Healthy EO Pancake Recipes

Tomorrow – September 26th – is National Pancake Day. Sounds like a good excuse for some great recipes today. Try one of these sweet and healthy recipes to start your day the right way with some fluffy, round treats for breakfast.

September 26th National Pancake Day, stack of pancakes with blueberries, raspberries, and honey, natural essential oil food recipes

Quick Lemon Pancakes

Ingredients:

  • 1 cup gluten-free pancake mix
  • 1 tablespoon sugar
  • 1 egg
  • 3/4 cup almond milk
  • 1 tablespoon coconut oil
  • 3 drops PURELY™ Lemon essential oil
  • 1/2 cup blueberries

Yields: About eight 4-inch pancakes

Directions:

  1. Whisk pancake mix and sugar together in a medium bowl.
  2. Whisk egg, milk, coconut oil, and Lemon essential oil in a medium bowl.
  3. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist overmixing – it will make the pancakes tough.
  4. Fold in about 1/4 cup of blueberries to pancake mixture.
  5. Coat a large nonstick skillet or griddle with cooking spray; set heat to medium.
  6. Measure out pancakes using about ¼ cup batter per pancake and pour onto the pan or griddle.
  7. Sprinkle remaining blueberries on top of each pancake.
  8. Cook until the edges are dry and you see bubbles on the surface, about 2 to 4 minutes.
  9. Flip and cook until golden brown on the other side, about 2 to 4 minutes more.
  10. Serve and enjoy! Garnish with honey, more fresh blueberries, or other fruit as fun toppings.

 

Coconut Carrot Pancakes

Ingredients:

Yields: About nine 4-inch pancakes

Directions:

  1. Divide shredded unsweetened coconut in half to save some for later.
  2. Whisk flour, sugar, shredded coconut, baking powder, and salt in a large bowl.
  3. Whisk milk, banana, vanilla, and essential oils in a medium bowl.
  4. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist overmixing – it will make the pancakes tough.
  5. Fold in finely grated carrots to pancake mixture.
  6. Let the batter sit for 5 minutes.
  7. Coat a large nonstick skillet or griddle with cooking spray; set heat to medium.
  8. Measure out pancakes using about ¼ cup batter per pancake and pour onto the pan or griddle.
  9. Cook until the edges are dry and you see bubbles on the surface, about 2 to 4 minutes.
  10. Flip and cook until golden brown on the other side, about 2 to 4 minutes more.
  11. Serve and enjoy! Garnish with remaining shredded coconut, crushed walnuts, maple syrup, or other fun toppings.

Coconut Carrot Pancake Recipe, healthy sweet treat with PURELY essential oils and wholesome ingredients


 

Pumpkin Pie Pancakes

Ingredients:

Yields: About fourteen 4-inch pancakes

Directions:

  1. Whisk flour, brown sugar, baking powder, baking soda and salt in a large bowl.
  2. Whisk egg, milk, pumpkin puree, coconut oil, and essential oils in a medium bowl.
  3. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist overmixing – it will make the pancakes tough.
  4. Let the batter sit for 10 to 15 minutes.
  5. Coat a large nonstick skillet or griddle with cooking spray; set heat to medium.
  6. Measure out pancakes using about ¼ cup batter per pancake and pour onto the pan or griddle.
  7. Cook until the edges are dry and you see bubbles on the surface, about 2 to 4 minutes.
  8. Flip and cook until golden brown on the other side, about 2 to 4 minutes more.
  9. Repeat with remaining batter, coating the pan with cooking spray as needed.

 

FIND MORE GREAT RECIPES FOR YOUR KITCHEN ALL OVER OUR BLOG OR ASK YOUR INDEPENDENT ADVISOR ABOUT HIS OR HER FAVORITE WAY TO USE ESSENTIAL OILS.

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