There’s more to pancakes than just flour, milk, eggs, and your topping of choice. America’s love for a short stack inspired the International House of Pancakes to dedicate a holiday to celebrating the breakfast treat each winter. Since 2006, IHOP has been serving up free pancakes at more than 1,000 locations nationwide. And this year, on Tuesday, March 8, the restaurant chain will mark it's 10-year anniversary from 7 a.m. to 7 p.m.

While calling attention to one of America’s most beloved breakfast dishes, the restaurant chain has raised nearly $20 million from guest donations. For its 10th year, the pancake house aims to raise $3.5 million for the Children’s Miracle Network Hospitals and other local charities — an ambitious yet attainable goal considering there were enough free pancakes served last year to stack 19 miles high.

Check out some of our favorite healthy and creative recipes to whip up a batch of pancakes on your own time.

6 Slimming Short Stack Recipes

Flourless Apple Pie

Flourless Apple Pie
This pancake recipe requires no flour and is instead replaced with ground oats to improve health profile. Photo courtesy of Jessica in the Kitchen

Grind 1 1/4 cups of oat in a food processor and mix together in a large bowl with 1 teaspoon (tsp.) of baking powder, 1/2 tsp. of baking soda, and 1/2 teaspoon of salt. In the same mixing bowl, add 1 large egg, 1 tablespoon (tbsp.) of raw honey, 2 tbsp. of Greek yogurt, 1 cup of almond milk, and 1 tsp. of cinnamon.

Heat a griddle pan over medium heat and spray with cooking spray. Chop up one apple into small slices. Pour 1/4 cup of batter onto the hot pan and wait until bubbles form before adding a few slices of apple. Cook for 2 minutes and then flip pancake over for another 3 minutes. Serve with drizzled honey and caramelized apples on top.

Chocolate Banana Oatmeal

Chocolate Banana Oatmeal Pancakes
Blending together bananas with chocolate protein powder and cocoa creates a healthier and leaner pancake. Photo courtesy of Inside Bru Crew Life

Using a blender or food processor, combine 4 eggs, 2 ripe bananas, 1/2 cup of rolled oats, 1 scoop of chocolate protein powder, 2 tbsp. of cocoa powder, and 1 tsp. of cinnamon. Pulse for a few seconds or until smooth.

Heat a large skillet pan over medium and spray with cooking spray. Drop 1/4 cup of batter onto the pan and cook until bubbles appear. Flip onto other side for about a minute. Top with caramelized or freshly chopped bananas and strawberries.

Blueberry Almond

Blueberry Almond Pancakes
Blueberry Almond Pancakes. Photo courtesy of Sweet Peas & Saffron

In a small bowl, combine 1 cup of all-purpose flour with 1/2 tsp. of baking powder, 1/2 tsp. of baking soda, 2 tbsp. of ground almonds, 2 tbsp. of granulated sugar, and 1 tsp. of lemon zest. In a large bowl, whisk together 3/4 cup of Greek yogurt, 6 tbsp. of almond milk, 1 egg, and 1/2 tsp. of almond extract. Combine wet and dry ingredients, and fold in 1/4 cup of slivered almonds and 1 cup of fresh blueberries.

Heat a griddle pan over medium heat and spray with cooking spray. Drop 1/4 cup of batter onto pan and cook for 2 minutes. Wait until bubbles appear, flip over, and cook for 1 additional minute.

Zucchini Greek Yogurt

Zucchini Greek Yogurt Pancakes
Zucchini may be an unexpected ingredient for pancakes, but it blends smoothly in and sneaks in a vegetable serving. Photo courtesy of Running With Spoons

Using a blender, add (in order) 1/4 cup of plain Greek yogurt, 1/2 cup of rolled oats, 1/2 tsp. of baking powder, 1 large egg, 1/2 tbsp. of brown sugar, 2 tbsp. of almond milk, and 1/2 tsp. of vanilla extract. Blend until batter is smooth and frothy. Shred 1/3 cup of zucchini, fold into the batter, and allow to sit for a few minutes.

Heat a large griddle pan over medium heat and coat with cooking spray. Pour batter from blender spout into desirable pancake size and cook for 3 minutes until bubbles form on the surface. Flip over and cook for an additional 2 minutes. Top with yogurt, cottage cheese, or chopped fruit.

Strawberry Quinoa

Strawberry Quinoa Pancakes
Quinoa substitute provides a texture along with an extra boost of protein. Photo courtesy of Recipe Runner

In a small saucepan, bring 2 cups of water and 1/2 tsp. of salt to a boil. Lower heat and add 1 cup of rinsed quinoa. Cook for 20 minutes or until all water is absorbed. In a large mixing bowl, whisk together 1/2 cup of whole wheat flour and 1/2 cup of all-purpose flour together with 1 tbsp. and 1/2 tsp. of baking powder, 3/4 tsp. of cinnamon, and a pinch of salt.

In a measuring cup, whisk together 1 cup of skim milk, 2 egg whites, 1/2 tsp. of vanilla extract, and 1/2 tsp. of almond extract. Mix together wet mixture with dry mixture and stir in cooled quinoa with 1/2 cup of diced strawberries.

Cover and refrigerate batter for 30 to 60 minutes. Heat griddle pan over medium, spray with cooking spray, and add 1/4 cup of rested batter onto pan. After bubbles form, flip over for 2 minutes on each side.

For strawberry sauce, combine 1 pound of diced strawberries, 1 tsp. vanilla extract, and 2 tbsp. of maple syrup together in a saucepan, and bring the mixture to a boil. Reduce heat to medium and let simmer for 8 to 10 minutes, then drizzle on top of the pancakes.

Whole Wheat Peanut Butter Chocolate Chip

Peanut Butter Chocolate Chip
A creamy peanut butter rendition of the traditional pancake incorporates healthy and delicious onto one plate. Photo courtesy of Gimme Some Oven

In a large mixing bowl, whisk together 1-1/2 cups of whole wheat flour with 2 tsp. of baking powder, and 1 tsp. of salt. In a separate bowl, whisk together 1 egg, 1-2/3-cup of almond milk, 1/4 cup of peanut butter, 1 tbsp. of peanut butter, and 1 tsp. of vanilla extract. Mix ingredients in two bowls together until combined.

Heat a large griddle pan over medium heat and lightly spray the pan with cooking spray. Scoop 1/4 cup of batter into the pan, sprinkle 1 tsp. of chocolate chips on top and cook until pancakes start to bubble (1 to 2 minutes each side). Top with melted peanut butter, more chocolate chips, or some fruit for extra flavor.