Low Calorie Pancakes: The Most Easy, Healthy And Delicious Pancake Recipe!

Fluffy Low Calorie Pancakes have never been easier to make. With just five simple ingredients, no banana and no flour, this easy recipe will become your new favorite breakfast. It’s filled with 45 grams of protein! I’m definitely a matter of course, especially when it comes to food!  I eat the same meals every week, actually, I think every day. 

Maybe it’s because they’re quick and easy, or maybe it’s because they’re just too delicious.  My breakfast routine varies every day. I might eat some Protein Bread with some homemade hazelnut butter, Granola yogurt cups or a Protein pudding– without the banana, absolutely. 

Low Calorie Pancakes Recipe Overview

Delight yourself with these fluffy, delicious low calorie pancakes without sacrificing taste or your fitness goals. These protein-packed pancakes are light and fluffy, with a sweetness that battles the originals. Enjoy a macro-friendly breakfast with 45 grams of protein for just 359 calories – the perfect post-workout diesel or anytime treat.

This recipe is diet-friendly, using no flour, banana, or nuts, and easily adjustable for gluten-free or keto diets. Get creative with mix-ins, toppings, and flavor variations. The possibilities are endless for creating a stack of high-protein pancakes that will satisfy your breakfast cravings. 

Ingredients And Alternatives For These Low Calorie Pancakes Recipe

You only need five simple ingredients to make low calorie pancakes from scratch. No banana, oil, or sugar required! And don’t worry if you’re missing something, I’ve included all the replacements in the list below.

• Egg: A whole egg makes pancakes softer, tastier, and binds the batter without the need of a banana. For vegan protein pancakes, substitute with a flaxseed egg or a small mashed banana.

• Protein powder: You can use whey, plant-based protein powder, or casein. Since this recipe doesn’t have any sweetener, I recommend using a flavored protein powder, such as vanilla or chocolate. If you want to know what kind of protein powder to use, Simply read my Baking With Protein Powder Article.

• Oats (or oat flour): For ease, I started with pre-made oat flour, but you can easily use (gluten-free) rolled oats and blend all the ingredients. As an alternative, choose whole wheat flour, all-purpose flour, or almond flour.

• Baking powder: This helps the pancakes rise and get fluffy. Make sure it’s not expired!

• Milk of choice: Both dairy and plant-based milk work well. My favorites are soy milk, unsweetened almond milk, and oat milk. 

This recipe for low calorie pancakes utilizes the inherent sweetness of vanilla protein powder, taking out the need for additional sweeteners. Flavored protein powders usually contain sugar substitutes, making added sweetness unnecessary. However, if you prefer a sweeter pancake, or are using unflavored protein powder, feel free to add a tablespoon of your preferred sweetener, like honey or maple syrup.

Which Protein Powder Is Most Suitable For Protein Pancakes?

This recipe provides a diverse base for protein low calorie pancakes, obliging various protein choices. Whey protein blends easily with less milk, while vegan or casein protein requires a bit more liquid for optimal consistency. 

Regardless of your preference, choosing flavored protein, like vanilla or chocolate, is recommended as it provides sweetness without additional sugar. Unflavored protein might leave your pancakes bland, making necessary the use of extra syrup or honey. Enjoy the malleability of this recipe, customizing it to your protein and taste preferences.  

The amount of milk required for smooth batter varies based on the type of protein powder used. Whey protein powder, known for its easy mixing properties, demands the use of a smaller amount of milk, approximately 60 ml or 1/4 cup.

Vegan Protein Powder and Casein, due to their highly absorbent nature, demand a larger quantity of milk, around 120 ml or 1/2 cup. This difference in milk usage ensures a consistent texture and prevents the batter from being overly thick or thin. 

Making This Exquisite Protein Powder Low Calorie Pancakes Recipe

This recipe for protein pancakes is incredibly easy, requiring just a bowl or blender and less than 10 minutes of your time. The detailed instructions are given below but here’s a quick overview to get you started. Enjoy a delicious and nutritious breakfast that’s ready in a flash!

Steps For Making Protein Pancakes

Begin by whisking together protein powder, oat flour, and baking powder in a bowl. If you’re using rolled oats, blend them into a fine flour before combining. Create a well in the center of the dry ingredients and crack in an egg. If you are using unflavored protein powder, stir in a small amount of maple syrup or honey.

Gradually add milk, beginning with 60 ml (1/4 cup), while whisking continuously. Adjust the amount of milk as needed, up to 120 ml (1/2 cup), to achieve a smooth batter. Pour a small scoop of batter onto a hot, greased skillet over medium heat. Cook until the underside is golden and bubbles begin to appear, then flip and cook until golden on the other side.

Some Variations Of Flavor In This Recipe

This has been my go-to protein powder pancake recipe for years, and it’s a winner for a reason! It’s quick, easy, healthy, and so delicious that I can’t get enough of it. Plus, it’s incredibly versatile and allows for boundless customization. Here are a few ideas to get you started:

• Chocolate Chip Pancakes: Fold in a handful of your favorite chocolate chips and finish with a drizzle of peanut butter on top—my personal favorite!

• Peanut Butter Pancakes: Stir 1 tablespoon of peanut butter into the batter for a boost of nutty flavor.

• Chocolate Protein Pancakes: Mix 1 tablespoon of cocoa powder into the batter and add some dark chocolate chips for an extra decadent treat.

• Blueberry Pancakes: Add fresh or frozen blueberries and optionally a ½ teaspoon of lemon juice for a bright and tangy flavor.

• Tiramisu Protein Pancakes: Mix in about ½ teaspoon of coffee powder for a hint of coffee flavor and serve with a dollop of your favorite yogurt. 

• Oreo Pancakes: Crush a few Oreos or protein cookies and mix them into the batter for extra texture and flavor.

• Toppings: Whether you keep your pancakes plain or add a flavor twist, be sure to top them off with deliciousness!  Some of my personal favorites include banana and peanut butter, PB&J, maple syrup or honey, jam, keto caramel sauce, low-calorie Nutella, whipped cottage cheese, and Greek yogurt.

Adaptation Methods To Various Dietary Needs

• Vegan Protein Pancakes: For a vegan twist, replace the egg with either one flaxseed egg or a small mashed banana. Make sure to use plant-based protein powder and a non-dairy milk like almond or oat milk.

• Low-Carb Protein Pancakes: To keep things low-carb, replace the oat flour for almond flour. Coconut flour isn’t a suitable replacement as it requires more liquid and tends to make the pancakes dry. For milk, I recommend unsweetened almond milk or sugar-free soy milk – dairy milk isn’t keto-friendly. 

• Gluten-Free Pancakes: For gluten-free pancakes, use certified gluten-free rolled oats or oat flour. Alternatively, you can swap out the oats entirely for almond flour.  Double-check that your protein powder is also gluten-free. 

Exclusive Tips By Chef Foodi Himself

• To ensure the making perfectly fluffy protein pancakes, avoid overmixing the batter.  Simply whisk until all ingredients are combined; overmixing will incorporate too much air, resulting in dry pancakes. 

• Adjust the sweetness to your preference, especially if using unflavored protein powder. Add one or two tablespoons of maple syrup and 1/3 teaspoon of vanilla extract for a touch of sweetness.

• Choosing a high-quality protein powder is important for achieving the desired fluffy texture. Opt for a powder with premium ingredients and a flavor you enjoy to guarantee a satisfying breakfast experience.

• Don’t overcook your pancakes! Cook them over low-medium heat until small bubbles appear on the surface. Then, flip and cook on the other side. As protein powder pancakes tend to dry out quickly, avoid high temperatures or extended cooking times.

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