Low Calorie Skinny Pancakes
Light and fluffy pancakes that deliver all the flavor without the guilt, perfect for a healthy breakfast or brunch.
Ingredients
Dry Ingredients
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsweetened almond milk Can be substituted with other plant-based milk.
- 1 tablespoon maple syrup or honey
- 1 teaspoon vanilla extract
Cooking Ingredients
- 1 spray cooking spray or a small amount of oil for the pan Use to coat the pan.
Instructions
Preparation
- In a large mixing bowl, combine the dry ingredients: whole wheat flour, baking powder, and salt. Whisk together until well mixed.
- In another bowl, mix the wet ingredients: unsweetened almond milk, maple syrup or honey, and vanilla extract. Stir until blended.
- Pour the wet ingredients into the dry ingredients. Gently fold together until just combined. The batter should be slightly lumpy.
Cooking
- Preheat your non-stick pan over medium heat and lightly coat it with cooking spray or oil.
- Pour 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
- Flip the pancakes and cook for an additional 2 minutes on the other side until lightly browned.
- Stack them up on a plate, add your favorite toppings, and enjoy!
Notes
For substitutions, you can swap almond milk for oat or coconut milk. Avoid overmixing the batter for fluffier pancakes. Store leftovers in an airtight container in the fridge for up to 3 days or freeze with parchment paper between each pancake.