Healthy Pancake Toppings

Prepared and photographed by Florencia Tagliavini, the NutraMilk nutritionist.

If you stick to butter and maple syrup to top your pancakes you are missing out on so much. There are so many colorful topping combinations that are not only healthy but delicious. Using nut butters as your spread is the perfect rich & creamy base to add fruits, veggies and so much more. Go sweet or savory. You can use cashew butter, pecan butter, peanut butter or a flavored combination such as chocolate, cashew almond butter as featured in the photos. These are perfect to add any fruit you have on hand. Savory ingredients go great on top of pumpkin seed butter & sunflower seed butter as well as others. Garnish with seeds, herbs, citrus zest, cacao, finely chopped nuts, coconut flakes or anything you think might taste good. Get creative!

What´s so great about using nut & seed butter on your pancakes?

First, they are delish!!! They add a creamy, rich texture and nutty flavor. With the NutraMilk - the possibilities of making and combining different nut and seed butters and different flavors are endless.

Second- they will leave you super satisfied because they are packed with fiber plus protein and heart-healthy fats – this combo will help you stay full until your next meal.

And lastly, they are super nutritious. Different nut & seed butters, offers a wide variety of vitamins, minerals, antioxidants, and disease-fighting compounds. A much better option than dairy butter.

Oh, yeah- they are vegan, paleo, keto, and whole 30 diet friendly!

RECIPE FOR PANCAKES

INGREDIENTS

• 1 cup of all purpose flour or whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ teaspoon salt
• 1 cup almond milk or plant-based milk of choice
• 2 tablespoons oil of choice such as melted coconut oil
• 2 tablespoons maple syrup or sugar of choice
• 1 teaspoon pure vanilla extract

INSTRUCTIONS

• In a large bowl, combine the flour, sugar (if using maple syrup- add to wet ingredients), baking powder, baking soda, and salt. Whisk together until combined.
• In a smaller bowl, whisk together plant-based milk, vanilla extract, and oil. Add the wet ingredients to the dry, mixing until combined and smooth.
• Heat a large skillet or electric griddle over medium heat. Add a bit of oil then pour 1/4 cup of batter on the hot skillet and repeat, leaving an inch between pancakes. Cook until the pancakes bubble on the top and edges, about 2 minutes. Flip and cook for another minute or two until golden and set. Top with a combination of nut butters, fruits, and veggies or any toppings of choice. So many possibilities!