Hello breakfast lovers! Here’s a homemade Skinny Pancake recipe that will beat the extra calories found in the boxed variety! We make this easy mix and keep it stored in an air-tight container. Then, whenever we want to whip up pancakes, we use the mix and can’t imagine why a store mix would even exist when you’ve got something as delicious and healthy as these Skinny Homemade Pancakes!
Psst… by now you know we’re always experimenting and whipping up new pancake recipes. Give some of our other delicious, healthy pancakes a whirl!
Double Chocolate Chip Pancakes
“Image” reprinted with permission from “www.plated.com” andwww.healthyaperture.com.
Skinny Homemade Pancakes
The Dry mix makes 12 servings of 8 pancakes each
DRY MIX INGREDIENTS
- 5 cups whole wheat flour
- 1 ¼ cups powdered skim milk
- 1/4 cup coconut palm sugar (https://nutritiontwins.com/blog/706-apply-bran-muffins) (If you don’t have coconut palm sugar, white sugar is OK)
- 1/4 cup baking powder
- 1 tbsp salt
WET MIX INGREDIENTS:
- 1 cup water
- 1 egg (We use and work with Eggland’s Best because they’re the ONLY egg with superior nutrients like 25% less saturated fat than other eggs and more than double the Omega 3’s)
- 2 tablespoons unsweetened apple sauce
DIRECTIONS
For Dry Mix: Mix flour, powdered milk, sugar, baking powder, and salt in a large bowl. Dump contents into an airtight container..
When you want to make pancakes:
Pour 2 cups of your dry mix in a bowl.
Add the wet mix ingredients and beat with a wire wisk or fork. Don’t over stir. Like most pancake recipes, make sure to leave lots of lumps. If you stir those lumps out, your pancakes will come out tough and chewy instead of fluffy and light. Preheat a griddle to about 375 degrees and spritz with oil to grease it.
Place about a ¼ cup of batter into the middle of the griddle and when you start to see little bubbles, that’s your cue to flip the pancakes. Continue to cook (about 5 minutes total) or until desired darkness is reached.
Serve fresh with blueberries, strawberries or any fruit of choice! Or with our apple butter from yesterdays post!
Enjoy!
This will make eight, 4-inch pancakes:
What are some toppings you love to add to pancakes?
Makes 8 pancakes, Nutrition Facts per pancake: 56 calories, 1 g fat, 0 g saturated fat, 84 mg sodium, 11 g carbs, 1 g fiber, 5 g sugar, 2 g protein.
For a 10-Day Weight Loss Jumpstart and Detox Plan and a Get Healthy Program please check outThe Nutrition Twins’ Veggie Cure!
Other posts you may like:
- DRY MIX INGREDIENTS
- 5 cups whole wheat flour
- 1 ¼ cups powdered skim milk
- ¼ cup coconut palm sugar (
- https://nutritiontwins.com/blog/706-apply-bran-muffins
- ) (If you don’t have coconut palm sugar, white sugar is OK)
- ¼ cup baking powder
- 1 tbsp salt
- WET MIX INGREDIENTS:
- 1 cup water
- 1 egg (We use and work with
- Eggland's Best
- because they're the ONLY egg with superior nutrients like 25% less saturated fat than other eggs and more than double the Omega 3's)
- 2 tablespoons unsweetened apple sauce
- For Dry Mix: Mix flour, powdered milk, sugar, baking powder, and salt in a large bowl. Dump contents into an airtight container..
- When you want to make pancakes:
- Pour 2 cups of your dry mix in a bowl.
- Add the wet mix ingredients and beat with a wire wisk or fork. Don’t over stir. Like most pancake recipes, make sure to leave lots of lumps. If you stir those lumps out, your pancakes will come out tough and chewy instead of fluffy and light. Preheat a griddle to about 375 degrees and spritz with oil to grease it.
- Place about a ¼ cup of batter into the middle of the griddle and when you start to see little bubbles, that’s your cue to flip the pancakes. Continue to cook (about 5 minutes total) or until desired darkness is reached.
- Serve fresh with blueberries, strawberries or any fruit of choice! Or with our
- apple butter
- from yesterdays post!
- Enjoy!
- This will make eight, 4-inch pancakes:
- What are some toppings you love to add to pancakes?