Healthy Funfetti Cake Batter Pancakes

Healthy Funfetti Cake Batter Pancakes I 24 Carrot LifeSo, I’ve mentioned how some recipes turn out great on the first try and fist pumps ensue. Well, there are also lots of recipes that require multiple tries to get them just right. These pancakes took three tries, but I am proud to say that they finally turned out just the way I was hoping.

These pancakes are moist and fluffy, which is a feat when you are dealing with whole wheat flour. They smell and taste just like cake batter. And they are healthy, with a surprising amount of protein (17 grams for half the recipe). I’d call this pancake experiment a huge success.

Healthy Funfetti Cake Batter Pancakes I 24 Carrot Life

The inspiration for this recipe was three-fold:

1. I love pancakes and I am always looking for new, healthy recipes.
2. I follow a LOT of healthy eating/fitness people on Instagram and I have seen lots of healthy funfetti recipes posted there, so I figured I would try out the idea in pancake form.
3. When I was home over the holidays, I found butter extract at the store, was intrigued, bought it, and then didn’t know what to use it for.

Enter Funfetti Cake Batter Pancakes…

Healthy Funfetti Cake Batter Pancakes I 24 Carrot Life

The butter extract has a strong flavor, so a little goes a long way. If you don’t have any, you can omit it and just stick with the vanilla extract. It won’t taste exact like cake batter, but you’ll get the general idea.

Healthy Funfetti Cake Batter Pancakes I 24 Carrot Life

Healthy Funfetti Cake Batter Pancakes
 
Author:
Recipe type: Breakfast
Serves: 2
Ingredients
Dry Ingredients
  • 1/2 cup whole wheat flour
  • 1/2 cup + 2 tablespoons quick oats
  • 2 teaspoons baking powder
  • 1 packet truvia
  • pinch of salt
Wet Ingredients
  • 1 cup unsweetened almond milk
  • 2 large egg whites
  • 1/2 ripe banana, mashed completely
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon butter extract
  • 3 teaspoons rainbow sprinkles (not, nonpareils)
  • cooking spray
Instructions
  1. Whisk all dry ingredients in a medium sized bowl.
  2. In a small bowl, whisk all wet ingredients together thoroughly.
  3. Add wed ingredients to dry and mix until just combined. Do not overmix.
  4. Add sprinkles and gently fold into mixture. If you mix too much, the sprinkles may bleed.
  5. Heat a large pan on medium heat. Lightly spray with cooking spray to coat the bottom of the pan and using a large spoon, add pancake batter to skillet.
  6. When the edges of the pancakes have set and the pancake batter begins to bubble, flip the pancakes.
  7. Repeat with the rest of the batter.
  8. Top with more sprinkles and serve with agave or maple syrup.
Notes
To make quick oats, place rolled oats in a blender or food processor and pulse about 5 times.

If you do not have butter extract you can omit.
Nutrition Information
Serving size: 3 large pancakes (1/2 of recipe) Calories: 422 Fat: 4.9 g Carbohydrates: 82.5 g Sugar: 9.6 g Fiber: 11.3 g Protein: 17.2 g

Related posts:

Comments

    • says

      It’s called Lorann Professional Kitchen Butter Bakery Emulsion. It claims its natural flavor whatever that means. It is pretty thick and strong so you don’t need to use too much. You should give it a try.

    • says

      Wow this is a HUGE compliment coming from you. Your photos are so beautiful and I don’t think mine will ever compare. Thank you! You should try out the butter extract if you ever get a chance. I’m going to think up some other ways to put it to use.

Comment