Pancakes for Father’s Day
The best weekend tradition
Every Saturday when I was little, my dad and I would make pancakes together, often shaped like Mickey Mouse. For Father’s Day this year, he came over to make pancakes with me and printed out the recipe for us to use. He likes this one (it’s a gift article so you can access without a subscription). I swapped blueberries for chocolate chips.
For everyone celebrating Father’s Day this weekend, I’m sharing two of my favorite pancake recipes below. Start your own weekend morning tradition!!
A big griddle is the best way to cook a lot of pancakes at once. I love this one.
I just got a bunch of this wrapping paper for my youngest’s birthday gifts.
I wore this top and these pants to an event earlier in the week—much more black than my usual uniform!
This sweatshirt is a regular in my rotation.
Superfood Pancakes
Make these on a weekend morning and pack them in lunches (or as road trip snacks) all of next week. They’re filled with good-for-you ingredients and the batter whips up quickly in the blender.
2 ripe bananas
2 eggs
1/3 cup whole milk
1 teaspoon vanilla paste
1/4 cup coconut oil
2 tablespoons flax meal
3 tablespoons hemp seeds
1/3 cup whole oats
1 scoop protein powder
2 tablespoons maple syrup
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons lemon juice
1 cup all-purpose flour
Chocolate chips
Place a nonstick griddle on the stove over medium heat.
Add the banana, eggs, milk, vanilla, coconut oil, flax, hemp, oats, protein powder, maple syrup, and salt to a blender and pulse to combine.
Once smooth, add the baking soda, lemon juice, and flour. At this point, you can either blend just until combined, or pour the mixture into a bowl and mix by hand.
Pour the batter into a piping bag and twist the top closed to avoid a mess. Cut a pea-sized hole for the tip and squeeze the batter into either regular or mini pancakes on the griddle.
Top with chocolate chips, then flip once bubbles form.
Cook on the opposite side for about 30 seconds, until golden brown.
Careful remove each pancake from the griddle and transfer to a plate. Repeat until you run out of batter.
Store in an airtight container for 3-5 days.
One-Pot Yogurt Pancakes
Use a 4.9 oz. yogurt pot as a measuring cup for this recipe! Fewer dishes is always a win.
One 4.9 oz. pot yogurt
1 pot whole milk
½ pot olive oil
1/2 teaspoon salt
1 teaspoon vanilla paste
1/2 pot sugar
1 egg
1 teaspoon baking soda
1 1/2 pot all-purpose flour
Juice of 1 lemon
1/2 teaspoon baking powder
Chocolate chips, if desired
Maple syrup, for serving
To make chocolate pancakes, use 3/4 pot sugar instead and add 1/4 cup cocoa powder. Definitely add chocolate chips!
Add the yogurt, whole milk, olive oil, salt, vanilla, sugar, and egg to a large bowl. Whisk until smooth.
Stir in the flour, baking soda, baking powder, and lemon juice.
Heat a non-stick skillet over medium heat. Portion the pancake batter using a scoop or measuring cup so they're all the same size. Add chocolate chips if desired.
Cook the pancakes on one side until bubbles form. Flip the pancake and let cook for 2-3 minutes, until the other side is golden brown.
Repeat with the remaining batter.
Serve immediately with maple syrup.
