Low Fat Pancakes Recipes
HEALTHIER GOOD OLD FASHIONED PANCAKES
I loved this pancake recipe. Way better than a mix at the store but I wanted to cut a little of the fat. I make them with less butter, egg whites instead of a whole egg, and nonfat milk. They are so fluffy and tasty plus I feel great about giving them to my family.
Provided by MakeItHealthy
Categories Breakfast and Brunch Pancake Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Sift flour, baking powder, salt, and sugar together in a large bowl. Make a well in the center and pour in milk, egg whites, and melted butter; mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Using approximately 1/4 cup for each pancake, pour or scoop batter onto griddle. Brown on both sides and serve hot.
Nutrition Facts : Calories 134.9 calories, Carbohydrate 22 g, Cholesterol 8.4 mg, Fat 3.1 g, Fiber 0.6 g, Protein 4.7 g, SaturatedFat 1.9 g, Sodium 554.9 mg, Sugar 3.6 g
THE ULTIMATE HEALTHY BUTTERMILK PANCAKES
These light & fluffy pancakes are the best I've ever had! They have a slight tang from the iconic buttermilk and lots of rich butter flavor. Serve them warm with real maple syrup, a bit of butter, fresh fruit, or anything your heart desires!
Provided by Amy's Healthy Baking
Yield 16 silver dollar sized pancakes
Number Of Ingredients 10
Steps:
- Whisk together the flour, baking soda, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Whisk in the buttermilk and maple syrup. Stir in the yogurt until no large lumps remain. Add in the flour mixture, and stir until just incorporated.
- Lightly coat a large pan or griddle with nonstick cooking spray, and preheat over low heat.
- Using 2 tablespoons of batter for each pancake, dollop onto the hot pan, and spread into a circular shape if desired. Let the pancakes cook for 2-3 minutes, or until a slight skin starts to form around the edges and the bottom is light golden brown. Slide a spatula underneath, and flip. Continue to cook for another 1-2 minutes or until light golden brown on both sides. Serve hot.
100% WHOLE WHEAT LOW FAT PANCAKES
I created these one day for my kiddies when I couldn't find a recipe that fit my bill. They turned out great! Note: If you like fluffy pancakes stir wet ingredients into dry with a wooden spoon leaving some lumps (more lumps=bigger cakes), alternately if you like thin pancakes, like me, use your blender to mix all the ingredients at once and blend until smooth UPDATE: SEPT '07: For those who don't like really thick pancakes try reducing flour by 1/2cup and replacing it with milk, this will give a runnier batter and should give a thinner pancake :)THANKS FOR THE COMMENTS EVERYONE!!! (GOOD AND BAD, WE ALL LEARN FROM CRITISISM TOO ;) )
Provided by LuckyMomof3
Categories Breakfast
Time 20m
Yield 12 medium cakes
Number Of Ingredients 9
Steps:
- Depending on your preference (see description above) blend/mix all ingredients except fruit.
- Heat pan on medium till drop of water "dances" in pan.
- Pour batter into pan to desired size of pancake, if using fruit add small handfuls to individual cakes after pouring into pan (I've done both adding to batter and adding to individual cakes and this works best for me, fruit tends to sink to bottom of bowl but both ways are acceptable).
- When bubbles appear on surface and begin to "sink" flip and cook on other side until brown.
- Note: if you are using a good non-stick pan it is not necessary to use oil in the pan!
- Repeat with remaining batter until all gone.
- Serve with favorite topping i.e., fruit, syrup, jam etc.
LOW FAT PANCAKES
This a low fat pancake recipe with a little bit of a healthy kick to it. This recipe is for quite a large batch, so half it if you are not cooking for a large group. I make this in a large batch and freeze it for an easy and quick breakfast. The flavoured yogurt that I use is Yoplait Delicieux, Strawberry with Chocolate Flakes (yummm!).
Provided by RavJJ
Categories Breakfast
Time 35m
Yield 30 serving(s)
Number Of Ingredients 13
Steps:
- Sift dry ingredients into medium bowl.
- Mix together wet ingredients and add to dry ingredients.
- Stir only until dry ingredients have disappeared.
- Do not over mix.
- If you find the mix is too liquid, add more flour.
- Cook on a hot griddle, flipping as needed.
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- When the pancakes start to bubble around the edges (about 2 minutes), flip and cook for about 2 more minutes.
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HEALTHY WHOLE WHEAT BANANA PANCAKES | GIMME DELICIOUS
From gimmedelicious.com
5/5 (12)Total Time 30 minsCategory BreakfastCalories 98 per serving
- In a small bowl, mash the bananas until they are nice and lumpy, set aside. In a medium bowl, Whisk flour, baking powder and salt. In a small bowl, whisk the milk, egg and vanilla extract. Add milk mixture to dry ingredients and stir well. Fold in bananas.
- Scoop ¼ cup of batter per pancake on to a heated griddle coated with cooking spray, or oil. Allow the pancakes to cook for 2-3 minutes on each side, flipping only once. Turn pancakes when bubbles appear and the edges are golden.
