Healthy Funfetti Cake Batter Pancakes
Recipe type: Breakfast
Serves: 2
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
  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.
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
Recipe by 24 Carrot Life at