Lemon Poppy Seed Pancakes
Ilana Pulda at Whisked takes lemons --a lot of them -- and mixes them with poppy seeds for a delectable taste that is sure to please. Swap out the refined flour for almond meal and the option to use gluten-free flour.
Lemon Blueberry Coconut Pancakes
These pancakes from Heather Powers at KissMyBroccoli are made with oat flour, unsweetened coconut and almond milk. But don't let that fool you. One bite of these are all your cares and worries melt away.
Snooze Pineapple Upside Down Pancakes
Have some fun with your fritters. This recipe by chef Ethan Kostbar, the executive chef at Moderne Barne in Armonk, N.Y. calls for two whole pineapples. Use high-quality ingredients and you can serve up a classic with a lighthearted twist.
Banana S’mores Pancakes
Heather Powers at KissMyBroccoli does it again with a delectable treat that will conjure up childhood camp fires and sticky goodness. Swap out the egg for a flax egg substitute --you won't miss it. The chocolate-infused maple syrup makes up for it in spades.
Pancakes are ubiquitous on the Sunday brunch table, but they're typically not the healthiest way to start your day. Standard pancakes are usually made with refined white flour, fried in oil or butter -- and that's before all the toppings: butters, syrups, sugars and more. Here are some delicious and healthy alternatives to pancakes that don't skimp on taste.