Need more low-calorie breakfast options? Try my low calorie cereal, low calorie bagels, and low calorie muffins next. If you think ‘pancakes’ and ‘low-calorie’ have nothing in common, my recipe will convince you otherwise. That’s because I don’t skimp on the elements that make pancakes, well, pancakes. What I do skip are the unnecessary fillers and heavy-handed sugar. With a host of healthy ingredients, the results are soft, fluffy pancakes with tons of flavor and natural sweetness.
Why I love this recipe
They’re not just low-calorie. They’re also full of fiber from the bananas and flour, plus protein from the egg whites. Quick and easy. They’re as easy (if not easier) as any regular pancake recipe. Fluffy, soft, and chewy. Don’t let ‘low-calorie’ fool you. These pancakes are anything BUT boring. Easy to customize. Add any toppings you desire, or drench them in sugar-free maple syrup and call it a day!
Ingredients needed
Whole wheat flour. I opted for white whole wheat flour, which has extra fiber from whole grains. Use gluten-free flour (with xanthan gum added) if necessary. Baking powder. The leavening agent that helps the pancakes rise. Salt. Balances out the sweetness. Granulated sweetener. Optional, but only add this if you prefer sweeter pancakes. I personally think the bananas add enough sweetness. Ripe banana. The browner the bananas, the sweeter they’ll be. Egg whites. Our replacement for oil. This greatly reduces the calories AND adds extra protein. Feel free to use fresh egg whites or ones from a carton. Vanilla extract. For flavor. Milk OR water. Either works just to mix the batter. I used unsweetened almond milk.
How to make low calorie pancakes
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Mix. Combine the dry ingredients in one bowl. In a second bowl, mash the bananas and add the remaining ingredients. Fold the dry ingredients into the wet ingredients and whisk until smooth. Step 2- Cook. Pour portions of batter into a well-oiled, warm griddle. Cover the pan with the lid, cook until bubbles form, then flip, cover again, and cook for a few more minutes. Repeat with the remaining pancake batter. Step 3- Serve. Let the pancakes cool briefly, then serve as desired.
Arman’s recipe tips
Use a blender. While optional, it’s important that the bananas be mashed until very smooth. If you don’t mind dirtying an extra dish, just blend everything in the blender. Cover that pan! This is my favorite hack for promising pillowy pancakes. By covering the pan, steam builds and helps the pancakes rise even more.
Add mix-ins. Like nuts, sugar-free chocolate chips, or fresh blueberries. Play around with spices, like cinnamon, pumpkin pie spice, or cocoa powder.
Storage instructions
To store: Keep any leftover pancakes in an airtight container in the refrigerator for up to 1 week. To freeze: Let the pancakes cool, stack them in a freezer bag (with sheets of parchment between each), and freeze for up to 2 months. Reheating: Microwave pancakes for 30-45 seconds or warm in a non-stick pan.
Frequently asked questions
More healthy pancake recipes to try
Cream cheese pancakes Protein pancakes Oatmeal pancakes Cottage cheese pancakes
