Pancakes are an American favourite. Whether they may be smothered in butter and syrup, dusted with powdered sugar, or topped with a mound of fresh fruit and whipped cream, pancakes are readily available in practically any American diner that serves breakfast fare, and have been prepared at home by loving Mothers and Grandmother's for years. Pancakes produced at home possess a distinct advantage over the restaurant pancakes, or even the assortment that come in a box or frozen variety. Small tweaks to the standard ingredients can take what is typically a once in a while pleasure to a weekly or everyday staple. The distinction between using full fat ingredients, and whole wheat flour versus white flour, won't be evident in the taste, but might show up as a smaller number on the bathroom scale.
Do not let a lengthy list of ingredients intimidate you. These low calorie diet pancakes are not only simple to make, but are easy on the wallet also as the waistline.
Low calorie diet plan pancake recipe ingredients
3/4 cup of whole wheat flour, 3/4 cup of all purpose flour, 1/2 teaspoon of baking soda, 1 1/2 teaspoons of baking powder, 1/4 teaspoon of salt, two large eggs (or equal amount of egg substitute), 1/2 cup of fat free skim milk, 1 cup of reduced fat buttermilk, 1 tablespoon of honey, 1/4 teaspoon of pure vanilla extract,
Directions
1. Preheat the oven to 200 degrees F. It is for keeping all the pancakes warm till the entire batch of batter has been used.
2. Preheat a huge, nonstick skillet above medium low heat. Making use of a nonstick surface will allow the pancakes to be grilled without the aid of fat, such as butter or oil. If the batter sticking is a problem, use a light layer of fat free cooking spray.
3. Whisk the all purpose and whole wheat flours, baking powder, baking soda and salt together inside a medium bowl. Inside a separate container, beat the vanilla, honey, eggs, buttermilk and skim milk until combined.
4. Very carefully add the wet mixture in to the bowl of dry ingredients, mixing until just combined. Be careful not to over mix the batter, as this can make tough pancakes. The batter must remain slightly bit lumpy.
5. Working with a 1/4 size measuring cup, very carefully ladle the batter onto the hot grilling surface. When the upper surface of the pancake begins to bubble and the grill side is a good golden brown, the pancake is ready to flip. When both sides are golden brown, remove and place in a glass baking dish and keep in the 200 degree oven until all of the batter has been made use of.
Serving Options for low calorie pancakes
Feel free to top these wholesome, low calorie diet pancakes with any assortment of fruit and reduced fat whipped cream. Maple syrup is actually a amazing topper, but experiment a bit with other kinds of syrup such as apricot or strawberry, that are naturally low in fat and calories.
Do not let a lengthy list of ingredients intimidate you. These low calorie diet pancakes are not only simple to make, but are easy on the wallet also as the waistline.
Low calorie diet plan pancake recipe ingredients
3/4 cup of whole wheat flour, 3/4 cup of all purpose flour, 1/2 teaspoon of baking soda, 1 1/2 teaspoons of baking powder, 1/4 teaspoon of salt, two large eggs (or equal amount of egg substitute), 1/2 cup of fat free skim milk, 1 cup of reduced fat buttermilk, 1 tablespoon of honey, 1/4 teaspoon of pure vanilla extract,
Directions
1. Preheat the oven to 200 degrees F. It is for keeping all the pancakes warm till the entire batch of batter has been used.
2. Preheat a huge, nonstick skillet above medium low heat. Making use of a nonstick surface will allow the pancakes to be grilled without the aid of fat, such as butter or oil. If the batter sticking is a problem, use a light layer of fat free cooking spray.
3. Whisk the all purpose and whole wheat flours, baking powder, baking soda and salt together inside a medium bowl. Inside a separate container, beat the vanilla, honey, eggs, buttermilk and skim milk until combined.
4. Very carefully add the wet mixture in to the bowl of dry ingredients, mixing until just combined. Be careful not to over mix the batter, as this can make tough pancakes. The batter must remain slightly bit lumpy.
5. Working with a 1/4 size measuring cup, very carefully ladle the batter onto the hot grilling surface. When the upper surface of the pancake begins to bubble and the grill side is a good golden brown, the pancake is ready to flip. When both sides are golden brown, remove and place in a glass baking dish and keep in the 200 degree oven until all of the batter has been made use of.
Serving Options for low calorie pancakes
Feel free to top these wholesome, low calorie diet pancakes with any assortment of fruit and reduced fat whipped cream. Maple syrup is actually a amazing topper, but experiment a bit with other kinds of syrup such as apricot or strawberry, that are naturally low in fat and calories.
About the Author:
The author loves cooking pancakes and has a webpage devoted to it. You are able to find recipes like this recipe among others. For more of these recipes, have a look at this recipe.
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