10 Fluffy Low Calorie Breakfast Pancakes Worth Waking Up For

There’s nothing quite like starting the day with a stack of fluffy pancakes, especially when they’re low-calorie and still delicious. Finding options that don’t compromise on taste can be a bit tricky, but these recipes are here to make your mornings brighter. From classic whole wheat to a unique twist with spinach and feta, these pancakes are a guilt-free delight. They’re perfect for a satisfying breakfast that feels indulgent without the extra calories. Ready to explore some tasty morning options?

Classic Whole Wheat Pancakes

Fluffy Low Calorie Breakfast Pancakes are a delightful way to start the day with a health-conscious yet satisfying meal. These pancakes are made with whole wheat flour, making them a wholesome choice that doesn’t compromise on flavor or texture. By using whole wheat, you not only retain the nutritional benefits of the grain but also enjoy a richer, nuttier flavor profile.

The key to achieving that perfect fluffiness without adding unnecessary calories lies in the careful balance of ingredients and preparation techniques. These pancakes are ideal for a family breakfast, serving between 4 to 6 people. They’re easy to prepare and can be enjoyed with a variety of toppings like fresh fruit, a drizzle of honey, or a dollop of Greek yogurt.

Despite being low in calories, they don’t skimp on taste or satisfaction, making them a perfect option for anyone looking to maintain a balanced diet while indulging in a comforting breakfast staple.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon sugar (optional)
• 1 1/4 cups skim milk
• 2 tablespoons unsweetened applesauce
• 1 teaspoon vanilla extract
• 2 large egg whites
• Cooking spray or a small amount of vegetable oil for the pan

Cooking Instructions:

1. Prepare the Dry Mix: In a large mixing bowl, combine the whole wheat flour, baking powder, salt, and sugar. Mix these dry ingredients together until they’re well blended, ensuring there are no clumps of baking powder.
2. Mix the Wet Ingredients: In another bowl, whisk together the skim milk, unsweetened applesauce, vanilla extract, and egg whites. Whisk until the mixture is smooth and the ingredients are fully incorporated.
3. Combine the Mixtures: Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined. Be careful not to overmix, as this can lead to dense pancakes instead of fluffy ones.
4. Preheat and Prepare the Pan: Heat a non-stick skillet or griddle over medium heat. Lightly coat the surface with cooking spray or a small amount of vegetable oil, ensuring an even coverage to prevent sticking.
5. Cook the Pancakes: Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, and the edges appear set, which should take about 2-3 minutes. Flip the pancakes with a spatula and cook for another 1-2 minutes until golden brown.
6. Serve Warm: Once cooked, transfer the pancakes to a warm plate and repeat the process with the remaining batter. Serve immediately with your choice of toppings.

Extra Tips:

For the fluffiest pancakes, make sure not to overmix the batter; a few lumps are perfectly fine. If you want to add extra flavor, consider mixing in a teaspoon of cinnamon or a handful of blueberries to the batter.

To keep the pancakes warm while you cook the entire batch, place them in an oven preheated to the lowest setting. Always use fresh baking powder for the best results, as it’s essential for the pancakes’ rise and fluffiness.

Banana Oatmeal Pancakes

Fluffy Low Calorie Banana Oatmeal Pancakes are a delightful way to start your morning, combining the creamy sweetness of bananas with the hearty texture of oats. These pancakes aren’t only delicious but also nutritious, offering a satisfying breakfast option that won’t weigh you down.

Perfect for those who are looking for a healthy start to their day, these pancakes are packed with fiber and natural sweetness, eliminating the need for added sugars. The use of oats also makes them gluten-free, provided that you use certified gluten-free oats, making them suitable for anyone with gluten sensitivities.

These pancakes are incredibly easy to prepare and can be whipped up in no time, making them an ideal choice for busy mornings. The batter comes together quickly, using simple ingredients that you probably already have in your pantry.

This recipe yields a batch perfect for a family of 4-6 people, guaranteeing everyone gets their fill of these fluffy delights. Serve them with your favorite toppings, such as fresh berries, a dollop of yogurt, or a drizzle of honey, to make them even more irresistible.

