Appetite-satisfying pancakes without the excess calories! Low in calories, fat, and sugar, these nutritious pancakes made with bananas and Greek yogurt are also high in protein. Low Calorie Pancake Recipe
With this straightforward recipe, you can quickly make tasty pancakes that won’t ruin your diet. You won’t miss the added sugar and fat in traditional pancakes since they are so delicious. Low Calorie Pancake Recipe
These low-calorie pancakes actually resemble conventional pancakes because the recipe calls for flour in addition to bananas and eggs. If you’re not a big lover of bananas, adding cinnamon to the mix will also help hide the flavor.
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This recipe requires the following ingredients:
- Approximately 12 cup of mashed banana from 1 ripe banana
- one egg white
- Greek yogurt in vanilla, half a cup
- 14 cup vanilla almond milk without added sugar
- vanilla extract, 1/2 tsp.
- all-purpose flour, half a cup
- one tablespoon of baking powder
- 12 tsp. optional cinnamon
- 1 optional tablespoon of sweetness (such as Swerve or Splenda)
The bananas should be as ripe as possible because that’s how banana bread is best! On the inside, riper bananas are softer and sweeter.
Although adding cinnamon and sweetener is entirely optional, I believe it enhances the flavor of these pancakes. However, you are free to exclude it if that suits your tastes.
Mash the banana to begin preparing the pancake batter. I mash the banana with a fork in a big glass measuring cup. About 12 cup of mashed banana is appropriate. In order to remove any large bits, I like to finely mash the bananas.
The egg white, Greek yogurt, almond milk, and vanilla essence should then be incorporated. Once the mashed banana is thoroughly combined with the wet ingredients, stir.
The flour, baking powder, cinnamon, and sweetener are then added. Mix the batter thoroughly by stirring.
Add another tablespoon of flour if the batter is too thin. Add another tablespoon of almond milk if the batter is too thick. The batter should resemble standard pancake batter in terms of consistency—it should be relatively thick yet pourable.
A skillet or griddle should be heated to medium. Apply nonstick spray to the pan. Pour each pancake with around 14 cup of batter. Cook each pancake for two to three minutes, or until the edges are just starting to set. In the pancake’s center, bubbles ought to be forming.
Then flip them over and cook the other side for an additional two minutes. Golden brown and cooked through are ideal for pancakes.
Between each batch, apply a new layer of spray.
Add another tablespoon of almond milk to the batter if it is too thick.
Add another tablespoon of flour if the batter is too thin.
If making pancakes for a family rather than just one or two people, double or quadruple the recipe (one large serving, or two average servings)