Snickerdoodle Pancakes

Disclaimer: This post has been sponsored by USA Pulses and Pulse Canada, but opinions are all my own. 

Do you love Snickerdoodles?  If so, you will love these kid friendly Snickerdoodle Pancakes! These pancakes aren’t just kid friendly, they come with a boost of protein and fiber thanks to a special ingredient.

snickerdoodle pancakes

The special ingredient in these healthy pancakes is chickpea flour.  Chickpeas fall under the term pulses.  Other foods in the pulse category are: lentils, beans and peas.  Did you know that the UN declared 2016   the International Year of the Pulses?  You may ask, why does the UN care about pulses?  Let me tell you all about it!

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Spinach Chickpea Omelets (Vegan)

On occasion I like to eat a savory breakfast. Sometimes you need a change from overnight oats.  That is why I make these Spinach Chickpea Omelets.  Before I became vegan, I LOVED eggs.  They are actually one of the only animal foods I miss.

These chickpea omelets fill that void though.  I eat one of these with a side of roasted veggies.  So good and it’s a great way to get more veggies into your diet.

While this recipe is written with spinach, you can use the recipe as a base to add in whatever veggies you like.   I originally saw the recipe for chickpea omelets on this website.  I have changed up the original recipe quite a bit.

 

Spinach Chickpea Omelets - My Whole Food Life

You can make these 2 ways.  Make the batter thicker for more of a pancake feel, or make the batter thinner, to make them more of like an omelet.

I personally like the pancake option better, but that is just me.  I serve this with a side of roasted vegetables.  My favorite vegetables to eat with this are sweet potatoes and Brussels sprouts. Yum!

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Chocolate Chip Chickpea Pancakes

I am always trying to sneak foods into my kids diets.  That is exactly what I did with these Chocolate Chip Chickpea Pancakes.  I got the idea to make these pancakes because I have been making these chickpea omelettes lately.  I make a savory version for myself, but I noticed that the chickpea flour had a sweet taste to it.  So I knew these Chocolate Chip Chickpea Pancakes would be good.  These are a little thinner than traditional pancakes, but very good.  Almost like crepes.

Chocolate Chip Chickpea Pancakes

You guys!  My kids gobbled these up!  I love that they are getting a boost of protein and fiber with these.  So they will stay full longer.  That is something you don’t get with traditional pancakes.  These chickpea pancakes were a cinch to make.  They are vegan, gluten free and grain free.  The perfect healthy breakfast recipe.  One of the best parts of this recipe is that the only wet ingredient you need is water, so you can make the mix up and store it in the fridge for whenever you get the urge to have some pancakes.

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Gluten Free Gingerbread Pancakes

I have the perfect holiday breakfast for you.  Gluten Free Gingerbread Pancakes.  I already have a recipe for gingerbread pancakes on the blog, but it’s not gluten free.  So I slightly tweaked that recipe to come up with these gluten free gingerbread pancakes.  This would be the perfect breakfast for Christmas morning.  To make things easier, you could mix the dry ingredients the night before.  Then it’s super quick to pull these together.  Imagine how great your house will smell too!  I added chocolate chips to mine for an extra special treat.

Gluten Free Gingerbread Pancakes - My Whole Food Life

Not only are these healthy gingerbread pancakes gluten free, they are also vegan and contain no oil.  Other than the small amount I added to the pan for cooking.  This is a recipe you could make a big batch of and freeze some.  This is great for those busy mornings!

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Gingerbread Pancakes

We made some gingerbread pancakes this morning and they came out so good!  We have been creating a Saturday morning tradition with pancakes.  So today was gingerbread pancakes.  We used to go to Starbucks on Saturday mornings until I found out what they put in their pastries.  This is so much better and I can stay in my PJ’s!

gingerbread pancakes

To make things easy, because Meadow tends to want breakfast pretty quick, I mixed the dry ingredients the night before.  That way,I just have to add the wet and cook.  Super easy!  Meadow loved these so much that she asked for thirds and didn’t seem to notice that they were served without syrup.

Even Olive had a taste.

These would be perfect on Christmas morning…or whenever!

Gingerbread Pancakes

Gingerbread Pancakes

Prep Time 10 min Cook Time 10 min

Ingredients

Instructions

  1. Mix all the dry ingredients in a bowl |.
  2. In a small bowl mix the wet ingredients. 
  3. Add wet to dry. 
  4. Using a 1/4 cup scoop, scoop the batter onto a heated and greased pan. 
  5. When the batter starts to bubble, then flip to the other side. 
  6. Serve immediately, or refrigerate or even freeze for later.

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Recipe Notes

For another festive pancake, click here .

Peanut Butter and Jelly Pancakes

I made my own  Healthy Cranberry Sauce the other day.  It came out fantastic!  So naturally, I have to find some delicious uses for it other than as a side for Thanksgiving.  First, I came up with my Cranberry Thumbprint Cookies and they were a hit.  I also love peanut butter anything, so I decided to try some peanut butter and jelly pancakes!

pancakes

These are not only good, but they are kid friendly too.  What kid doesn’t like peanut butter and jelly?  Plus, it is a fun recipe that you and your kids will enjoy making together.  My daughter, Meadow, loves helping in the kitchen.

Hope you enjoy them as much as we did. 🙂

Peanut Butter and Jelly Pancakes

Peanut Butter and Jelly Pancakes

Prep Time 10 min Cook Time 10 min

Ingredients

  • 1 1/2 cups spelt flour (for a gluten free option, use gluten free flour and add another flax egg)
  • 1 1/4 cups almond milk
  • 1/3 cup peanut butter (or nut butter of choice)
  • 1 T coconut oil
  • 2 1/2 tsp baking powder
  • 1 flax egg (real eggs work too)
  • 1 T maple syrup
  • 1/2 tsp salt
  • Jam of your choice. (I used my homemade cranberry sauce )

Instructions

  1. In a large bowl, mix all the dry ingredients. 
  2. In a small bowl combine the wet. 
  3. You may need to heat up the peanut butter if you keep it in the fridge like I do. 
  4. Add wet to dry and mix until smooth. 
  5. Heat a medium or large skillet pan and scoop out 1/4 cup servings of batter. 
  6. Flip when you see it start to bubble. 
  7. Remove, add jam and eat.

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