Are we still pretending that pancakes are only reserved for weekend brunch? Allow us to quash that notion once and for all, with this recipe as Exhibit A. Courtesy of integrative chef Blaine Arin Tacker, this vegan take on the breakfast staple was thoughtfully crafted with a nutritious twist.
Consider the addition of banana, which doubles as a natural sweetener and adds some potassium, a mineral that supports bone health. Bananas are also rich in vitamin B6, a water-soluble coenzyme that helps with protein metabolism. And like many fruits, they’re also a good source of fiber and vitamin C.*(1,2)
Then there’s almond flour, which gives this batch of pancakes an extra boost of vitamin E, an important antioxidant. Almond flour is also a good source of manganese, a mineral that supports several functions in the body, and magnesium, a multitasker that plays a role in vitamin D metabolism and normal muscle function. Better yet? It also adds a bit more protein to this recipe.* (3,4)
Still looking to up the ante? When it comes to healthy toppings, the choice is yours: Perhaps you’ll add some fresh fruit for an additional dose of vitamin C, chopped walnuts for some omega-3 DHA, or chocolate-y cacao nibs for a little more protein and fiber. Either way—your weekday mornings just got a little bit more exciting.*