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Homemade Low Calorie Pancakes photo

Low Calorie Pancakes

These Low Calorie Pancakes are a guilt-free breakfast delight! Fluffy, flavorful, and quick to make, they're perfect for any morning.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes:
  • 1 cup white whole wheat flour a nutritious option that adds fiber and nutrients
  • 1 teaspoon baking powder for that perfect rise and fluffiness
  • 1/4 teaspoon salt enhances the overall flavor
  • 1 tablespoon allulose optional low-calorie sweetener
  • 2 medium bananas mashed, adds natural sweetness and moisture
  • 1/2 cup egg whites approximately 4 egg whites, provides protein
  • 1 teaspoon vanilla extract adds depth of flavor
  • 1/2 cup milk unsweetened almond milk is a great low-calorie option

Equipment

  • Mixing bowl
  • Whisk
  • Non-stick Skillet or Griddle
  • Spatula
  • Measuring cups and spoons

Method
 

Instructions
  1. Step 1: Prepare the Batter - In a mixing bowl, combine the white whole wheat flour, baking powder, salt, and allulose (if using). Whisk them together until well blended.
  2. Step 2: Mash the Bananas - In another bowl, mash the two medium bananas until smooth. You want them to be creamy without any large chunks.
  3. Step 3: Combine Wet Ingredients - Add the egg whites, vanilla extract, and almond milk to the mashed bananas. Stir until everything is well combined.
  4. Step 4: Mix Dry and Wet Ingredients - Pour the dry mixture into the wet mixture. Gently fold the ingredients together until just combined. Be careful not to overmix; a few lumps are okay!
  5. Step 5: Heat the Skillet - Preheat your non-stick skillet or griddle over medium heat. If needed, lightly grease it with a bit of cooking spray or oil.
  6. Step 6: Cook the Pancakes - Using a ladle or measuring cup, pour batter onto the skillet, about 1/4 cup for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
  7. Step 7: Flip and Finish - Carefully flip the pancakes using a spatula and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.
  8. Step 8: Serve Warm - Remove the pancakes from the skillet and serve them warm with your favorite toppings!

Notes

  • Feel free to substitute the white whole wheat flour with regular whole wheat flour or gluten-free flour for a different texture.
  • If you prefer a sweeter pancake, adjust the amount of allulose to your taste or add a drizzle of honey or maple syrup when serving.
  • For a fluffier pancake, let the batter rest for about 5 minutes before cooking.
  • These pancakes freeze beautifully! Just stack them with parchment paper in between and store them in an airtight container.