15 Ingredients to Try in Your Next Pancake Recipe ...

Buttermilk pancakes are fine and dandy, but if you really want to add a nice touch to your pancake recipe, add in some spicy cinnamon! It adds a touch of sweet, spice and everything nice! Plus, it gives a lovely little hearty speckle to your cakes that is also great for your heart and your blood sugar levels.

Fall is the perfect time to add in this comfy, slightly sweet, yet oh so hearty root veggie. Add in ¼ cup canned pumpkin per single batch of pancakes. You don’t even have to change your recipe! The lovely orange and beautiful glowing veggie is not only delicious, but also so great for your skin and hair!

If you don’t want to add in pumpkin, try another sweet and hearty veggie like carrots! Carrots are brimming with sweetness, and when they cook, they get super soft and sweet. I love the bright appeal a few chopped and diced carrots add to pancakes. Carrot pancakes are much like carrot cake, only for breakfast! Add in about ¼ cup per batch of pancakes. Carrots are filled with Vitamin A, fiber and are also filled with magnesium and antioxidants that nourish your heart, skin and brain.

I love the simple, humble raisin. They're sweet, a potent and pretty purple color, and just taste so good! I also love them in trailmix, cookies and energy bars and bites. When you add them to your pancake batter, they really soften up and add this sweet and chewy caramel flavor. Add in about 1 tbsp. per batch of pancakes. Raisins are also so nutritious! They are alkaline, rich in antioxidants, and very high in fiber.

If you’re not into raisins, try adding some radiant, red cranberries. They add just that right touch of sweet, tart and chewy that makes a breakfast complete. Just as you would raisins, add about 1 or even 2, tbsp. per single batch of pancakes. Cranberries contain Vitamin C and antioxidants called polyphenols that are great for your heart and your brain.

For a simple, comforting option, just make some classic blueberry pancakes, which should never be underrated. They are sweet, so amazing for you, and add that flavor that you relate to childhood. As an added bonus, blueberries have lots of fiber, are low glycemic and great for your weight, mood and your heart.

Oh yes my ladies, now it’s time to add some hearty feel to your pancakes if you’re not into butter or oil, which I’m not, coconut butter is your answer. When you heat it while making your cakes, it melts so nicely just like butter, and the healthy fats still stay intact. Coconut butter is sweet, and gives your pancakes that same mouth feel as butter. If you don’t use it in your batter, use it to top your pancakes wherever butter is usually used. Coconut butter is rich in protein, has no sugar and is high in fiber. About a tablespoon is the perfect amount per single batch.

If you want chocolate pancakes for those mornings where you really want dessert, try making chocolate brownie pancakes! Just use about ¼ cup cocoa powder in replace for ¼ cup of the flour. Plus, cocoa powder contains no sugar or fat like chocolate and has more antioxidants! Easy, simple and oh so indulgent, these pancakes also make great afternoon desserts!

Almond butter really changes the flavors of your pancakes in a truly amazing way. Think hearty, slightly sweet and so rich and filling. If you don’t tolerate or care for peanut butter, almond butter is your answer! Rich in Vitamin E and fiber, plus healthy fats, magnesium and protein, almond butter is great to use in replacement of another fat used in the recipe.

If you’re not into coconut butter, try adding in some shredded coconut in replacement to about ¼ cup of the flour used. Coconut shreds are great for bulking up your recipe, adding fiber and healthy fats, without adding extra sugar or carbs. Use unsweetened shredded coconut for the healthiest option. It gives your pancakes a slightly sweet and crunchy feel, plus that amazing taste of toasted coconut. Yum!

Flaxseeds are one of my favorite ingredients to add to pancakes. They add fiber, omega 3 fatty acids, and lots of healthy lignans for your heart, digestive tract and your brain. They also add a hearty, nutty and slightly sweet taste that is just perfect for mouth feel and satisfaction. About 1-2 tbsp. is the perfect amount. You can use ground flaxseeds in your regular recipe, which I prefer, or use whole flaxseeds with 2 tbsp. water per tbsp. flaxseeds as an easy replacement for eggs.

Yep, I’m seriously telling you to add a veggie to your pancakes ladies because zucchini is excellent in pancakes! When you cook this type of squash in pancakes, it sweetens up the pancakes and adds incredible moisture. Plus, zucchini is great for you! Blend up about ½ cup chopped with your choice of liquid in the blender before adding it to your batter. It is filled with Vitamin C, fiber and very low in sugar and carbohydrates. It makes your pancakes a fun green color, yet you’ll never believe you’re eating something so tasty!

My mom loves walnuts in just about anything, and diced walnuts are great to put in pancakes, especially with bananas or blueberries. Using walnuts is also a great way to get in additional omega 3 fats, a decent dose of fiber, and tons of antioxidants that prevent inflammation and artery disease. About 1-2 tbsp. diced walnuts is the perfect amount.

Whether you’re an omnivore or even vegan, use your choice of yogurt whether soy, dairy, almond, or coconut based, and use it in place of half your liquid in your pancake recipe. It makes your pancakes moist, slightly sweet and so fluffy! Plus, yogurt contains protein, calcium, and though it does contain probiotics, they won’t outlast the cooking process. I add yogurt mainly for taste, and it makes a great replacement to buttermilk if you’re interested.

Lastly, my last ingredient idea to add to your pancake recipe is whatever your favorite flavor is. Is it chocolate, banana, peanut butter, vanilla, cinnamon, strawberry, espresso, etc.? Add it in! Experiment with your favorite flavors and even combine a few. It’s like a science experiment that your taste buds and belly will benefit from!

I also love protein pancakes where protein powder is added, and love using healthy flours like coconut, almond and quinoa flour in place of gluten flours. Almond milk and stevia are also a must-haves in my pancakes. What about you? What are your favorite flavors to use in pancake recipes?