I know eating pizza for breakfast is not totally weird. I’ve definitely done it multiple times in my life, however, I’ve come to enjoy sweeter things in the morning. This pizza pancake recipe is the perfect combination between pizza a sweets!
There are so many ways you can make this recipe, from the actual pancake to the yummy toppings! I made my own pancake batter this time around, but you can totally use your favorite mix to save time!
I think pancakes might be a one of my favorite breakfast foods. They are so versatile, and I know kids will beg you to make this before school! This recipe would also make a spectacular dessert, afternoon snack, or even dinner, and that is why I love pancakes!
How can I make my pancakes more nutritious?
I tend to make my pancakes out of oat flour, which has more fiber and antioxidants compared to regular flour. Oats are also lower in calories and, in my opinion, more filling.
I also add either one scoop of protein powder or collagen powder. In this recipe I used Primal Kitchen’s Vanilla Collagen Powder. I love adding collagen to my baking or smoothies because it is so good for your body! It is the most abundant protein in your body and it supports, hair, skin, and nail growth!
For the “sauce”, I used some plain Greek yogurt to amp up the protein and add some healthy fats.
Finally I topped with some fresh fruit, and we all know that fruit is full of fiber and good nutrients!
My favorite pizza pancake toppings:
- Berries
- Honey
- Peanut butter
- Cinnamon
- Chocolate chips
- Bananas
Sweet Pizza Pancake
Ingredients
- ½ cup almond milk add 1 tbsp if batter is too dry.
- 1 tbsp peanut butter or almond butter
- 1 tsp maple syrup
- ½ cup oat flour
- ½ tsp baking powder
- 1 scoop Primal Kitchen vanilla collagen powder
- ¼ tsp salt
Toppings
- 1 tbsp Greek yogurt
- Strawberries
- Blueberries
- Raspberries
- Honey
- Peanut butter
- Cinnamon
Instructions
- In a large mixing bowl whisk together the peanut butter and almond milk.
- Then add the oat flour, salt, baking powder, and collagen powder. Fold the dry ingredients into the wet until everything is well combined.
- Heat up a nonstick skillet on medium heat, and spritz the pan with some avocado oil or coconut oil.
- Use a 1/3 cup measuring cup to scoop the pancake batter onto the skillet.
- Cook each side of the pancake until they are golden brown. This took me about 2-3 minutes per side.
- Once the pancakes are done, top with a layer of plain Greek yogurt (vegan if necessary). Then add your favorite toppings. I added strawberries, blueberries, raspberries, and honey.
