Low Calorie Pancakes

5 from 25 votes

Tired of the same diet breakfast? Try these thick and fluffy Low Calorie Pancakes. With less than 200 calories for the entire stack, they’re a delicious way to start your day for fat loss. Plus, they’re quick and easy to whip up in just one bowl. No banana!

Prep Time4

Cook Time4

Total Time8

Course: Breakfast, Brunch

Cuisine: High Protein, Low calorie

Keyword: eggs, Greek yogurt, oat flour

Servings: serving

Ingredients

1 egg
2 tbsp (30 g) Greek yogurt nonfat
⅓ cup (30 g) oat flour replace with preferred flour or 15 g (2 tbsp) flour + 15 g (2 tbsp) protein powder
½ to 1 tbsp calorie-free sweetener to taste (I used monk fruit)
½ tsp baking powder
⅓ tsp vanilla extract
2 tbsp (30 ml) milk of choice

Instructions

In a bowl, combine all the dry ingredients: flour, calorie-free sweetener, baking powder. Quickly stir together, then add egg, Greek yogurt and vanilla extract. Whisk, while adding the milk one tablespoon at the time, until the batter is smooth. Do not overmix.
Spray a griddle or pan with cooking spray and place over medium heat. Once hot, pour one scoop of batter into the pan. Cook your pancakes over medium heat until the underside is golden and bubbles begin to appear on the surface, then flip with a spatula and cook until golden.
Serve with your favorite toppings and enjoy.

Notes

Ingredient notes and substitutes

Oat flour: Use rolled oats (blend into flour), preferred flour or almond flour for keto pancakes.
Sweetener: Replace monk fruit with erythritol, xylitol, brown sugar or maple syrup/honey (sugar and syrup add calories).
Egg: Replace with a flaxseed egg or 1/2 mashed banana if vegan.
Greek yogurt: Choose 0% for lowest calories, or use dairy-free if needed.
Milk: Unsweetened almond, skim, or sugar-free soy milk for the lowest calories.
Baking powder: Optional for fluffiness.
Vanilla extract: Adds flavor with no calories.

Dietary adaptations

High protein: Use casein, vegan protein powder or whey in combination with oat flour.
Low carb/Keto: Replace oat flour with (defatted) almond flour.
Gluten-free: Use certified gluten-free oat flour or almond flour.
Dairy-free: Use plant-based milk and yogurt.
Vegan: Replace the egg with a flaxseed egg or mashed banana, and use plant-based milk and yogurt.

Storage directions

To store: Store in an airtight container for up to 4 days. Reheat in the microwave or on a skillet.
To freeze: Let cool completely, freeze in a single layer for 2 hours, then transfer to a zipper bag or container. Store in the freezer for up to 2 months. Reheat from frozen in the microwave or toaster without thawing.

Nutrition