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peanut butter pancake

Quick and Simple Peanut Butter Pancakes Recipe

If you love peanut butter and pancakes and are looking for a recipe that combines the best of both worlds, this recipe is just the one for you. In 25 minutes you will be ready to devour into a stack of sweet and fluffy peanut butter pancakes.

Servings: 8


225 g plain flour

1 level tablespoon caster sugar

1 level tablespoon baking powder

2 large eggs

325 ml milk

175 g smooth peanut butter

2 tablespoons oil

Strawberries (for topping)

Blueberries (for topping)

Whipped cream


Pre-heat the oven to as low as possible. In a large bowl mix the flour, baking powder and a pinch of salt, then proceed to stirring in the sugar. In a separate bowl, whisk the eggs, milk and peanut butter until even. Make a well in the centre of the dry mixture and pour in the wet ingredients mixture. Using a balloon whisk mix everything until you get a smooth batter.

Soak a small ball of kitchen paper with oil and rub it over a nonstick frying pan. Heat the pan and pour in a small scoopful of batter, do this to make the rest of the pancakes. Cook for 1-2 minutes on each side, or until golden brown. Serve with strawberries, blueberries berries, whipped cream or a bit of melted peanut butter.




Sweet Mango Pancakes with Coconut

There is nothing better than a fresh stack of pancakes in the morning. And if you have some ripe mangoes left, what better way to re-use them than make some pancakes! These easy to make pancakes will take you 25 minutes to prepare and only 2 minutes to eat them all.


Yields: 10


  • 2 eggs
  • 300ml buttermilk
  • 190g all-purpose flour
  • 2 tablespoons caster sugar
  • 2 ½ teaspoon baking powder
  • 2 tablespoons butter, melted
  • 2 mangoes, diced
  •  2 limes, 1 zested, 1 cut into wedges
  •  Sunflower oil spray 200ml (1/3pt)
  • Coconut flavored yogurt
  • Agave or maple syrup, for topping
  • 4 tablespoons toasted coconut shavings


Mix the flour, baking powder, sugar and a generous pinch of salt in a large bowl. Make a well in the centre and pour in the eggs, butter and buttermilk. Whisk everything thoroughly together until there are no lumps. Add half of the diced mango.

In another bowl, toss the remaining mango together with the lime zest. Allow to sit. Heat a frying pan over medium low heat and spray with sunflower oil. Using a scoop pour around 2 tablespoons of batter for each pancake, making 2-3 at a time. As soon as the edges appear to be dry, flip and cook for another minute.

Serve the pancakes in a stack and drizzle the mango mixture on top, add a dollop of yogurt, some agave or maple syrup as well as the coconut shavings.


The Best Top-Rated Healthy Pancake Recipe

There is a reason why chia seeds are one of the most popular superfoods. They are full of dietary fiber, protein and omega-3 fatty acids, vitamins and minerals. They also facilitate fat burning and improve hydration. Chia seeds combine well with almost any food. That is why we will put them in our favorite breakfast meal, the pancakes, to boost our energy and start the day fresh and healthy. Note: the rest of the ingredients are also good-for-you in order to match the chia. Plus, there is some protein powder added for those who want extra energy.



  • 1 cup gluten free flour
  • 3 tbsp vanilla protein powder
  • 1⁄2 tsp baking powder
  • ¼ tsp sea salt
  • 1 tbsp chia seeds
  • 1 tbsp coconut flakes
  • 1 egg
  • 4 tbsp coconut milk


Combine all the dry ingredients: flour, protein powder, baking powder, salt and chia seeds in a bowl. In another bowl, beat in the egg and milk together with the coconut flakes. Add the wet ingredients into the flour mixture and stir together until combined.

Heat a nonstick pan or griddle greased with coconut oil over medium heat. Pour 2 tbsp of the batter per pancake onto the warm pan.

Cook until bubbles show on the surface, for about 2-3 minutes. Flip and cook the other side until golden brown.

