fluffy lower calorie pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
195 gram(s) BOb's flour in grams 1 serving Stevia - Pure Via All Natural Zero Calorie Sweetener 3 tsp Baking Powder .75 tsp Salt 10 oz Almond Breeze Almond Milk, Unsweetened Original, shelf stable 1 tsp Vanilla extract, imitation, alcohol 1 large Egg, fresh, whole, raw 14 gram(s) Butter (Kerrygold) Pure Irish Gold Foil 1T=14g
DIRECTIONS
MAKE BATTER
Whisk flour, sugar, baking powder and the salt in a medium bowl.
Warm milk in microwave or on top of stove until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds). Whisk milk, egg, melted butter and the vanilla extract until combined. (By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps).
COOK PANCAKES
Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
Make a well in the center of the flour mixture, pour milk mixture into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps, in fact you want that – it is important not to over-mix the batter.
Lightly brush skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 4-inch circle.
When edges look dry and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter and/or berries.
Serving Size: 3 pancakes per person ( 4 people-3 pancakes)
Number of Servings: 4
Recipe submitted by SparkPeople user NATASHAWHEATLY.
MAKE BATTER
Whisk flour, sugar, baking powder and the salt in a medium bowl.
Warm milk in microwave or on top of stove until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds). Whisk milk, egg, melted butter and the vanilla extract until combined. (By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps).
COOK PANCAKES
Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
Make a well in the center of the flour mixture, pour milk mixture into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps, in fact you want that – it is important not to over-mix the batter.
Lightly brush skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 4-inch circle.
When edges look dry and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter and/or berries.
Serving Size: 3 pancakes per person ( 4 people-3 pancakes)
Number of Servings: 4
Recipe submitted by SparkPeople user NATASHAWHEATLY.
Nutritional Info Amount Per Serving
- Calories: 228.8
- Total Fat: 5.4 g
- Cholesterol: 54.0 mg
- Sodium: 900.8 mg
- Total Carbs: 36.4 g
- Dietary Fiber: 1.8 g
- Protein: 7.6 g
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