LOW-CALORIE PANCAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
Estimated Reading Time 3 mins
- Vegan banana pancakes. One of our most popular vegan breakfast recipes, these dairy- and egg-free pancakes are made naturally sweet by adding banana to the batter.
- Healthy bunny pancakes. Children will love these bunny-shaped pancakes. Wholemeal flour makes this breakfast a filling and nutritious one, and they’re sweetened only with fresh banana and a few optional raisins for bunny paws.
- Coconut & banana pancakes. Go totally tropical with these colourful coconut & banana pancakes, served with passion fruit on the side. This recipe calls for coconut milk instead of the regular kind, and most of the sweetness comes from fresh fruit.
- Banana pancakes with blueberry compote. Another filling pancake recipe that makes the most of wholemeal flour, these banana & cinnamon pancakes swap syrup for a quick homemade blueberry compote and fresh mint.
- Healthy pumpkin pancakes. Hidden veg in a pancake? Who’d have thought it! These healthy pumpkin pancakes use mashed pumpkin (or butternut squash) for natural sweetness, and if you use a really good non-stick pan, you won’t need any butter to fry them in.
- Sweet potato pancakes with orange and grapefruit. Mashed sweet potato (grated and cooked in the microwave, if you’re short on time) adds both colour and natural sweetness to this sweet potato pancakes recipe.
- Blueberry & lemon pancakes. Surprisingly, this blueberry & lemon stack comes in at only 69 calories per pancake. They’re made sweet by adding blueberries and lemon zest to the batter – so when you cut into them, you’ll get a burst of berry goodness.
- Eggless pancakes. Taking eggs out of the mix inevitably makes this recipe lower in calories. We used Orgran No Egg for these eggless pancakes (available from large supermarkets and health food shops) and have sweetened them with agave syrup and fresh orange segments.
- Dairy-free pancakes. Cook a stack of super-light dairy-free pancakes for breakfast, made using hemp or coconut milk instead of the regular kind. You only need three ingredients for this recipe (plus a little oil for frying), but remember to rest the batter for 20 minutes before using.
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- Banana Protein Pancakes. Serves: 5. Nutrition: 260 calories, 3.8 g fat, 0.9 g sat fat, 215 mg sodium, 40.3 g carbs, 5.3 g fiber, 6.2 g sugar, 14.7 g protein (calculated before toppings)
- Apple-Cinnamon Protein Pancakes. Serves: 5 (2 pancakes each) Nutrition: 207 calories, 5.4 g fat, 2.6 g sat fat, 127 mg sodium, 34.6 g carbs, 6.3 g fiber, 4.6 g sugar, 8.8 g protein (calculated with unsweetened almond milk and before toppings)
- Chocolate-Banana Oatmeal Pancakes. Serves: 4-5. Nutrition: (per 2 pancakes) 175 calories, 5.8 g fat, 1.9 g sat fat, 83 mg sodium, 23.2 g carbs, 3.8 g fiber, 8 g sugar, 10.5 g protein (calculated without toppings)
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- Coconut Flour Pancakes. If you want a pancake that’s light and fluffy, try these simple coconut flour pancakes. Even the kids will enjoy them! Coconut Flour Pancakes (Keto, Low-Carb)
- Buttermilk Low Carb Pancakes. Here’s an easy way to get buttermilk pancakes that are keto friendly. They taste so good, your family may not notice the missing carbs and gluten.
- Almond Flour Pancakes. If you want an easy paleo pancake recipe, these almond flour bases ones are sure to please. They have a slightly nutty flavor too.
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- Peanut Butter Low Carb Pancakes. Peanut lovers are sure to enjoy this easy peanut flour recipe. It’s a nice change of taste. Gluten Free Peanut Butter Pancakes.
- Keto Pumpkin Pancakes. You definitely want to serve up these pumpkin pancakes in the fall. It’s a delicious way to enjoy the seasonal flavor for breakfast.
- Zucchini Pancakes. If you haven’t given up gluten, Carbquik is a great substitute for regular flour. But this recipe also has the option for a gluten-free version made with almond flour and coconut flour.
- Cream Cheese Keto Pancakes. Most flourless cream cheese pancakes are quite flat, but this version makes a couple changes to make them fluffier. Cream Cheese Pancakes.
- Low Carb Lemon Ricotta Pancakes. For a filling breakfast, try these lemon flavored ricotta pancakes. They are light and fluffing and very satisfying! Lemon Ricotta Pancakes.
- Paleo Pancakes. These paleo pancakes have options for both low-carb and dairy-free. With the same fluffy texture as regular pancakes, you may not notice the difference!
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- Keto Pancakes. What's great about this recipe is that it is very easy to make. You're going to use ingredients that aren't necessarily typical of pancakes, but once you round up the almond flour, coconut flour, and collagen peptides, everything else you'll need you can easily find in your kitchen.
- Plant-Based Whole Grain Pancakes with Cashew Butter. This whole grain version of pancakes is fortified with a few ingredients that are perfect sources of nutrients when you're following a plant-based diet.
- Whole30 Banana Bread Pancakes. Feed these Whole30 banana bread pancakes to friends or family without telling them the ingredients and they'll never guess that they're gluten- and dairy-free.
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