Ingredients (Serves 4-6)

• 2 ripe bananas
• 2 large eggs
• 1 cup rolled oats
• 1/2 cup milk (of choice)
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• Pinch of salt
• Cooking spray or oil for the pan

Cooking Instructions

1. Prepare the Batter: In a blender, combine the ripe bananas, eggs, rolled oats, milk, baking powder, vanilla extract, cinnamon, and salt. Blend until the mixture is smooth and well combined. The batter should be thick but pourable.
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 to prevent the pancakes from sticking.
3. Cook the Pancakes: Pour about 1/4 cup of the batter onto the heated skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface of the pancakes and the edges begin to set. Flip the pancakes and cook for an additional 1-2 minutes on the other side, until they’re golden brown and cooked through.
4. Serve Warm: Transfer the cooked pancakes to a plate and keep them warm while you repeat the process with the remaining batter. Serve the pancakes immediately with your choice of toppings.

Extra Tips

For the best results, verify your bananas are very ripe as they provide natural sweetness and moisture to the pancakes. If you prefer a chunkier texture, you can mash the bananas by hand and mix them with the other ingredients instead of using a blender.

Additionally, if you want to add extra flavor or nutrients, consider folding in a handful of blueberries or chopped nuts into the batter before cooking. Finally, to keep the first batch of pancakes warm while you cook the rest, place them in an oven set to a low temperature (around 200°F).

Enjoy your fluffy, low-calorie breakfast pancakes!

Blueberry Almond Pancakes

Fluffy Low Calorie Breakfast Pancakes are the perfect way to start your day with a delicious yet healthy meal. These pancakes provide a soft and airy texture while keeping caloric intake in check, making them an excellent choice for those who are health-conscious but still crave a delightful breakfast. The combination of blueberries and almonds adds a burst of flavor and a satisfying crunch that will make these pancakes your new morning favorite.

The Blueberry Almond Pancakes are made with simple, wholesome ingredients that are both nourishing and flavorful. The sweetness from the blueberries complements the nutty flavor of the almonds, creating a well-balanced taste that’s sure to please everyone at the table. This recipe is designed to serve 4-6 people, making it ideal for a family breakfast or a brunch gathering with friends.

Ingredients:

• 1 cup of whole wheat flour
• 2 tablespoons of almond flour
• 1 tablespoon of baking powder
• 1/2 teaspoon of salt
• 1 cup of unsweetened almond milk
• 1 large egg
• 1 tablespoon of honey
• 1 teaspoon of vanilla extract
• 1 cup of fresh or frozen blueberries
• 1/4 cup of sliced almonds
• Cooking spray or a small amount of butter for greasing the pan

Cooking Instructions:

1. Prepare the Batter: In a large mixing bowl, whisk together the whole wheat flour, almond flour, baking powder, and salt until well combined. In a separate bowl, mix the almond milk, egg, honey, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy.

2. Add Blueberries and Almonds: Gently fold the blueberries and sliced almonds into the batter. This guarantees that the blueberries are evenly distributed throughout the pancakes and that the almonds maintain their crunch.

3. Preheat the Pan: Heat a large non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of butter to prevent sticking.

4. Cook the Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface of the pancakes and the edges look set, about 2-3 minutes.

Flip carefully and cook for another 2-3 minutes until golden brown and cooked through. Adjust the heat as needed to prevent burning.

5. Serve Warm: Once all the pancakes are cooked, serve them warm. You can top them with additional blueberries, a sprinkle of sliced almonds, or a drizzle of honey if desired.

Extra Tips: For the fluffiest pancakes, make sure not to overmix the batter as this can lead to dense pancakes. If you find the batter too thick, you can add a little more almond milk to reach your desired consistency.

Fresh blueberries work best for this recipe, but if you’re using frozen, make sure to thaw and drain them well to avoid adding excess moisture to the batter. Enjoy these pancakes with a side of Greek yogurt or a light fruit salad for an extra healthy start to your day.

Pumpkin Spice Pancakes

Fluffy Low Calorie Breakfast Pancakes are a delightful way to start your day with a satisfying meal that won’t weigh you down. These pancakes are light, airy, and infused with the warm and comforting flavors of pumpkin spice, making them perfect for a cozy morning. The key to achieving that perfect fluffiness is using the right combination of ingredients that provide structure while keeping the calorie count low. By incorporating pumpkin puree, you not only add moisture but also a dose of vitamins and minerals, making these pancakes both delicious and nutritious.

Embrace the autumn season with these Pumpkin Spice Pancakes, a variation of Fluffy Low Calorie Breakfast Pancakes that promises to bring a hint of fall into your kitchen. The blend of cinnamon, nutmeg, ginger, and cloves pairs beautifully with the natural sweetness of pumpkin, creating a symphony of flavors that will have everyone reaching for seconds.

