4 DELICIOUS PANCAKE RECIPES THAT WONT MAKE YOU FAT

It’s Pancake Day tomorrow! When days like this come around I often die inside of both upset of how many pancakes I will eat, and a questionable number of calories I will consume in one day. However, if your fitness journey is winning at the moment, and you’re on track and focused on your goal, pancake day sounds like the devil. Never fear! I’ve found 4 delicious pancake recipes that won’t make you fat. They are all incredibly delicious but don’t have the incredible calories.

Banana_Almond_Oatmeal_Pancakes

Banana Almond Oatmeal Pancakes

INGREDIENTS

1 cup whole wheat flour
1 cup quick or rolled oats
1 tablespoon baking powder
1 teaspoon salt
1 egg
1 teaspoon cinnamon
1 tablespoon honey
1 to 1 1/2 cups vanilla soy milk (or skim milk) (depending on whether you like thin or thick pancakes)
1 banana, diced
Cooking spray for pan
1/4 cup almonds
1 banana, sliced

DIRECTIONS

  1. In a bowl, mix the flour, oats, baking powder, salt, egg, cinnamon, and honey. Stir in the soy milk to the desired consistency. I like my pancakes to be neither too thin nor too thick, so I added 1 1/4 cups of soy milk. Stir in the bananas.
  2. Place a skillet on medium heat (I use a square-shaped griddle). After spraying the pan, pour batter into 4-inch diameter circles (using about 1/4 cup of batter).
  3. While the pancakes are cooking, hand chop the almonds on a cutting board with a sharp knife.
  4. Once the pancakes begin to bubble, flip them and cook for another minute or so on the other side until golden brown.
  5. Serve three pancakes with sliced bananas and chopped almonds. They’re delicious like this, or for a sweeter breakfast, pour on two tablespoons of real maple syrup.

Makes 12 pancakes (four servings).

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Wheat-Free, Gluten-Free and Low-Carb Pancakes

 

Whole Wheat Greek Yogurt Blueberry Pancakes

NOTES

These pancakes have almost no sugar, so serve with Greek yoghurt, fresh fruit, or your favourite maple syrup if you’d like to sweeten them.

 

INGREDIENTS

330 grams almond meal
1 tablespoon ground flaxseed
1/2 teaspoon sea salt
1/2 teaspoon baking soda
3 large eggs
180 mL unsweetened almond milk, light coconut milk, or milk
2 tablespoons extra-light olive oil, walnut oil, coconut oil, or butter, melted

DIRECTIONS

  1. In a medium bowl, combine the almond meal, flaxseed, salt, and baking soda.
  2. In a large bowl, whisk the eggs, then add the milk and oil or butter and whisk thoroughly.
  3. Gradually whisk the flour mixture into the egg mixture. Add more milk as necessary, one tablespoon at a time, to reach pancake-batter consistency.
  4. Lightly oil a skillet and heat over medium heat. Pour 4 tablespoons of batter onto the skillet. Cook for three minutes, or until bubbles form and edges are cooked. Flip and cook for three minutes or until underside is lightly browned. Repeat with remaining batter.
  5. Serve with desired toppings.

Makes 14 four-inch pancakes. The following nutritional information is for one pancake made with unsweetened almond milk and coconut oil.

 

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100-Calorie Banana Sweet Potato Pancakes With Honey Nut Yogurt

sweet potato pancake

INGREDIENTS

Pancakes:

1 1/4 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon brown sugar
1/2 cup mashed baked sweet potato
1 egg
1 1/4 cups skim milk or soy milk
1/2 teaspoon cinnamon
1 banana, diced

Yogurt sauce:
1 6-ounce container of plain nonfat Greek yogurt
2 tablespoons skim milk
1 tablespoon peanut butter (or almond butter)
2 teaspoons honey

DIRECTIONS

  1. In a medium bowl, mix together the flour, baking powder, salt, and brown sugar. Then add the sweet potato, egg, and milk, and mix until smooth. Add the cinnamon. Stir in the diced banana.
  2. Place a skillet over medium heat, and spray lightly with cooking spray.
  3. While the pan is heating up, make the yogurt sauce. Mix together the yogurt, milk, peanut butter, and honey in a small bowl. Set aside.
  4. Drop large spoonfuls of batter onto the pan, making pancakes that are about three-and-a-half inches in diameter. Cook until bubbly, about two minutes. Flip and continue cooking until golden brown. Makes about 12 pancakes.
  5. Place three pancakes on a plate, and pour one quarter of the yogurt sauce on top. Add some slices of banana or other fresh fruit, sprinkle on some chopped nuts, and enjoy!

 

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Banana Spinach Pancakes

spinach pancake

INGREDIENTS

Pancakes:
1 cup raw spinach, packed
1 banana
1/2 cup blueberries
1 cup soy milk
1 tablespoon maple syrup
1 egg
1 1/4 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon

Banana cream sauce:
1 banana, mashed
6-ounce cup vanilla nonfat Greek yogurt
1/8 cup soy milk

DIRECTIONS

  1. Puree the spinach, banana, blueberries, soy milk, and syrup in a blender. Pour into a medium-sized bowl and stir in the egg.
  2. In a small bowl, mix the rest of the ingredients together. Pour dry ingredients into the wet mixture, mixing thoroughly.
  3. Place a skillet over medium heat and spray lightly with cooking spray.
  4. While the pan is heating up, mix together the mashed banana, yogurt, and soy milk in a small bowl. Set aside.
  5. Drop 1/4 cup of the batter on the pan per pancake. Cook until bubbly, about 1 1/2 minutes. Flip and continue cooking until golden brown. Makes 12 pancakes.
  6. Place 3 pancakes on a plate and pour 1/4 of the banana sauce on top. Serves four.

 

 

*recipies from Popsugar.com

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