7 pancake recipes rich in fiber

Find out how to prepare easy and tasty options to make your diet more nutritious

Pancakes are a delicious option for breakfast, a quick afternoon snack, or even dinner. Simple and practical to make, they make everyday life easier for those who want to maintain a healthy diet and don’t have much experience in the kitchen. This is because they can be prepared with nutritious and easy-to-find ingredients. And the most incredible thing: when they are composed of elements rich in fibre, they offer countless benefits to the body.

Next, check out 7 high-fiber pancake recipes to help you satisfy your hunger and stay on your diet!

Banana pancakes with grated coconut

Ingredients

• 1 egg
• 1 banana peeled and cut into slices
• 1 cup oatmeal
• 2 tablespoons unsweetened shredded coconut
• Coconut oil for greasing

Preparation method

Place the banana in a container and, using a fork, mash it well. Add the egg, oats and grated coconut and stir to combine. Book. Grease a pan with coconut oil and place over medium heat to heat. Using a ladle, take some of the dough and place it on the pan. Cook until it starts to boil and carefully turn it over to brown the other side. Repeat the operation with all the dough and then serve.

Tip: serve accompanied with honey and grated coconut.

Sweet potato pancake with oats

Ingredients

• 1 sweet potato peeled
• 1 cup whole wheat flour
• 1/2 cup oatmeal
• 3 beaten eggs
• Salt, ground black pepper and chopped parsley to taste
• Greasing oil
• Waterfall

Preparation method

In a pan, place the sweet potato, cover with water and cook over medium heat until soft. Turn off the heat, drain the water and wait for it to cool. Transfer to a container and, using a fork, mix well. Add the flour, egg, parsley, salt and black pepper and mix until you obtain a smooth mixture. Book.

Grease a pan with olive oil and place over medium heat to heat. Using a ladle, take some of the dough and place it on the pan. Cook until it starts to boil and carefully turn it over to brown the other side. Repeat the operation with all the dough and then serve.

Lentil pancake with granola

Ingredients

• 1 cup of tea lentil
• 1 cup of salted granola
• 4 eggs
• Coconut oil for greasing
• Waterfall

Preparation method

Place the lentils in a container, cover with water and leave to soak for 2 hours. Then drain the water, transfer the grains to a blender, add the eggs and granola and blend until you obtain a smooth consistency. Book. Grease a pan with coconut oil and place over medium heat to heat. Using a ladle, take some of the dough and place it on the pan. Cook until it starts to boil and turn carefully to brown both sides. Repeat the operation with all the dough and then serve.

Green corn pancake with spinach

Ingredients

Mass

• 1 cup cooked green corn
• 200 ml of whole milk
• 1 cup whole wheat flour
• 1 egg
• 1 tablespoon olive oil
• 1 pinch of salt
• Greasing oil

Filling

• 1 pack of spinach cut into strips
• 1 clove of garlic, peeled and crushed
• 1 tablespoon olive oil
• Salt to taste

Preparation method

Mass

Place the corn, milk, wheat flour, egg, olive oil and salt in a blender and blend until smooth. Book. Grease a pan with olive oil and place over medium heat to heat. Using a ladle, take some of the dough and place it on the pan. Cook until it starts to boil and turn carefully to brown both sides. Repeat the operation with all the dough and set aside.

Filling

In a pan, add the olive oil and place over medium heat to heat. Add the garlic and brown it. Add the spinach and sauté for 5 minutes. Season with salt and turn off the heat. Using a spoon, fill the pancakes and roll them up. Serve then.

Oat pancakes with ricotta, salmon and avocado

Ingredients

Mass

• 1/2 cup oatmeal
• 1/4 cup whole wheat flour
• 1 egg
• 1/2 cup skim milk
• 1 teaspoon of chemical yeast
• 1 pinch of salt
• Greasing oil

Filling

• 1/2 cup tea cheese chalet
• 100 g of sliced ​​smoked salmon
• Pulp of 1/2 avocado, sliced
• Ground black pepper and salt to taste

Preparation method

In a bowl, mix the oat and wheat flour, egg, milk and salt until a smooth mixture forms. Add the chemical yeast and mix gently. Heat a non-stick pan over medium heat and grease it with olive oil. Using a ladle, pour some of the dough into the pan and spread it out to form a circle. Cook until bubbles form and the other side turns golden too. Repeat the operation with the entire dough. Next, fill each pancake with cottage cheese. Add the salmon slices and avocado. Season with black pepper and salt. Fold the pancake in half and serve.

Quinoa pancakes with flax seeds

Ingredients

• 1 cup of tea Quinoa cooked
• 1/2 cup flaxseeds
• 1 egg
• 1/2 cup whole milk
• 1 teaspoon of chemical yeast
• 1 teaspoon ground cinnamon
• 1 tablespoon honey
• 1 pinch of salt
• Coconut oil for greasing

Preparation method

Place the quinoa, flax seeds and milk in a blender and blend until smooth. Add the egg, honey, cinnamon and salt and beat until smooth. Finally add the chemical yeast and beat to incorporate it. Book.

Grease a pan with coconut oil and place over medium heat to heat. Using a ladle, take some of the dough and place it on the pan. Cook until it starts to boil and turn carefully to brown both sides. Repeat the operation with all the dough and then serve.

Chickpea pancake with turmeric and grated carrot

Ingredients

Mass

• 1 cup cooked chickpeas
• 1/2 cup chickpea flour
• 1/2 cup almond milk
• 1 egg
• 1 teaspoon turmeric powder
• 1 tablespoon olive oil
• 1 pinch of salt
• Olive oil for greasing

Filling

• 1 carrot grated
• 1 clove of minced garlic
• 1 tablespoon olive oil
• 1/2 cup ricotta cream
• Salt, chopped parsley and ground black pepper to taste

Preparation method

In a blender, blend the cooked chickpeas, flour, almond milk, egg, turmeric, olive oil and salt until you obtain a smooth and homogeneous mixture. Book. Grease a pan with olive oil and place over medium heat to heat. Using a ladle, pour in some of the dough and spread it evenly. Cook until golden brown on both sides. Repeat until all the dough is used.

In a pan, heat the olive oil over medium heat and sauté the garlic. Add the grated carrot, season with salt and black pepper and cook for 3 minutes. Remove from the heat and stir in the ricotta cream and chopped parsley. Fill the pancakes, roll them up and serve.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.