Low Calorie Pancakes
Enjoy these low calorie pancakes for a comforting breakfast that doesn't compromise your diet! Easy to make and delicious—try them today!
Ingredients
Dry Ingredients
- 1 cup whole wheat flour Finely milled variety recommended for best results.
- 1 tablespoon baking powder Ensure it is fresh for maximum fluffiness.
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup almond milk (or any low-calorie milk) Can substitute with oat or skim milk.
- 1 tablespoon honey or maple syrup Adjust quantity if counting calories.
- 1 teaspoon vanilla extract
Cooking
- as needed spray cooking spray or oil For greasing the skillet.
Instructions
Preparation
- In a bowl, combine the whole wheat flour, baking powder, and salt until well-blended.
- In another bowl, whisk together the almond milk, honey (or maple syrup), and vanilla extract until smooth.
- Gently pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Cooking
- Preheat a non-stick skillet over medium heat and lightly grease it with cooking spray or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
Serving
- Serve the pancakes warm with your favorite toppings like fresh fruit, yogurt, or a drizzle of honey.
Notes
These pancakes can be stored in the fridge for up to 3 days. Reheat in a skillet or microwave. Variations include adding berries, chocolate chips, or savory ingredients.