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Twisted Pancakes

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Twisted Pancakes

4.5 from 2 votes
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Course: Breakfast
Cuisine: American
Keyword: pancakes, vegetarian
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 316kcal


  • 1/2 cup flour, whole wheat
  • 2 teaspoon baking powder
  • 2 large egg
  • 1/2 tablespoon honey
  • 1 cup ricotta cheese, part skim milk
  • 1/2 cup milk


  • 2 cup yogurt, plain
  • 1 medium carrot
  • 2 cup raspberries


  • Spray a griddle or large skillet with cooking spray and heat over medium-high.
  • In medium bowl, mix flour and baking powder.
  • In a separate, smaller bowl, whisk together eggs, honey, cheese and milk.
  • Add the wet ingredients to the dry and stir just until combined.
  • Pour batter onto hot griddle by 1/4 cup-fulls. Cook for 2-3 minutes, then flip and cook for 1-2 minutes longer until golden brown and cooked through.
  • While pancakes cook, shred carrot.
  • Serve pancakes warm, topped with yogurt, shredded carrots, and raspberries. Drizzle with additional honey if desired.
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Calories: 316kcal | Carbohydrates: 37g | Protein: 21g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 122mg | Sodium: 209mg | Fiber: 6g | Sugar: 16g

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