Low Calorie Pancakes
These ultra-thick and fluffy Low Calorie Pancakes are made with wholesome ingredients and under 150 calories per serving, perfect for a healthy breakfast!
Equipment
- Mixing Bowls
- Whisk
- Non-stick Skillet or Griddle
- Measuring Cups
Ingredients
Main Ingredients
- 1 cup white whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon granulated sweetener (e.g., allulose) optional
- 2 medium bananas mashed
- 1/2 cup egg whites about 4 egg whites
- 1 teaspoon vanilla extract
- 1/2 cup milk unsweetened almond milk recommended
Instructions
- In a bowl, whisk together the flour, baking powder, salt, and sweetener (if using).
- In another bowl, mash bananas and mix with egg whites, vanilla extract, and milk.
- Fold dry ingredients into wet ingredients and mix until smooth.
- Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter per pancake. Cover skillet with a lid. Cook until bubbles form, then flip and cook the other side until golden brown.
- Serve warm with optional toppings like sugar-free syrup, fresh fruit, or yogurt.
Notes
Store pancakes in the fridge for up to 1 week or freeze for up to 2 months. Reheat in the microwave or a non-stick pan. Customize with spices like cinnamon or mix-ins like chocolate chips or berries!