Best 4 Whole Wheat Low Fat Sugar Free Pancakes Recipes
Indulge in a delightful culinary experience with our collection of whole wheat, low-fat, sugar-free pancake recipes. These pancakes are not only incredibly delicious but also cater to your health-conscious lifestyle. Crafted with wholesome ingredients, they offer a guilt-free indulgence that won't compromise on flavor. From classic buttermilk pancakes to protein-packed options and even vegan and gluten-free variations, our recipes cater to diverse dietary preferences and allergies. Embrace a healthier start to your day with these nutritious and satisfying whole wheat, low-fat, sugar-free pancakes.
Here are our top 4 tried and tested recipes!
WHOLE WHEAT PANCAKES
Steps:
- Mix all dry ingredients in a bowl. Add wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots; don't over-mix.
- Heat a large skillet on medium heat. Lightly spray oil to coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble, you may add your fruit if you wish. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter. Makes 14 pancakes.
Nutrition Facts : ServingSize 2 pancakes, Calories 172 kcal, Carbohydrate 31.5 g, Protein 9 g, Fat 2 g, Cholesterol 5 mg, Sodium 561 mg, Fiber 5 g, Sugar 2.5 g
FLUFFY NO SUGAR WHOLE WHEAT PANCAKES RECIPE
Ditch the boxed pancake mix and never look back with this easy No Sugar Added Whole Wheat Pancakes recipe! They're big and fluffy and the taste just can't be beat!
Provided by Janice - Salads for Lunch
Categories Breakfast Recipes
Time 20m
Number Of Ingredients 7
Steps:
- In a large bowl, using a whisk combine dry ingredients: whole wheat flour, baking powder, baking soda, and salt.
- In another bowl, use a whisk to combine the wet ingredients: buttermilk, egg, and melted butter.
- Add the wet mixture into the dry ingredients, and stir the two together until just barely mixed and leaving some lumps.
- Preheat a nonstick griddle to 375 degrees F and grease the surface with butter.
- Add small scoops of pancake batter (the batter will be thick) and use a cookie scoop to gently smooth the scoop into a flatter circle.
- Cook for a few minutes, until you see little bubbles forming on the surface.
- Flip the pancakes and cook for a couple minutes on the other side. If you peek underneath, the bottom should be golden brown.
Nutrition Facts : Calories 261 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 86 milligrams cholesterol, Fat 11 grams fat, Fiber 4 grams fiber, Protein 10 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 620 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
100% WHOLE WHEAT LOW FAT PANCAKES
I created these one day for my kiddies when I couldn't find a recipe that fit my bill. They turned out great! Note: If you like fluffy pancakes stir wet ingredients into dry with a wooden spoon leaving some lumps (more lumps=bigger cakes), alternately if you like thin pancakes, like me, use your blender to mix all the ingredients at once and blend until smooth UPDATE: SEPT '07: For those who don't like really thick pancakes try reducing flour by 1/2cup and replacing it with milk, this will give a runnier batter and should give a thinner pancake :)THANKS FOR THE COMMENTS EVERYONE!!! (GOOD AND BAD, WE ALL LEARN FROM CRITISISM TOO ;) )
Provided by LuckyMomof3
Categories Breakfast
Time 20m
Yield 12 medium cakes
Number Of Ingredients 9
Steps:
- Depending on your preference (see description above) blend/mix all ingredients except fruit.
- Heat pan on medium till drop of water "dances" in pan.
- Pour batter into pan to desired size of pancake, if using fruit add small handfuls to individual cakes after pouring into pan (I've done both adding to batter and adding to individual cakes and this works best for me, fruit tends to sink to bottom of bowl but both ways are acceptable).
- When bubbles appear on surface and begin to "sink" flip and cook on other side until brown.
- Note: if you are using a good non-stick pan it is not necessary to use oil in the pan!
- Repeat with remaining batter until all gone.
- Serve with favorite topping i.e., fruit, syrup, jam etc.
100% WHOLE WHEAT PANCAKES
These come out very light and fluffy and are full of whole grain. My kids love them! If you like blueberries, throw a few on top before flipping the cake :)
Provided by Kristie Ann
Categories Breakfast and Brunch Pancake Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
- Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.
Nutrition Facts : Calories 410 calories, Carbohydrate 57.2 g, Cholesterol 98.5 mg, Fat 15 g, Fiber 7.3 g, Protein 15.9 g, SaturatedFat 3.3 g, Sodium 874.5 mg, Sugar 13.3 g
Tips for Making Whole Wheat Low-Fat Sugar-Free Pancakes
- Make sure the pancake batter is not too thick; add more milk or water as needed to get a smooth, pourable consistency.
- Let the batter rest for 5-10 minutes before cooking. This will help the gluten in the flour relax, resulting in lighter and fluffier pancakes.
- Heat a non-stick pan or griddle over medium heat. Grease the pan lightly with cooking spray or butter.
- Pour 1/4 cup of batter onto the hot pan for each pancake. Cook for 2-3 minutes per side, or until golden brown.
- Serve the pancakes immediately with your favorite toppings, such as fresh fruit, yogurt, or syrup.
Conclusion
These whole wheat low-fat sugar-free pancakes are a delicious and healthy way to start your day. They're packed with fiber and protein, and they're naturally sweet thanks to the addition of ripe bananas. Best of all, they're easy to make and can be customized to your liking. So next time you're in the mood for pancakes, give this recipe a try!
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