While studying business at the University of Alberta, there was a period of time when I ate pancakes for breakfast each and every morning. I used Aunt Jemima’s pancake mix and I topped the stack of goodness with lots of syrup.
Not so coincidentally, I was not my slimmest during this period of time.
Since then, I’ve pretty much avoided eating pancakes on any kind of regular basis.
But thanks to Tim Ferriss and my brother, I’ve been eating more pancakes as of late. When Tim tweeted about this healthy pancake recipe a while ago, my bro gave it a try and loved it. He then passed it on to me.
Now, let’s be clear about this right from the start: the ingredients are weird. If you’re like me, you’ll look at them and think, “Whoa. As if these pancakes taste good. Where oh where is my dear Aunt Jemima?”
But, do not let that stop you. In the words of my brother, “It honestly took one minute to make, and you would be surprised at how much they look and feel like normal pancakes.”
What’s awesome about this recipe is the pancake batter has virtually no taste, which means you can add whatever you like to give them flavour. Add cinnamon and vanilla to the mix and you have a sweet, healthy pancake. Or add herbs and spices, and top them with cottage cheese and vegetables — this is Tim’s preferred method — and you have a savoury, healthy pancake.
So, keep an open mind as you peruse this Healthy Pancake Recipe:
- 2 whole eggs
- 3 to 4 egg whites
- 1 cup lentils *I used cooked lentils from the can
- 2 small carrots
Blend those ingredients, thoroughly, and cook like regular pancakes.
They’re easy, fast to make and a healthy alternative to “normal” pancakes.
Happy healthy pancake flipping.