Healthy Low Calorie Pancakes For Breakfast

I don't know anyone who does not love the fluffy and buttery texture of pancakes. I love to indulge in them occasionally, although they come with a price tag, i.e., calorie density due to butter, sugar, and flour. A few slices of pancakes could easily stack up to 500 calories. If, like me, you are watching what you eat, a few swaps will ensure you take advantage of this breakfast staple. That matters a lot to me as I wouldn't say I like cooking separately from the rest of my family. I made these low-calorie pancakes for the whole family (including the picky eaters), and everyone enjoyed them without asking questions. They are that good!

Why do I like these low-calorie pancakes?

These low-calorie pancakes are not just a healthy choice but also deeply satisfying. When craving that sweet, buttery texture, I can whip these up without feeling like I'm sabotaging my health goals. Plus, they're packed with nutrients, keeping me full and energized until my next meal. 

The cherry on top is that these pancakes only pack 40 calories per pancake (medium to small size). I got that from a standard spoon of batter per pancake (in case you want to achieve the same number of pancakes)

Key ingredients for the healthy pancake recipe

• All-purpose flour, but feel free to get creative. I've experimented with oat flour for a lower-calorie option, but I wanted that classic taste and texture this time. The beauty of this recipe is that you can tailor it to your preferences and dietary needs.
• Unsweetened applesauce moistens the pancakes without adding fat or sugar. You can use store-bought or homemade applesauce.
• Almond milk is my first choice due to my dietary restrictions. You can easily swap it with fat-free milk, and you will still get moisture in your pancakes.
• Vanilla extract adds flavor to your pancakes without adding calories.
• Eggs are a binding agent and will also structure the pancake batter.
• Baking powder and baking soda—These leavening agents help the pancakes rise and become fluffy when cooked. Baking powder reacts with the acids in the batter (such as the applesauce) to create bubbles while baking soda helps with browning and texture.
• Salt balances out all the other flavors.
• Granulated sugar replacement can vary depending on personal preference. Options like erythritol or stevia are used as sugar replacements in low-calorie recipes. They provide sweetness without adding significant calories or impacting blood sugar levels.

Whisked dry and wet ingredients	Mix together	Do not overmix the batter
Cook batter on a heated skillet	Add blueberries to the batter for variety	Cook for 2-3 minutes, and flip to the other side

Calorie breakdown

As I mentioned earlier, the pancakes are 40 calories per small to medium size, half the calories you'd consume from traditional pancakes of a similar size. My breakfast is generally just under 300 calories, so I enjoyed six of these and drizzled them with sugar-free syrup—yummy!

Are these low-calorie pancakes less tasty?

My pancakes came out just as delicious as traditional pancakes. Depending on the substitutions used, they may have a slightly different texture or flavor profile, but with the right ingredients and cooking techniques, they can be guilt-free.

Can I add toppings?

Yes! You can add a variety of toppings, such as fresh fruits (berries, bananas), nut butter (almond butter, peanut butter), Greek yogurt, sugar-free syrup (my favorite), or a drizzle of honey in moderation. These toppings can enhance flavor and nutrition without significantly increasing calorie content. Consider your calorie goals when choosing the toppings.

Are these healthy pancakes suitable for special diets?

Pancakes can be adapted to suit various dietary preferences and restrictions, including vegetarian, vegan, and gluten-free diets. You can create pancakes that align with your nutritional needs by choosing appropriate flour substitutes and dairy alternatives.

How makes these pancakes fluffy?

• A combination of baking powder and baking soda as leavening agents.
• Not overmixing the batter; a few lumps are okay.
• Allowing the batter to rest for a few minutes before cooking.
• Cooking pancakes over low to medium heat on a preheated grill or skillet.

Can I make the pancakes ahead of time?

You can make low-calorie pancake batter ahead of time and store it covered in the refrigerator for up to 1-3 days. Cooked pancakes can also be stored in an airtight container in the fridge for 2-3 days or frozen for more extended storage. Reheat in a toaster, microwave, or oven before serving.

Let me know if you try these easy, healthy, and low-calorie pancakes. Feel free to pin and share!