Low Calorie Pancakes: Fluffy Delights Under 150 Calories

Who says delicious pancakes can’t be guilt-free? These low calorie pancakes are not only thick and fluffy but also clock in at under 150 calories per serving! Packed with flavor and low in fat, they are the perfect canvas for loading up with your favorite toppings. So, let’s dive right in!

Low Calorie Pancakes

Pancakes Made Healthy

When it comes to low calorie recipes, my go-to favorites are usually candy, cookies, and of course, pancakes! Now, if you’ve ever shared a breakfast with me, you’ll notice that I am a true topping enthusiast. While most people settle for maple syrup, berries, and yogurt, I take it to the next level by adding ice cream, cereal, and even crumbled banana bread on top!

To balance out my love for toppings, I keep my pancakes as healthy as possible while still being incredibly satisfying. By using a combination of wholesome ingredients and low fat swaps, I’ve created the ultimate pancake recipe that is less than 150 calories per serving.

These low calorie pancakes have a texture that is thick, fluffy, and slightly cakey. They are pleasantly sweet with a subtle banana flavor that isn’t overpowering. Trust me when I say that the low calorie aspect does not take away from their deliciousness!

I recently shared this recipe with a friend after an intense weightlifting session, and he couldn’t believe that these pancakes were low calorie. He even wanted to add them to his meal prep rotation! It’s safe to say that these pancakes are a game-changer.

How Do You Make Low Calorie Pancakes?

The Ingredients

To whip up a batch of these low calorie pancakes, you’ll need the following ingredients:

  • Whole wheat flour: I recommend using white whole wheat flour, but standard whole wheat flour works just as well. If you prefer gluten-free pancakes, opt for gluten-free all-purpose flour with added xanthan gum.

  • Baking powder: This will give your pancakes the rise and extra fluffiness they need.

  • Salt: Just a pinch to balance out the sweetness.

  • Granulated sweetener of choice: This is optional, but you can add it if you prefer sweeter pancakes. Personally, I find that the natural sweetness of the banana is plenty, and I always drizzle some maple syrup on top once the pancakes are cooked.

  • Banana: Make sure to use overripe bananas that mash well and provide extra sweetness.

  • Egg whites: By using egg whites instead of whole eggs, you significantly reduce the calorie content while adding extra protein. Fresh egg whites are best, but carton egg whites work just as well.

  • Vanilla extract: A touch of vanilla extract adds a lovely flavor to the pancakes.

  • Milk or water: Either works to mix the batter until smooth.

The Instructions

  1. Start by adding the dry ingredients into a mixing bowl.

  2. In a separate bowl, whisk together the banana and the wet ingredients until smooth.

  3. Combine the wet and dry ingredients until a smooth batter forms.

  4. Grease a non-stick pan and heat it over medium heat. Once hot, reduce the heat to low.

  5. Pour scant 1/4 cup portions of the pancake batter onto the pan and cover with a lid.

  6. Cook the pancakes for 3-4 minutes before flipping and cooking for another 3 minutes.

  7. Repeat the process until all the batter has been used up.

Low Calorie Banana Pancakes

Tips for Perfect Pancakes

To ensure the best results with your low calorie banana pancakes, keep these tips in mind:

  • Make sure the banana is mashed very well or even pureed to avoid clumps in the batter.

  • Covering the pan while cooking the pancakes helps them puff up and cook evenly, resulting in extra fluffiness.

  • Feel free to fold in some chocolate chips, berries, or peanut butter into the batter for added flavor. Just keep in mind that these additions may slightly alter the calorie content.

Storing and Freezing

  • To store: Place the low calorie pancakes in the refrigerator, covered. They will stay fresh for up to 1 week.

  • To freeze: Place leftover pancakes in single-serving ziplock bags and store them in the freezer for up to 2 months.

  • Reheating: Microwave the pancakes for 30-45 seconds or reheat them in a non-stick pan until warm.

Low Calorie Protein Pancakes

More Low Calorie Recipes to Try

If you’re looking for more low calorie delights, why not give these recipes a try?

  • Peanut butter
  • Cereal
  • Chocolate cake
  • Mug cake
  • Cheesecake

All these recipes are designed with your health and taste buds in mind, just like our low calorie pancakes. So, head over to BDK Restaurant for more mouthwatering dishes that will make you forget you’re eating healthy!

Now, it’s time to whip up a batch of these low calorie pancakes and enjoy a guilt-free indulgence. Bon appétit!

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