Whether you’re serving them for a weekend brunch or a quick weekday breakfast, these pancakes are sure to become a family favorite.

Ingredients (serving size: 4-6 people):

• 1 cup whole wheat flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/4 cup granulated sugar or sugar substitute
• 1 cup pumpkin puree
• 1 cup unsweetened almond milk
• 1 large egg
• 1 teaspoon vanilla extract
• Cooking spray or oil for the pan

Cooking Instructions:

1. Prepare the Dry Ingredients: In a medium-sized mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and sugar. This guarantees all the dry components are evenly distributed and ready for the wet ingredients.
2. Mix the Wet Ingredients: In another bowl, combine the pumpkin puree, almond milk, egg, and vanilla extract. Whisk until the mixture is smooth and well blended. The pumpkin puree provides moisture and a rich flavor to the pancakes.
3. Combine Mixtures: Gradually add the wet mixture to the dry ingredients, stirring gently with a spatula or a wooden spoon until just combined. Avoid overmixing; it’s okay if there are a few lumps in the batter. Overmixing can lead to dense pancakes.
4. Preheat and Prepare the Pan: Heat a non-stick skillet or griddle over medium heat and lightly coat it with cooking spray or a small amount of oil. This prevents the pancakes from sticking and guarantees even cooking.
5. Cook the Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes. Flip the pancakes and cook for an additional 1-2 minutes on the other side, until golden brown.
6. Serve Warm: Transfer the cooked pancakes to a warm plate and cover with a clean kitchen towel to keep them warm while you cook the remaining batter. Serve with your favorite toppings such as fresh fruit, a sprinkle of nuts, or a drizzle of pure maple syrup.

Extra Tips: For fluffier pancakes, let the batter rest for about 5-10 minutes before cooking. This allows the baking powder and baking soda to activate, which contributes to the fluffiness.

If you want a slightly richer flavor, you can substitute half of the almond milk with buttermilk. Additionally, using a non-stick skillet will help you use less oil, keeping the pancakes low in calories. Enjoy these pancakes as a delightful treat that perfectly balances flavor and nutrition.

Lemon Ricotta Pancakes

Fluffy Low Calorie Breakfast Pancakes are a delightful way to start your day with a healthy yet indulgent treat. These pancakes are light, airy, and bursting with flavor, making them the perfect breakfast option for those looking to enjoy a delicious meal without the guilt. The secret to their fluffiness lies in the combination of whipped egg whites and the creamy texture of ricotta cheese, which adds richness without adding excessive calories.

Lemon Ricotta Pancakes take the classic pancake to a new level with their zesty lemon flavor and rich, creamy texture. The tangy lemon pairs wonderfully with the subtle sweetness of the pancakes, resulting in a perfectly balanced dish. These pancakes are ideal for a weekend brunch or a special breakfast with family and friends. With a serving size meant for 4-6 people, they’re sure to be a hit at your breakfast table.

Ingredients for 4-6 Servings:

• 1 cup ricotta cheese
• 1 cup all-purpose flour
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 3/4 cup milk
• 2 large eggs, separated
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1/2 teaspoon vanilla extract
• Butter or cooking spray (for the griddle)

Cooking Instructions:

1. Prepare the Ricotta Mixture: In a large mixing bowl, combine the ricotta cheese, milk, egg yolks, lemon zest, lemon juice, and vanilla extract. Mix until smooth and well combined.
2. Mix the Dry Ingredients: In a separate bowl, whisk together the flour, granulated sugar, baking powder, and salt. Gradually add the dry ingredients to the ricotta mixture, stirring gently until just combined. Be careful not to overmix, as this can make the pancakes dense.
3. Whip the Egg Whites: In a clean, dry bowl, beat the egg whites with a hand mixer or a whisk until they form stiff peaks. This will help incorporate air into the batter, ensuring the pancakes are fluffy.
4. Fold in the Egg Whites: Gently fold the whipped egg whites into the pancake batter, using a spatula to avoid deflating the mixture. The batter should be light and airy.
5. Preheat the Griddle: Heat a non-stick griddle or large frying pan over medium heat. Lightly coat the surface with butter or cooking spray to prevent sticking.
6. Cook the Pancakes: Pour about 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges appear set. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.
7. Serve and Enjoy: Serve the pancakes warm, garnished with fresh berries, a sprinkle of powdered sugar, or a drizzle of honey or maple syrup if desired.

