A twist on the classic stack of pancakes made with healthy substitutions.
I am the type of person who could eat breakfast for every single meal of the day. I love the variety and it’s so satisfying! A skillet pancake cake is an easy way to whip up breakfast with little to no work at all. Pancakes definitely take skill before you’re able to master the flip, but a pancake cake is effortless and you still get the same great taste!
In this recipe, I used a whole grain pancake mix so I could get a serving of whole grains, but it will work with pretty much any pancake mix out there (gluten free as well). Instead of adding oil or another kind of fat, I subbed homemade applesauce, which really gave some great moisture to the pancake cake. The SoL was perfect for this recipe, giving it a hint of sunflower!
If you want to get a little creative with this recipe, there are many different kinds of healthy add-ins that you could incorporate such as berries, banana, raisins, pomegranates, chia seeds, dark chocolate chips, or even peanut butter! Use this recipe as a base, and add your favorite flavors to personalize your skillet pancake cake!
-1 cup whole grain pancake mix (or any kind of pancake mix)
-½ cup rolled oatmeal
-½ cup applesauce
-1 cup unsweetened SoL Sunflower Beverage
-1 large egg
-1 tablespoon of honey or other sweetener
1. First preheat oven to 350F. Then, spray a metal skillet with nonstick cooking spray.
2. In a large bowl, mix together pancake mix and rolled oat meal. Then, add in applesauce, SoL, egg, and honey. Mix until smooth.
3. Transfer mixture into nonstick skillet and bake at 350F for about 23 minutes or until you do the toothpick test and it comes out clean.
4. Serve with honey or maple syrup.
Recipe and Photography Credited To: Lee Hersh
Lee is the recipe developer, photographer, and blogger behind the blog FitFoodieFinds. She is a local Minnesotan girl, sharing easy recipes that make healthy food taste good and look good! Follow FitFoodieFinds Blog, Twitter, and Facebook for more great recipes.