Fluffy as Heck Whole Wheat Low Cal Pancakes For One
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1/4 cup whole wheat flour.1/4 tsp baking powder1/4 tsp baking soda1/4 tsp salt1/4 tsp sweetener *increase if desired1/4 tsp cinnamon * increase if desired1/4 tsp vanilla extract1/2 large egg white 1/2 cup applesauce2 tbsp milk3 tbsp waterCooking Spray or margarine for cooking. (I used Pam)
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.
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.
Nutritional Info 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
Member Reviews
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LUVMYYOGA
these things were NOT that great. not fluffy at all, and were an absolute PAIN to cook.... literally 30 min to even resemble cooked, but by that time the outside was BLACK and the inside absolute liquid- they were oozing. If someone could make a GOOD makeover, I'd love it! :) good taste though :) - 6/4/16