Yes! Pancakes can be healthy, not to mention a perfect complex carbohydrate!
Try this recipe to power through your next workout.
•1 1/8 cup oat bran or oat flour (I love milling my own oats by using whole oats that can be blended in a nutri-bullet type mixer and blend until flour-like consistency)
•½ cup regular, almond, coconut, or your favorite milk
•2 large egg whites and 1 whole egg, beaten
•4 Tbsp. plain yogurt – whole Greek yogurt works best
•1 Tbsp. honey, maple, or date syrup. Coconut sugar or date sugar will work as well. You may have to use another Tbsp. or so of milk if using non-liquid sugar such as honey.
•1 tsp olive or coconut oil and a couple drops for pan
Combine all ingredients and stir. Set aside to rest for 20 minutes.
Heat skillet (I prefer cast iron, but any will work) to medium. Drizzle a couple drops of oil into pan. I like to gently wipe pan with paper towel, so pan is lightly covered with just enough oil to keep pancakes from sticking, but you do not want to fry them. Spoon 2-3 Tbsp. of batter at a time into pan, leaving enough room to flip. Cook until edges start to set, flip, and continue cooking until golden.
I love keeping it healthy. Topping these pancakes with warmed blueberry natural fruit preserve, and fresh blueberries is delicious, but I have also been known to top with peanut butter and a drizzle of maple syrup. YUM!