Extra Tips:

For the fluffiest results, make sure the egg whites are whipped to stiff peaks before folding them into the batter. This step is essential for achieving the light and airy texture of these pancakes.

Additionally, avoid overmixing the batter after adding the egg whites, as this can deflate the mixture. If you prefer a stronger lemon flavor, consider adding a bit more lemon zest to the batter.

Finally, these pancakes can be kept warm in a low oven (about 200°F) until ready to serve, ensuring everyone enjoys them hot and fresh.

Chocolate Chip Protein Pancakes

Indulge in a guilt-free morning treat with these Chocolate Chip Protein Pancakes, a delightful twist on the classic breakfast staple. These pancakes aren’t only low in calories but also high in protein, providing a perfect start to your day. The addition of chocolate chips gives them a sweet, decadent touch without compromising on health.

Perfect for those who are looking to maintain a balanced diet while still enjoying their favorite foods, these pancakes are fluffy, light, and packed with flavor. Designed to serve 4-6 people, this recipe is ideal for a family breakfast or a cozy brunch with friends. You’ll find that these pancakes are easy to make and require minimal ingredients, making them a convenient option for busy mornings.

Whether you’re a pancake aficionado or new to the breakfast game, this recipe is sure to become a staple in your kitchen repertoire.

Ingredients:

• 2 cups whole wheat flour
• 2 scoops chocolate protein powder
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 cups almond milk
• 2 large eggs
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips
• Cooking spray or butter for the pan

Cooking Instructions:

1. Prepare the Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, chocolate protein powder, baking powder, and salt. This will guarantee that all the dry ingredients are evenly distributed, giving your pancakes a consistent texture.
2. Mix the Wet Ingredients: In a separate bowl, combine the almond milk, eggs, honey, and vanilla extract. Beat the mixture until it’s smooth and well combined. This will help to incorporate air into the batter, making your pancakes light and fluffy.
3. Combine the Mixtures: Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix, as this can lead to tough, dense pancakes.
4. Add the Chocolate Chips: Gently fold in the mini chocolate chips until they’re evenly distributed throughout the batter. This guarantees that each pancake has a delicious burst of chocolate in every bite.
5. Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly coat with cooking spray or butter. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for an additional 2 minutes until both sides are golden brown.
6. Serve and Enjoy: Once cooked, remove the pancakes from the skillet and serve immediately. They’re delicious on their own or with a dollop of Greek yogurt, a drizzle of maple syrup, or fresh fruit.

Extra Tips:

For the best results, allow the pancake batter to rest for about 5-10 minutes before cooking. This resting period allows the baking powder to fully activate, resulting in even fluffier pancakes.

Additionally, if you’re looking to reduce the sugar content further, you can opt for sugar-free chocolate chips or simply reduce the quantity of chocolate chips used. For an added nutritional boost, consider adding a handful of chia seeds or flaxseeds to the batter.

Enjoy your fluffy and protein-packed pancakes with any of your favorite toppings!

Spinach and Feta Pancakes

Fluffy Low Calorie Breakfast Pancakes are a delightful way to start your day with a nutritious and satisfying meal. Among the many variations of breakfast pancakes, the Spinach and Feta Pancakes stand out for their unique savory flavor profile and health benefits.

These pancakes are a perfect blend of fluffy texture with a hint of saltiness from the feta cheese and the earthiness of fresh spinach, making them a great choice for those who prefer a hearty yet low-calorie breakfast option. This recipe is designed to serve 4-6 people, making it ideal for a family breakfast or a brunch with friends.

The use of wholesome ingredients guarantees that these pancakes aren’t only delicious but also packed with nutrients. Spinach is an excellent source of vitamins and minerals, while feta cheese adds a good dose of protein. These pancakes are easy to make and can be prepared in under 30 minutes, allowing you to enjoy a healthy meal without spending too much time in the kitchen.

Ingredients for 4-6 servings:

• 2 cups fresh spinach leaves, chopped
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 cup low-fat milk
• 2 large eggs
• 1/2 cup crumbled feta cheese
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil or cooking spray for the pan

Cooking Instructions:

1. Prepare the Ingredients: Begin by washing the spinach thoroughly under cold water. Once cleaned, chop the spinach leaves into small pieces. In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and black pepper.

2. Mix the Wet Ingredients: In a separate bowl, beat the eggs lightly. Add the low-fat milk to the beaten eggs and whisk together until well combined.

