50 Calorie Whole Wheat Pancakes
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 50.2
- Total Fat: 1.2 g
- Cholesterol: 14.1 mg
- Sodium: 94.1 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 1.3 g
- Protein: 2.1 g
View full nutritional breakdown of 50 Calorie Whole Wheat Pancakes calories by ingredient
Introduction
A healthier twist on pancackes. Each of these packs good fiber and protein and only 50 calories! My husband and 11 year old son said these were the best pancakes ever! A healthier twist on pancackes. Each of these packs good fiber and protein and only 50 calories! My husband and 11 year old son said these were the best pancakes ever!Number of Servings: 32
Ingredients
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1 1/2 cup whole white wheat flour (we use King Arthur)
2 scoops (40gm) high quality protein powder (we use Whey Factors, unflavored)
3 T. sugar
1/4 tsp. salt
8 tsp. Fiber-sure (Inulin)
4 tsp. baking powder
1 T. cinnamon
2 eggs, beaten (we use Eggland's Best)
1.5 cups milk
2 T. light corn syrup
3 T. Olivio spread, melted
1 T. vanilla extract
Directions
Combine all dry ingredients in a medium bowl. In a separate bowl combine eggs, milk, corn syrup, Olivio and vanilla extract, mix well. Stir the liquid into the flour mixture. Heat skillet over medium heat. Spray with cooking spray. Use approximately 1/8 cup batter for each pancake- this batter is relatively thin so 1/8 cup should spread to about 4 inches. Cook until top surface is bubbly and edges appear dry. Turn and cook to brown the other side. Because of the whole wheat flour and cinnamon these pancakes are naturally darker.
Makes 32 - 4 inch pancakes. These pancakes freeze well and can be reheated in the microwave for a quick weekday breakfast
Serving suggestion: Stir a handful of blueberries and 1/2 small sliced banana and 1 tsp of chopped peacans into a scant 1/2 cup of batter. Use 1/4 of mixture for each pancake and cook as above. Moist/sweet pancake need no syrup- and the fruit and nuts add less than 100 cal so this makes a great breakfast for less than 300 cal.
Number of Servings: 32
Recipe submitted by SparkPeople user LYNNJUMP.
Makes 32 - 4 inch pancakes. These pancakes freeze well and can be reheated in the microwave for a quick weekday breakfast
Serving suggestion: Stir a handful of blueberries and 1/2 small sliced banana and 1 tsp of chopped peacans into a scant 1/2 cup of batter. Use 1/4 of mixture for each pancake and cook as above. Moist/sweet pancake need no syrup- and the fruit and nuts add less than 100 cal so this makes a great breakfast for less than 300 cal.
Number of Servings: 32
Recipe submitted by SparkPeople user LYNNJUMP.