These fluffy low-calorie pancakes are a delicious and guilt-free breakfast option. Perfect for a healthy start to your day, these pancakes are light, airy, and easy to make!
Ingredients
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 tablespoon sugar (or a sugar substitute)
- 1/4 teaspoon salt
- 1 cup unsweetened almond milk (or any low-calorie milk alternative)
- 1 large egg
- 1 teaspoon vanilla extract
- Cooking spray or a small amount of oil for the pan
- Optional toppings: fresh fruit, maple syrup (sugar-free if desired), yogurt, or nuts
Instructions
Step 1: Prepare the Batter
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In a large mixing bowl, whisk together the whole wheat flour, baking powder, sugar, and salt until well combined.
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In a separate bowl, mix the almond milk, egg, and vanilla extract until smooth.
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Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
Step 2: Heat the Pan
- Preheat a non-stick skillet or griddle over medium heat. Lightly coat the surface with cooking spray or a small amount of oil.
Step 3: Cook the Pancakes
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Once the pan is hot, pour about 1/4 cup of batter onto the skillet for each pancake.
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Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
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Carefully flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Step 4: Serve
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Remove the pancakes from the skillet and keep warm while you repeat with the remaining batter.
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Serve the pancakes warm with your choice of toppings, such as fresh fruit, a drizzle of maple syrup, or a dollop of yogurt.
Tips
- For added flavor, consider mixing in some cinnamon or vanilla protein powder to the batter.
- If you prefer thicker pancakes, reduce the amount of almond milk slightly.
- These pancakes can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for longer storage.
Enjoy your delicious and healthy low-calorie pancakes!
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