Serve warm with coconut flakes, banana slices or blueberries and sprinkle some chia on top.


Want To Eat Healthy? We Have Some Asparagus Pancakes!

These delicious savory pancakes are great as brunch or light dinner. They are very easy and quick to prepare without too much mess in the kitchen. I adore the asparagus because of its great properties: it is full of B vitamins, dietary fiber, minerals and is low in calories. It pairs well with ham, salmon, spinach, mushrooms, which gives you a variety of options to play with. I like this recipe where the asparagus is combined with cheese to keep the pancakes light.



  • 1 cup flour
  • ½ tsp baking soda
  • 1 cup milk
  • 1 egg
  • 3 tbsp butter
  • 2 tsp vegetable oil
  • 20 asparagus spears
  • 1 cup cottage cheese


Mix the flour, baking soda and salt in a bowl. Whisk the milk, egg and melted butter in a separate bowl. Add the cheese and stir to combine. Pour the wet ingredients into the dry ones and whisk until smooth and well combined.

Heat a griddle or skillet over a medium heat. Grease with oil, cut the asparagus in halves and fry for about 3 minutes until tender. Set aside.

Pour 1 ¼ cup measure of batter onto the griddle. Place 3-4 asparagus pieces on top of each pancake. Cook for about 2-3 minutes. Flip and keep cooking for 1-2 minutes more until golden brown.

Serve with sour cream on top.

Pea Pancakes, the Newest Healthy Hit Around

I am not a great fan of pancakes, let alone salty ones. But as soon as I took a bite of these pea pancakes I thought that I will not eat anything else for the rest of my life. Seriously, they are that good! Put your cooking hat on and let’s make some pancakes!



  • 500 g peas.
  • ½ red onion.
  • 1 cup gluten-free corn flour
  •  2 eggs


  • 1 handful mint,
  • Flat-leaf parsley and coriander.
  •  50 g Danish feta.
  • 1 avocado
  • 4 poached or soft boiled eggs


In a medium large pot bring water to a boil, then blanch the peas for 10 seconds, strain them and set aside to cool. Grab a food processor and add the blanched peas, diced red onion, corn flour and 2 eggs. Mix right until half of the peas are blended. Heat a non stick pan and coat it with coconut oil. Pour around 1 cup of pea mix and fry it until golden brown. Using a turner flip the pancake over and cook for a minute or two more on the other side. Serve the pancake garnished with fresh herb and feta salad, a poached or soft boiled egg and avocado. For some extra flavor pour some hot sauce on top and be ready for a bite of awesomeness!


Pancakes With Lemon Zest? And They Are Awesome!

Add a little bit of lemon zest or lemon juice to freshen up your classic pancakes a little bit. This recipe yields a bunch of light, fluffy, citrusy pancakes perfect to wake you up in the morning and for hot summer days with a scoop of lemon ice cream on top. How refreshing!



  • 3 cups flour
  • ¼ cup sugar
  • 2 Tablespoons baking powder
  • ¼ teaspoon salt
  • 1 Tablespoon vanilla
  • 2 lemons
  • 2 cups low-fat milk
  • 2 eggs
  • ¼ cup melted butter


Squeeze 1½ of the lemons and add the juice into the milk. Stir and let sit for 4-5 minutes, then add the vanilla.

In a bowl whisk together the flour, baking powder, sugar, and salt. Add the milk and lemon mixture and stir. Pour in the eggs and the butter. At the end, add in the previously prepared lemon zest.

Heat a non-sticking pan over medium-low heat and grease it lightly with butter or oil. Pour 1/4 cup measure of the batter for each pancake. Cook until light brown, then flip and cook for another 1-2 minutes.

Serve with butter, ice cream or light sour cream and add extra lemon zest or lemon slices.


You Won’t Believe How Delicious Are These Pancakes

If you need to prepare breakfast ASAP but you don’t have milk at hand, don’t panic! Here is a recipe for pancakes that includes no milk. So what will you use instead of milk? Water. Believe me, the pancakes will be just as good as the classic ones.



