Tropical (and Healthy) Pancakes Recipe ~ Light Recipes

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Thanks to JenHeadJen for this recipe,

 Tropical and Whole wheat pancakes
We’ve been experimenting with pancakes lately here at our place.  I’ve found an adaptation to my mom’s recipe that I think just about anyone would love.  It comes on the heels of adapting some new and subtle changes into my family’s diet, and I’ve found that these changes are proving to be an improvement in terms of both health, energy and subsequently mood levels!  Here’s the recipe for what I call “Tropical Pancakes”.  Don’t feel you have to adapt everything to the healthy alternatives (even though I’d hope you do:), because no matter what “healthy” or not ingredients you use, this is a great recipe!

  • 1 1/2 c. whole wheat flour –{We slowly changed from unbleached white to WW.  The kids hardly noticed, but to make it slow and subtle, we started with 1/2 c. WW to 1 c. white ratio, then 3/4 c. and 3/4 c., and so on, until we got to using all WW.  My family loves it, and don’t even notice the pancakes aren’t “white”.}
  • 2 T. “Just Like Sugar” –{Sugar is fine, but I’d switched to use this, and I believe it, along with using whole wheat flour, has very much helped me not get the sugar “high” and the subsequent “crash” of eating pancakes.  I can eat as many as I want and not feel like taking a nap.  This product is made of Chicory Root Dietary Fiber, Calcium, Vitamin C, and Natural Flavors from the peel of the orange.  The texture is a mix between the fineness of regular sugar and 10x sugar.  A little gritty, but it sweetens well, without the taste of aspartame or other artificial flavors.}
  • 3 t. baking powder –{I’m switching to aluminum-free b.p., after realizing that aluminum is thought to contribute to Alzheimer’s Disease.  I’m slowly switching to remove unnecessary metals from my food where I can.}
  • sprinkle of salt –{We’ve started using sea salt here too –a brand called “Real Salt”.  I have yet to learn more about the benefits of this.}

Add all those in a bowl,

and then mix, of course. 🙂

Add in the wet ingredients,

which are these:

  • 1 egg
  • 1-2 T. oil –{use the “healthiest” you have}
  • 1 3/4 c. Almond milk –{I just tried this for the first time, in the place of regular milk.  HOLY COW, it’s AWESOME!  It adds a great moisture to the pancakes, and just a touch of nutty taste.  My kids didn’t even notice, and it is SO good for you!  (In a future post I hope to share what I’ve learned on the benefits of using other milks vs. cow’s milk.)  Use 1 1/2 c. if you like thick pancakes, or 1 3/4 to 2 c. if you like thinner ones.}

And… mix!

I primed my griddle with coconut oil.  (It’s in 2 pics above, black container.)  This adds great flavor in the place of butter or oil, and really adds the tropical flavor!  After learning the benefits of adding coconut oil to my diet (cold pressed, not “refined”), I try to use it every time I can in the place of butter or margarine.

Once the griddle’s going, add and cook the pancakes!

Let ’em get bubbly on top, just barely, and flip.

Somehow I always manage to end up with at least one like that… and somehow, it seems to taste better that way!  ha!

Serve them up with a little applesauce or other fruit – hopefully “tropical” fruit you might have on hand. 😉

I also spread a little more coconut oil on each one and sprinkle with Just Like Sugar – or 10x sugar if you like.  I found that just about 1/8 t. of the Just Like Sugar sweetens just as well as at least 2 t. of 10x sugar.  The combo of the WW flour, the Just Like Sugar, and the almond milk seem to all contribute to the ability of these pancakes to strengthen my body, rather than make it crash.  After eating these I end up with a full stomach AND lots of leftover energy to make it through the day.  Hope you enjoy too!!!  Let me know if you give them a try!

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