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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 60.6
  • Total Fat: 0.5 g
  • Cholesterol: 0.5 mg
  • Sodium: 353.6 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 1.7 g
  • Protein: 2.4 g

View full nutritional breakdown of Fluffy as Heck Whole Wheat Low Cal Pancakes For One calories by ingredient
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Fluffy as Heck Whole Wheat Low Cal Pancakes For One

Submitted by: JOKAYGIRL

Introduction

Cinnamon and apple flavoured!
Recipe yields enough for one-two people, can be doubled easily.
Beaten egg white(s) cause this pancake recipe to be "fluffy as heck"!
If you find the pancakes are coming out too mushy, decrease the amount of water you're using in the recipe or cook at a lower heat for longer.
Cinnamon and apple flavoured!
Recipe yields enough for one-two people, can be doubled easily.
Beaten egg white(s) cause this pancake recipe to be "fluffy as heck"!
If you find the pancakes are coming out too mushy, decrease the amount of water you're using in the recipe or cook at a lower heat for longer.

Number of Servings: 3

Ingredients

    1/4 cup whole wheat flour.
    1/4 tsp baking powder
    1/4 tsp baking soda
    1/4 tsp salt
    1/4 tsp sweetener *increase if desired
    1/4 tsp cinnamon * increase if desired
    1/4 tsp vanilla extract
    1/2 large egg white
    1/2 cup applesauce
    2 tbsp milk
    3 tbsp water
    Cooking Spray or margarine for cooking. (I used Pam)

Directions

Mix all dry ingrediants in a bowl.
Add applesauce and milk and vanilla to dry ingrediants, mix.
Take a portion of your egg white (not yet beaten) and mix it into the batter as is. Approximately 1/2 of your 1/2 egg white will do. (So 1/4 of the original 1 large egg white)
Add 2 of the tbsp of water and mix.
Using an electric beater, beat the remaining 1/4 egg white untill stiff. Then fold egg white into the batter.
Add remaining 1 tbsp of water and mix (not too hard).

Pour batter into hot, greased skillet making pancakes approximately 3-4 inches diameter. (The smaller they are the easier to flip.) Remove when well-browned.

* TIPS: 1. only use metal or glass bowls for egg whites
2. pancakes take a little longer than normal ones so be patient and use fairly low heat
3. if you find it difficult to get 1/2 an egg white you can use the whole egg white but you must only beat 1/4 of the egg white (approximately 1/2 tsp) or else the pancakes won't stick together.
4. I have a whisk attachment for my beater so egg whites take only 2 minutes of beating to form. It may take much longer for you, look up how to beat egg whites online if you're unsure.

Number of Servings: 3

Recipe submitted by SparkPeople user JOKAYGIRL.






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