  • 2 cups flour
  • 4 teaspoons baking powder
  • 2 Tablespoons sugar
  • 1/2 teaspoons salt
  • 2 Tablespoons butter
  • 2 eggs
  • 2 cups water
  • Method

Prep time 5 minutes: Mix the wet ingredients: water, eggs and butter in a bowl. Whisk the dry ingredients: flour, baking powder, salt and sugar together in a larger bowl. Pour in the wet ingredients into the dry ingredients. Mix until smooth (don’t leave any lumps behind!). Let the batter stand for about 4-5 minutes.

Cook time 15 minutes: Heat a non-sticking pan or a skillet over medium-high heat. Grease it with some butter. Pour a ¼ cup measure of the butter per pancake onto the warm pan. Cook the pancake until golden brown. Flip and cook for about 2 more minutes.

Serve with a topping of your choice.

Nutrition facts

Per serving: Calories 352; Total Fat 9g; Saturated Fat 1.6g; Cholesterol 106mg; Sodium 869mg; Total Carbohydrate 56g; Dietary Fiber 3g; Sugar 7g; Protein 9g.


Easy & Healthy Paleo Pancakes

If you are new to the Paleolithic Diet, you might have difficulties finding suitable grain-free and dairy-free options for breakfast. The paleo diet allows only foods that were available to the first humans who lived over 200,000 years ago. Well, what about pancakes? You don’t want to give up pancakes for good, do you? You won’t have to. Here is a super paleo pancake recipe you will love.



  • 1½ tablespoons organic coconut flour
  • ½ teaspoon cinnamon
  • ¼ teaspoon baking soda
  • pinch of salt
  • 2 eggs
  • 3 tablespoons coconut milk
  • ½ ripe banana
  • ½ teaspoon vanilla extract
  • coconut oil for the pan


  1. Mash the banana with a fork.
  2. Whisk the eggs, coconut milk, mashed banana, and vanilla extract in a bowl until combined.
  3. In another bowl mix the dry ingredients: coconut flour, baking soda, salt and cinnamon.
  4. Pour the wet ingredients into the flour mix and stir until combined.
  5. Heat a skillet greased with coconut oil over medium-high heat.
  6. Pour 1/3 cup of the pancake batter per pancake over the warm skillet.
  7. Cook for 2-3 minutes until the surface bubbles up.
  8. Flip and cook for another 1-2 minutes until golden brown.
  9. Serve with banana slices on top.

Easy Sweet Potato Pancakes Recipe

If you need a little break from the classic pancake recipe, the sweet potato pancakes are a great change. Colorful, fluffy and spicy (packed with cinnamon, nutmeg and ginger), they make a perfect couple with the all-time favorite pancake topping-the maple syrup.

Instead of maple syrup you can choose honey and combine it with nuts. This recipe includes sugar, but for a healthier variation, leave the sugar out and the sweet potato will act as natural sweetener.


Dry ingredients:

  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground nutmeg
  • 1 teaspoon ground ginger
  • 2 tablespoons sugar
  • 1/2 teaspoon salt

Wet ingredients:

  • 2 eggs
  • 2 cups buttermilk
  • 1/2 cup milk
  • 1 cup mashed sweet potato
  • 3 tablespoons melted butter


In a medium bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In a smaller bowl mash the sweet potato with a fork.

In another bowl, whisk together the eggs, buttermilk, milk, and sugar. Add the mashed sweet potato and stir. Pour the melted butter and mix everything together. Add the wet mix into the dry ingredients and mix until just combined. The batter should be slightly lumpy.

Heat a pan over medium heat and grease it lightly. Pour a ¼ cup measure of the batter onto the warm pan. Cook until golden, about 2-3 minutes. Flip and cook the other side about 1-2 minutes.

Serve this delicious pancakes warm with maple syrup and nuts.

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