3. Combine the Mixtures: Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix as this can lead to tough pancakes.

Once the batter is combined, fold in the chopped spinach and crumbled feta cheese.

4. Heat the Pan: Place a non-stick skillet or griddle over medium heat. Add a tablespoon of olive oil or spray the surface with cooking spray to prevent sticking.

5. Cook the Pancakes: Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook for about 2-3 minutes, or until bubbles start to form on the surface and the edges look set. Flip the pancakes and cook for another 2 minutes, or until the other side is golden brown.

6. Serve and Enjoy: Once cooked, remove the pancakes from the skillet and serve immediately. These pancakes can be enjoyed on their own or with a side of Greek yogurt or a light salad.

Additional Tips:

For the best results, verify that the skillet is well-heated before adding the pancake batter; this will help achieve a fluffy texture. If you want to enhance the flavor, consider adding a pinch of nutmeg or a sprinkle of fresh dill to the batter.

Additionally, for a gluten-free option, you can substitute the all-purpose and whole wheat flour with a gluten-free flour blend. When storing leftovers, allow the pancakes to cool completely before refrigerating them in an airtight container; they can be reheated in a toaster or a microwave for a quick breakfast the next day.

Apple Cinnamon Pancakes

Fluffy Low Calorie Breakfast Pancakes are a delightful way to start your morning, offering a light, airy texture with all the comforting flavors you crave. These pancakes are perfect for those looking to enjoy a delicious breakfast without the extra calories. The Apple Cinnamon Pancakes variation adds a warm, fruity twist with the natural sweetness of apples and the aromatic spice of cinnamon, making them an ideal choice for those crisp autumn mornings or any day you want a cozy breakfast.

The key to making these pancakes low in calories while still maintaining their fluffiness is using a combination of whole wheat flour and a leavening agent like baking powder. The apples not only add sweetness but also moisture, allowing you to reduce the amount of fat needed. This recipe serves 4-6 people, making it perfect for a family breakfast or a small gathering of friends.

Ingredients (for 4-6 servings):

• 1 cup whole wheat flour
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup skim milk
• 1 tablespoon honey
• 1 large egg
• 1 teaspoon vanilla extract
• 1 large apple, peeled and grated
• Cooking spray or a small amount of oil for the pan

Cooking Instructions:

1. Prepare the Batter: In a large bowl, whisk together the whole wheat flour, baking powder, ground cinnamon, and salt. In another bowl, combine the skim milk, honey, egg, and vanilla extract. Mix the wet ingredients with the dry ingredients until just combined; it’s okay if the batter is a little lumpy. Fold in the grated apple gently.
2. Preheat the Pan: Heat a non-stick skillet or griddle over medium heat. Lightly coat with cooking spray or a small amount of oil.
3. Cook the Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for another 2 minutes, or until golden brown on both sides. Adjust the heat as necessary to guarantee the pancakes don’t burn.
4. Serve Warm: Once all pancakes are cooked, serve them warm. You can top them with additional apple slices, a sprinkle of cinnamon, or a drizzle of honey for extra flavor.

Extra Tips:

For the fluffiest pancakes, make sure not to overmix the batter; a few lumps are perfectly fine. If you find the batter too thick, add a little more milk to reach your desired consistency.

Using a medium heat is vital to guarantee the pancakes cook through without burning on the outside. If you’re cooking for a crowd, keep the cooked pancakes warm in a low oven (around 200°F) until ready to serve.

Enjoy your Fluffy Low Calorie Apple Cinnamon Pancakes with a side of fresh fruit or a dollop of Greek yogurt for a balanced breakfast.

Coconut Flour Pancakes

Fluffy Low Calorie Breakfast Pancakes are a delightful way to start your day without the guilt of indulging in heavy, calorie-laden dishes. These pancakes achieve a perfect balance of fluffiness and flavor, making them a favorite among breakfast enthusiasts. One variation worth trying is Coconut Flour Pancakes, which aren’t only low in calories but also gluten-free, making them suitable for those with dietary restrictions.

Coconut flour adds a subtle sweetness and a touch of tropical flair while maintaining the pancakes’ light texture. Coconut Flour Pancakes are made using simple, wholesome ingredients that are easy to find and prepare. They’re perfect for a filling breakfast that won’t weigh you down. The use of coconut flour instead of traditional wheat flour results in a lighter, fluffier pancake. The natural sweetness of the coconut flour means you can reduce the amount of added sugar, keeping the pancakes healthy and nutritious.

