Skinny Pancakes?

BUMP ...its pancake tuesday soon i wann know one too!!

Anyone have a nice recipe for low fat pancakes?

I usually make pancakes like this:

Flour
Egg
Milk
Sugar

I don't know measurements, really it's just feel now I've been making them so long, and I usually top with butter and golden syrup. Mine rise like american pancakes (they are thick, not thin like crepes) and are soft and fluffy.

I suppose I could use low cal sugar substitute, egg white only, skimmed milk and only have lemon juice rather than golden syrup, but there must be tastier ways...anyone have any ideas??

I tend not to venture far away from the flavours I like because then it's not something I will eat often. Think what you will be willing to eat longterm.

Waffle and Pancake Mix

(I personally love organic extra virgin coconut oil, it is what I use. Once you taste it you won't use anything else in your waffles.
Just measure it out and melt it in a small pot)

4.5 cups flour
3/4 cup sugar
3/4 teaspoon salt
4.5 teaspoons baking powder
1/4 tsp ginger
1/4 tsp nutmeg
1/2 tsp cinnamon


Put in jar and shake well to mix.

To 1.5 cups mix in a bowl add one egg, and 1 1/3 cup butter milk, and 2 tbs oil, 1 tsp vanilla, and mix well. Let stand 5 min.
Using a measuring cup measure 1/3 cup into each wedge.

Makes 2 whole round belgium waffles.

For Pancakes:

The only thing you change would be 1.5 cups buttermilk. Everything else stays the same.

For a lighter waffle exchange low fat milk for the oil.

Experiment and add your favorite fruit or even bacon, sausage, and cheese...even a scrambled egg.

I like to make mine like this. This recipe makes around 8. They are nice and light and dont give you that heavy feeling you sometimes get after eating pancakes!

57g plain flour
2 medium eggs
142g/5oz fat free fromage frais
145ml/¼pt skimmed milk

Fry Light

Sift the flour into a bowl and make a well in the centre. Add the eggs and fat free fromage frais and whisk until smooth. Pour in the milk and whisk again to form a batter. Stand for 30 minutes, then cook one at a time in a non-stick pan lightly sprayed with Fry Light.

Just made these from my Biggest Loser Cookbook night before last and posted a topic about it because I had to share. They were great!!! I ate the whole recipe and made 1/4 cup sized pancakes and got 4 big ones! With a 1/4 cup sugar free syrup it only totals 300 calories!!! My 3 year old even ate them! I used nonstick spray and the key is to let them cook mostly before flipping otherwise you are going to have a mess. Also no need for the oven step! I will be doing them with strawberries next!

Better Blueberry Pancakes

Ingredients:

1/2 cup reduced-fat buttermilk
1/2 cup whole-grain oat flour
1 large egg white, lightly beaten
1/2 teaspoon baking soda
1/4 teaspoon vanilla extract
1/4 teaspoon salt
I Can’t Believe It’s Not Butter! spray
1/2 cup fresh or frozen (not thawed) blueberries
Sugar-free, low-calorie pancake syrup (optional)
100% fruit orange marmalade spread (optional)


Directions:

Preheat the oven to 200°F.

In a small bowl, combine the buttermilk, flour, egg white, baking soda, vanilla,
and salt. Whisk just until blended. Stir in the blueberries. Let stand for 10
minutes.

Heat a large nonstick skillet over medium heat until it is hot enough for a spritz
of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to mist lightly with I Can’t Believe It’s Not Butter! cooking spray. Return the pan to the heat. Pour the batter in 1/8-cup dollops onto the skillet to form 3 or 4
pancakes. Cook for about 2 minutes, or until bubbles appear on the tops and
the bottoms are golden brown. Flip. Cook for about 2 minutes, or until browned on the bottom. Transfer to an oven-proof plate. Cover with aluminum foil. Place in the oven to keep warm. Repeat with cooking spray and the remaining batter to make 8 pancakes total.

Place 4 pancakes on each of 2 serving plates. Serve your blueberry pancakes
immediately with I Can’t Believe It’s Not Butter! spray, syrup, and/or fruit spread, if desired.

Nutritional Info Per Serving:
140 Calories, 8g Protein, 20g Carbs, 3g Fat, 5mg Cholesterol, 3g Fiber,
687mg Sodium, 3 Points+ Plus

If you are going to have pancakes just go for it. It's one of those foods that are always going to be High Carb and Calorie because who can eat 1 pancake. Oatmeal in a pancake is not a pancake to me. I haven't had one in a couple years. Miss them. :sad:

http://www.skinnytaste.com/2012/02/heart-shaped-chocolate-chip-banana.html#more

Bump! Who doesn't love healthier versions of the things they enjoy eating! Love this topic!

I love using skinnytaste.com for breakfast ideas, this is one I have alot, super yummy!

Banana Nut Pancakes
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 2 pancakes • Old Points: 3 pts • Points+: 4 pts
Calories: 145.7 • Fat: 4.0 g • Protein: 6.7 g • Carb: 22.1 g • Fiber: 3.1 g

WITHOUT NUTS:
Servings: 6 • Serving Size: 2 pancakes • Points: 2 pts • Points+: 3 pts
Calories: 129.1 • Fat: 2.4 g • Protein: 6.3 g • Carb: 21.8 g • Fiber: 3.0 g

1 cup whole wheat flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1 large banana, very ripe, mashed
1 cup 1% milk
3 large egg whites
2 tsp oil
1 tsp vanilla
2 tbsp chopped walnuts (optional)
olive oil or butter flavor cooking spray


Mix all dry ingredients in a bowl. Combine milk, egg white, oil, vanilla and mashed bananas in a bowl and mix until smooth. Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots. Don't over-mix.

Heat a large skillet on medium heat. Spray cooking spray to lightly coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

Makes about 3 cups of batter which yields 12 pancakes.

Oatmeal Pancakes (Recipe originally from The South Beach Diet Book)

Ingredients
1 1/4 cups rolled oats
2 cups fat-free milk
1 egg
1/2 cup whole-wheat flour
1/4 cup toasted wheat germ
1 tablespoon baking powder
2 teaspoons sugar substitute
2 teaspoons canola oil
1/2 teaspoon salt

Instructions
In a medium bowl, combine the oats and milk and allow to stand for 10 minutes. Stir in the egg, flour, wheat germ, baking powder, sugar substitute, oil, and salt, mixing until evenly blended and only small lumps remain. Let the batter stand for 30 minutes in the refrigerator.

Heat a large nonstick skillet coated with cooking spray over medium heat. Working in batches, pour the batter by 1/4 cups into the pan and cook for 3 to 4 minutes, or until the top starts to bubble and the bottom is browned. Turn and cook for 1 to 2 minutes longer, or until golden brown. Remove to a plate and keep warm. Repeat to make a total of 12 pancakes.

Nutritional information
Per pancake:
90 calories
2 g fat (0 g sat)
14 g carbohydrate
1/2 g protein
1 g dietary fiber
250 mg sodium
20 mg cholesterol