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.
HEALTHY PANCAKES
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
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
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
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
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
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
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
LOW-FAT BUTTERMILK PANCAKES
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
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
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.
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LOW-CALORIE PANCAKE RECIPES - BBC GOOD FOOD
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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.
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- 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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