Pancakes are an American favourite. Whether they're smothered in butter and syrup, dusted with powdered sugar, or topped with a mound of fresh fruit and whipped cream, pancakes are obtainable in virtually any American diner that serves breakfast fare, and have been prepared at home by loving Mothers and Grandmother's for many years. Pancakes made at home possess a distinct benefit over the restaurant pancakes, or even the variety that are available in a box or frozen kind. Little tweaks to the standard ingredients can take what is ordinarily a once in a while pleasure to a weekly or daily staple. The difference between making use of full fat ingredients, and whole wheat flour versus white flour, will not be evident in the taste, but may show up as a smaller number on the bathroom scale.
Don't let a lengthy list of ingredients intimidate you. These low calorie diet program pancakes are not only easy to make, but are easy on the wallet also as the waistline.
Low calorie eating 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. This is for keeping all the pancakes warm till the entire batch of batter has been utilized.
2. Preheat a big, nonstick skillet over moderate low heat. Utilizing 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 concern, 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 container. Inside a different container, beat the vanilla, honey, eggs, buttermilk and skim milk until combined.
4. Meticulously add the wet mixture into the bowl of dry ingredients, mixing till just combined. Be careful not to over mix the batter, as this will create tough pancakes. The batter need to stay a bit bit lumpy.
5. Using a 1/4 size measuring cup, 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. Once both sides are golden brown, remove and place in a glass baking dish and keep in the 200 degree oven until all the batter has been utilised.
Serving Choices for low calorie pancakes
Feel free to top these healthy, low calorie diet pancakes with any selection of fruit and reduced fat whipped cream. Maple syrup is a great topper, but experiment just a little with other types of syrup such as apricot or strawberry, that are naturally low in fat and calories.
Don't let a lengthy list of ingredients intimidate you. These low calorie diet program pancakes are not only easy to make, but are easy on the wallet also as the waistline.
Low calorie eating 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. This is for keeping all the pancakes warm till the entire batch of batter has been utilized.
2. Preheat a big, nonstick skillet over moderate low heat. Utilizing 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 concern, 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 container. Inside a different container, beat the vanilla, honey, eggs, buttermilk and skim milk until combined.
4. Meticulously add the wet mixture into the bowl of dry ingredients, mixing till just combined. Be careful not to over mix the batter, as this will create tough pancakes. The batter need to stay a bit bit lumpy.
5. Using a 1/4 size measuring cup, 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. Once both sides are golden brown, remove and place in a glass baking dish and keep in the 200 degree oven until all the batter has been utilised.
Serving Choices for low calorie pancakes
Feel free to top these healthy, low calorie diet pancakes with any selection of fruit and reduced fat whipped cream. Maple syrup is a great topper, but experiment just a little with other types of syrup such as apricot or strawberry, that are naturally low in fat and calories.
About the Author:
The author loves cooking pancakes and features a site dedicated to it. You'll be able to find recipes like recipe for low calorie diet pancake among others. For a lot more of these recipes, look into this recipe.
