wet, mix.

  3. Spoon batter onto pan and cook over medium heat, until bubbles form on top of the pancakes.

  4. Flip, cook until the second side is golden brown

  5. Serve with fruit, whipped cream or other toppings of your choice.

It is said, variety is a spice of life. Which recipe is your favourite? Let us know in the comments!



[i] Gruenwald, Joerg et al. “Cinnamon and health.” Critical reviews in food science and nutrition vol. 50,9 (2010): 822-34. doi:10.1080/10408390902773052

[ii] Marshall, Anne. The World’s Healthiest Food, Mynah, Milson’s Point, N.S.W., 1996, pp. 705–706.


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