The following recipe is designed to serve 4-6 people, making it ideal for a family breakfast or brunch with friends.

Ingredients:

• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1 tablespoon honey or maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons coconut oil (melted)
• Cooking spray or additional coconut oil for frying

Instructions:

1. Mix the Dry Ingredients: In a medium-sized bowl, combine the coconut flour, baking soda, and salt. Whisk them together until they’re well combined and there are no lumps in the mixture.
2. Combine Wet Ingredients: In a separate large bowl, beat the eggs until they’re light and frothy. Add in the almond milk, honey (or maple syrup), vanilla extract, and melted coconut oil. Whisk these ingredients together until they form a smooth mixture.
3. Incorporate Dry Into Wet: Slowly add the dry ingredients into the wet mixture, stirring continuously to avoid lumps. Mix until you have a smooth batter. The batter will be thicker than traditional pancake batter due to the coconut flour.
4. Preheat the Pan: Heat a non-stick skillet or griddle over medium heat. Lightly coat with cooking spray or a small amount of coconut oil.
5. Cook the Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Use a spatula to spread the batter slightly if needed. Cook for 2-3 minutes, or until bubbles begin to form on the surface. Flip and cook the other side for another 2-3 minutes until golden brown.
6. Serve Warm: Once cooked, remove the pancakes from the skillet and keep them warm while you cook the remaining batter. Serve the pancakes warm with your choice of toppings such as fresh berries, a dollop of Greek yogurt, or a drizzle of honey or maple syrup.

Extra Tips: When working with coconut flour, remember that it absorbs moisture quickly, which is why the batter will be thick. If it becomes too thick while sitting, feel free to add a splash more of almond milk to reach your desired consistency.

Additionally, confirm your skillet is properly heated before adding the batter to ensure even cooking and prevent the pancakes from sticking. These pancakes are best enjoyed fresh but can be stored in the fridge for up to two days and reheated gently.

Greek Yogurt Pancakes

Fluffy Low Calorie Breakfast Pancakes are a delightful way to start your day with a guilt-free indulgence. These pancakes are light, airy, and packed with flavor, making them a perfect choice for anyone looking to enjoy a tasty breakfast without compromising on health goals. By incorporating Greek yogurt into the batter, these pancakes not only achieve their fluffiness but also get a boost of protein, keeping you fuller for longer.

Greek Yogurt Pancakes are an excellent choice for a low-calorie breakfast that doesn’t sacrifice taste. The tanginess of the Greek yogurt adds a unique depth of flavor, while the natural sweetness from a hint of honey or maple syrup makes these pancakes irresistible. Ideal for a leisurely weekend brunch or a quick weekday breakfast, this recipe is both easy to prepare and a crowd-pleaser, perfect for serving 4-6 people.

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1 cup Greek yogurt
• 1/4 cup milk
• 2 large eggs
• 1 tablespoon honey or maple syrup
• 1 teaspoon vanilla extract
• Cooking spray or a small amount of butter for the pan

Cooking Instructions:

1. Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. This guarantees that all the dry ingredients are evenly distributed and ready to incorporate with the wet ingredients.
2. Mix the Wet Ingredients: In a separate bowl, combine the Greek yogurt, milk, eggs, honey or maple syrup, and vanilla extract. Whisk until smooth and well combined, confirming the eggs are fully integrated into the mixture.
3. Combine the Mixtures: Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix the batter, as this can lead to dense pancakes. A few lumps in the batter are perfectly fine.
4. Preheat the Pan: Heat a non-stick skillet or griddle over medium heat. Lightly coat the surface with cooking spray or a small amount of butter to prevent the pancakes from sticking.
5. Cook the Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges start to look set. Flip the pancakes carefully and cook for an additional 1-2 minutes on the other side until golden brown.
6. Serve Warm: Transfer the cooked pancakes to a plate and keep them warm while you cook the remaining batter. Serve the pancakes warm with your choice of toppings such as fresh fruit, a dollop of Greek yogurt, or a drizzle of honey.

Extra Tips: To achieve the fluffiest pancakes, make sure not to overmix the batter. Overmixing can cause the gluten in the flour to develop too much, resulting in tougher pancakes. If you prefer a sweeter pancake, feel free to increase the amount of honey or maple syrup in the batter.

Additionally, letting the batter rest for a few minutes before cooking can help the ingredients meld together, leading to a better texture. Enjoy your delicious and healthy breakfast pancakes!