Low Fat Pancakes Food

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LOW FAT PANCAKES



Low Fat Pancakes image

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

1 1/2 cups sifted flour
1 cup whole wheat flour
1/4 cup quick-cooking oats
2 tablespoons Splenda sugar substitute or 2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
4 teaspoons baking powder
1 egg, slightly beaten
1 egg white
4 tablespoons applesauce
3 cups low-fat buttermilk or 3 cups milk
1/4-1/2 cup of flavoured low-fat plain yogurt
1 orange, zest of

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.

HEALTHY PANCAKES



Healthy pancakes image

These easy healthy pancakes get their fluffy texture from whipped egg whites. Stack them high with fresh berries and a spoonful of low-fat yogurt

Provided by Lulu Grimes

Categories     Breakfast, Brunch

Time 45m

Yield Makes 10-12

Number Of Ingredients 5

50g self-raising flour
50g wholemeal or wholegrain flour
2 small eggs, separated
150ml skimmed milk
berries and low-fat yogurt or fromage frais to serve

Steps:

  • Sift the flours into a bowl or wide jug and tip any bits in the sieve back into the bowl. Add the egg yolks and a splash of milk then stir to a thick paste. Add the remaining milk a little at a time so you don't make lumps in the batter.
  • Whisk the egg whites until they stand up in stiff peaks, then fold them carefully into the batter - try not to squash out all the air.
  • Heat a non-stick pan over a medium heat and pour in enough batter to make a pancake about 10 cm across. Cook for just under a minute until bubbles begin to pop on the surface and the edges are looking a little dry. Carefully turn the pancake over. If it is a bit wet on top, it may squirt out a little batter as you do so. In that case, leave it on the other side a little longer. Keep warm while you make the remaining pancakes. Serve with your favourite healthy toppings.

Nutrition Facts : Calories 53 calories, Fat 1 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 0.8 grams sugar, Fiber 0.4 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

KETO DIET LOW CARB PANCAKES



Keto Diet Low Carb Pancakes image

Delicious, easy, and quick keto pancakes. Serve with syrup and customize with your choice of toppings, like pecans, whipped cream, or blueberry jam. If you are strictly Keto, leave out the sugar.

Provided by Arabenigma

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 1

Number Of Ingredients 5

2 ounces cream cheese, softened
2 eggs
1 teaspoon white sugar
½ teaspoon ground cinnamon
cooking spray

Steps:

  • Combine cream cheese, eggs, sugar, and cinnamon in a blender; blend until smooth. Let rest 2 minutes or lightly tap on counter to remove bubbles.
  • Heat a skillet over medium heat and grease with cooking spray. Pour 1/4 of the batter into the skillet; cook until bubbles start to form, about 2 minutes. Flip and cook until cooked through, about 1 minute. Transfer to a clean plate. Repeat with remaining batter.

Nutrition Facts : Calories 362.2 calories, Carbohydrate 7.4 g, Cholesterol 434.4 mg, Fat 30 g, Fiber 0.6 g, Protein 16.9 g, SaturatedFat 15.6 g, Sodium 307.9 mg, Sugar 5.1 g

EASY LOW-FAT VEGAN PANCAKES



Easy Low-Fat Vegan Pancakes image

An easy and low-fat vegan pancake recipe. Add-ins like blueberries or dairy-free chocolate chips work well, and these freeze well also.

Provided by a.v.venegassteele

Categories     Breakfast

Time 25m

Yield 6-10 pancakes, 2-3 serving(s)

Number Of Ingredients 7

1 cup flour
1 tablespoon sugar
2 teaspoons baking powder
1 dash salt
1 dash cinnamon
1 cup soymilk
2 tablespoons applesauce

Steps:

  • Combine the 5 dry ingredients (flour, sugar, baking powder, salt, cinnamon) in a bowl.
  • Add the soy milk and applesauce to your mixture.
  • Mix until smooth - do not overmix.
  • Let the batter sit breifly while heating pan over medium heat.
  • Spoon one pancakes' worth of the mixture into the pan.
  • Flip when you see bubbles in the middle of the pancake, or if the edges are looking stiffened.
  • Repeat until the batter is gone.

Nutrition Facts : Calories 331.6, Fat 2.8, SaturatedFat 0.3, Sodium 508.2, Carbohydrate 65.8, Fiber 2.6, Sugar 11.3, Protein 10.5

LOW FAT WHOLE WHEAT BANANA PANCAKES



Low Fat Whole Wheat Banana Pancakes image

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

3/4 cup whole wheat flour
1/4 cup unbleached all-purpose flour
2 tablespoons sugar or 2 tablespoons Splenda sugar substitute
1/8 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
1/2 cup water
1/2 cup skim milk
2 ripe bananas
2 egg whites or 1 egg substitute

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

LOW-FAT BUTTERMILK PANCAKES



Low-Fat Buttermilk Pancakes image

These are from Susan Powter, but don't let the low-fat make you think these are not really tasty. I put all ingredients in a food processor, give it a good mixing, then fry in a hot skillet coated with cooking spray. I don't know why, but the first pancakes poured in the skillet always seem to be "sacrificial" (our dachsies love them). Keep the faith -- subsequent batches will be just fine. I often have a hungry pack of teens at my home on a Saturday morning -- doubling this recipe works great. Leftovers refrigerate well in a zip top bag for a quick reheat in the microwave. These also are delicious as pigs in blankets -- wrapped around cooked turkey sausage links. Cooking time noted is per batch of pancakes. Number of batches varies depending upon the size you make your pancakes.

Provided by Just Nora

Categories     Breakfast

Time 13m

Yield 2 cups of batter (about), 4-6 serving(s)

Number Of Ingredients 12

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup low-fat buttermilk
2 tablespoons fat-free mayonnaise
3 egg whites
1/4 cup skim milk
cooking spray
maple syrup
margarine (optional)

Steps:

  • Place all ingredients in a food processor work bowl and mix well.
  • Pour pancake batter to form pancakes in hot skillet coated with cooking spray. (On our electric stove, we set it to medium heat -- around 5 or 6) Brown lightly on both sides.
  • Serve topped with butter spray or margarine, if desired, and maple syrup.

100% WHOLE WHEAT LOW FAT PANCAKES



100% Whole Wheat Low Fat Pancakes image

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

2 cups whole wheat flour
2 cups low-fat milk (ie 1%, skim)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon sugar
2 teaspoons vanilla
1 large egg
1 tablespoon canola oil
1 -2 cup fruit (i.e., sliced bananas, strawberries, blueberries...your choice) (optional)

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.

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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.
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