This Low Calorie Pancake Recipe is the perfect start to your day! These delicious pancakes will become your new favorite breakfast!
Check out my Tiramisu Overnight Oats and my Low Calorie Protein Pancakes for more amazing breakfast recipes!
This low calorie pancake recipe is just as delicious as regular pancakes, but with less calories. It's a great way to start your Saturday mornings!
You can make the perfect pancakes without extra calories! Add your favorite toppings like peanut butter or chocolate chips for a rich flavor.
Why You'll Love This Recipe
- This simple recipe is made with whole wheat flour and unsweetened almond milk, while traditional pancakes are typically made with regular flour.
- You have the option to add a touch of sweetness with honey or pure maple syrup, allowing you to control the amount of added sugars.
- Using a ¼ cup of batter per pancake helps with portion control, giving you the perfect serving size for these low-calorie pancakes!
Ingredients You'll Need
- Whole Wheat Flour: Contributes to the pancakes' hearty texture.
- Baking Powder: A leavening agent that helps the pancakes rise.
- Salt: Enhances the flavor of the pancakes and balances the sweetness.
- Egg: Acts as a binding agent and adds structure to the pancakes.
- Unsweetened Almond Milk: Adds moisture to the batter and a subtle nutty flavor. You can also use soy milk.
- Honey or Maple Syrup (optional): These natural sweeteners provide a hint of sweetness to the pancakes. Monk fruit sweetener also works!
- Cooking Spray: A minimal amount of cooking spray is used to prevent the pancakes from sticking to the pan.
Step-By-Step Instructions
Step 1: In a large mixing bowl, whisk together the whole wheat flour, baking powder, and salt.
Step 2: In a separate bowl, beat the egg lightly and then add the almond milk and honey/maple syrup (if using). Mix well until the wet ingredients are combined.
Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined. It's okay if there are a few lumps in the batter; overmixing can make the pancakes tough.
Step 4: Preheat a non-stick frying pan or griddle over medium heat. Lightly grease the pan with non-stick cooking spray.
Step 5: Pour about ¼ cup of pancake batter onto the pan for each pancake. Cook until bubbles start to form on the surface (about 2-3 minutes).
Step 6: Carefully flip the pancakes and cook for another 1-2 minutes, or until they are cooked through and lightly golden brown on both sides.
Step 7: Repeat the process with the remaining batter.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- Make sure your non-stick pan or griddle is properly preheated before adding the pancake batter.
- Medium heat is ideal. Too high a heat can cause the pancakes to brown too quickly on the outside while remaining uncooked inside.
- Don't be discouraged if the first pancake doesn't turn out to be the perfect pancake.
Variations
- Protein: Replace the egg with a quarter cup of plain Greek yogurt. Cottage cheese is also a good option for low calorie protein pancakes.
- Oat Flour: Use oat flour instead of whole wheat flour. Oat flour is naturally gluten free for a gluten-free version.
- Egg Whites: Use only egg whites instead of a whole egg.
- Applesauce: Replace the egg with a quarter cup of unsweetened applesauce. This reduces calories while adding natural sweetness.
- Fresh Fruit: Top your pancakes with ripe bananas or fresh berries for sweeter pancakes.
Storing & Freezing
Storing: Let the pancakes cool to room temperature. stack the pancakes with a piece of parchment paper or wax paper between each pancake to prevent them from sticking together. Place the stack of pancakes in an airtight container or resealable plastic bag. Store in the refrigerator for up to 2-3 days.
Freezing: Allow the cooked pancakes to cool completely at room temperature. Stack the pancakes with parchment paper or wax paper between each pancake, just like for storing. Place the stack of pancakes on a baking sheet and put it in the freezer. Once the pancakes are partially frozen (after about 1-2 hours), transfer them to a resealable plastic bag or an airtight container. They can be stored in the freezer for up to 2-3 months.
Recipe FAQ's
Absolutely! While the recipe calls for whole wheat flour, you can experiment with other flours like oat flour, almond flour, or even a gluten free blend.
Yes, you can try egg substitutes like unsweetened applesauce, mashed banana or yogurt.
Absolutely, you can adjust the amount of sweetener, or omit it entirely, if you prefer less sweetness. The toppings you choose can also add natural sweetness.
More Low Calorie Recipes You'll Love
Low Calorie Pancake Recipe
Ingredients
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 large egg
- 1 cup unsweetened almond milk
- 1 tablespoon honey or maple syrup optional, for added sweetness
- Non-stick cooking spray
Instructions
- In a large mixing bowl, whisk together the whole wheat flour, baking powder, and salt.
- In a separate bowl, beat the egg lightly and then add the almond milk and honey/maple syrup (if using). Mix well until the wet ingredients are combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. It's okay if there are a few lumps in the batter; overmixing can make the pancakes tough.
- Preheat a non-stick frying pan or griddle over medium heat. Lightly grease the pan with non-stick cooking spray.
- Pour about ¼ cup of pancake batter onto the pan for each pancake. Cook until bubbles start to form on the surface (about 2-3 minutes).
- Carefully flip the pancakes and cook for another 1-2 minutes, or until they are cooked through and lightly golden brown on both sides.
- Repeat the process with the remaining batter.
Notes
- Make sure your non-stick pan or griddle is properly preheated before adding the pancake batter.
- Medium heat is ideal. Too high a heat can cause the pancakes to brown too quickly on the outside while remaining uncooked inside.
- Don't be discouraged if the first pancake doesn't turn out to be the perfect pancake.
- Storing: Let the pancakes cool to room temperature. stack the pancakes with a piece of parchment paper or wax paper between each pancake to prevent them from sticking together. Place the stack of pancakes in an airtight container or resealable plastic bag. Store in the refrigerator for up to 2-3 days.
- Freezing: Allow the cooked pancakes to cool completely at room temperature. Stack the pancakes with parchment paper or wax paper between each pancake, just like for storing. Place the stack of pancakes on a baking sheet and put it in the freezer. Once the pancakes are partially frozen (after about 1-2 hours), transfer them to a resealable plastic bag or an airtight container. They can be stored in the freezer for up to 2-3 months.
Nutrition
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