LOW-CHOLESTEROL PANCAKES
"When my husband and I developed high cholesterol, I found this wonderful way to convert our favorite pancake recipe," says Dorothy Anne Adams of Valier, Montana. "These pancakes are light, tender and slightly sweet."
Provided by Taste of Home
Time 15m
Yield 12 pancakes.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first four ingredients. In another bowl, combine the buttermilk, oil and vanilla; add to dry ingredients. In a large bowl, beat egg whites until soft peaks form; fold into batter. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top of pancakes. Cook until second side is lightly browned.
Nutrition Facts : Calories 210 calories, Fat 10g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 330mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
LOW-CHOLESTEROL WHOLE WHEAT PANCAKES
Low-cholesterol pancake! No butter, no egg, but the texture is still tender on the inside and crispy on the outside.
Provided by Pepsigal
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Grind flax seeds in a blender to yield about 4 tablespoons ground flax seeds. Transfer to a large mixing bowl and stir in milk. Add brown sugar and vanilla extract; set aside.
- Sift whole wheat flour, baking powder, and salt together in a separate bowl. Pour into the milk mixture and mix until just combined. Stir raisins and sunflower seeds into the batter. Adjust batter with a little milk if necessary; it should be slightly thick.
- Preheat a griddle to 350 degrees F (175 degrees C). Grease with cooking spray. Drop 1/4 cup batter onto the hot griddle and cook until bubbles form and the edges are dry, 1 1/2 minutes. Flip and cook until browned on the other side, 1 1/2 minutes more. Repeat with remaining batter.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 33.4 g, Cholesterol 1 mg, Fat 5.4 g, Fiber 4.9 g, Protein 7.3 g, SaturatedFat 0.5 g, Sodium 382.8 mg, Sugar 11.4 g
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 BUCKWHEAT PANCAKES
This recipe has a bit of a convoluted history! It was originally posted by a poster who left, and then was put up for "adoption." Since I'd made it before and loved it, I took it on as my own! I did change a few things when I made it; I had some apples to use up, so I cored nd sliced them and when I poured the batter on the griddle, I arranged the apple slices decoratively on top. That way, when I flipped the pancake, the slices got cooked into the pancake. It was yummy and added even more fiber and vitamins! Anyway, here's the original poster's description: Healthy pancakes to get you going in the morning. They aren't very sweet, so add some sugar or honey if you like your pancakes sweet. I like to eat these topped with plain yogurt and a bit of syrup. Freezes well.
Provided by spatchcock
Categories Breakfast
Time 15m
Yield 6 large pancakes
Number Of Ingredients 8
Steps:
- Mix together dry ingredients.
- Add liquids and combine, mixing as little as possible.
- Do not overmix.
- Fry in hot nonstick frying pan, turning once.
HEALTHY LOW-FAT WHOLE WHEAT BUTTERMILK PANCAKES
These great pancakes are so healthy for you! They are so delicious and, in my opinion, if i were to be fed these i would not be able to tell that they are enything other then your regular classic buttermilk pancakes. Enjoy warm with fresh fruit and plenty of syrup to sweeten ;)
Provided by I Cant Believe Its
Categories Breakfast
Time 45m
Yield 20 pancakes, 10 serving(s)
Number Of Ingredients 12
Steps:
- Combine the 2 milks and the 2 1/2 tablespoons lemon juice and let sit for about 10 minutes.
- Sift together the flour, bran, baking powder, baking soda, cinnamon, orange zest, and sugar into a large bowl.
- In a separate bowl, whisk together the eggs, milk and lemon juice, and additional 1 tablespoon lemon juice.
- Pour the wet ingredients into the dry ingredients and whisk together until there are no more lumps.
- Spray a preheated (to proper pancake temperature) griddle with Pam.
- Cook pancakes on griddle.
Nutrition Facts : Calories 140.4, Fat 2.2, SaturatedFat 0.7, Cholesterol 44.6, Sodium 208.3, Carbohydrate 25.9, Fiber 3.9, Sugar 3.5, Protein 7.6
LOW FAT WHOLE WHEAT BANANA PANCAKES
These low fat whole wheat banana pancakes are low in calories and fat, but not in taste. If you like, you can add blueberries (I recommend wild blueberries, you can buy them frozen and put them directly into the batter frozen). I haven't tried the pancakes with both blueberries and the cocoa powder, so you may want to remove the cocoa powder from the recipe below if you add blueberries. (New addition: I tried them with double the cocoa and using frozen raspberries and they were even better. I broke the frozen raspberries up into smaller pieces after adding them to the batter.) I've actually never used sugar in this recipe--I've always used Splenda. If you prefer thicker pancakes, you can lessen or eliminate the water in the recipe completely. My kids (5 and 2) like to help with this recipe. I have them each mash one of the bananas, and then pour half of the wet ingredients into each of their bowls to mix. Then, when they're added to the dry ingredients, they each get a turn to mix them into the dry ingredients. Also note: I really like vanilla; if you don't, reduce it to 1/2 tsp. FYI--My wife and I lost 45 lbs each recently, and this is one of the recipes I made regularly during our diet.
Provided by ZJDad
Categories Breakfast
Time 20m
Yield 10-15 pancakes, 5 serving(s)
Number Of Ingredients 12
Steps:
- Combine the sugar, baking powder, cinnamon, cocoa, and salt, sift in the flour (to remove some of the larger pieces particularly in whole wheat flour), and mix.
- Mash the bananas.
- Add the water, skim milk, vanilla, and egg to the mashed bananas and mix.
- Combine the wet and dry ingredients and stir.
- Heat the griddle to medium/medium-high, and spray with non-stick cooking spray.
- Pour the batter into the griddle. Flip when bubbles appear. Cook until golden brown on both sides.
Nutrition Facts : Calories 169.5, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.5, Sodium 205.5, Carbohydrate 36.3, Fiber 3.9, Sugar 11.2, Protein 6
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