Low Fat Pancakes Made With Egg Beaters Recipes

LOW FAT PANCAKES MADE WITH EGG BEATERS

Steps:

• In a mixing bowl, blend together flour, baking powder, sugar and salt.
• In another bowl combine milk, egg beaters and corn oil.
• Add to dry ingredients.
• Beat with rotary beater just until mixture is well blended and only a few small lumps remain.
• For each pancake pour 1/4 cup of batter onto a hot griddle.
• If you don't have a non stick griddle you should lightly oil it first.
• Bake until pancakes are bubbly and edges look dry Turn and bake until browned on underside.
• Serve with your favorite low fat topping.

QUICK ALMOND FLOUR PANCAKES

Steps:

• Whisk almond flour, water, eggs, maple syrup, and salt together in a bowl until batter is smooth.
• Heat oil in a skillet over medium heat; drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip, and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.

WHOLE WHEAT LOW-FAT SUGAR-FREE PANCAKES

Steps:

• In a large bowl, lightly mix together dry ingredients until well combined.
• In a blender, place buttermilk, orange juice, egg whites and vanilla. Blend on low speed until well combined.
• Gradually add dry mixture to blender in 2 to 3 batches, blending on low speed until just mixed.
• Spray griddle or pan with oil spray and heat over medium heat until hot.
• Slowly pour batter from blender, a little at a time, to make individual pancakes.
• Turn pancakes when tops are covered with tiny bubbles and undersides look cooked. Cook 1 to 2 minutes more or until golden.
• As each pancake is cooked, transfer to warm platter until all are cooked.
• To freeze pancakes, first cool completely on wire rack.
• Stack between wax paper, then place in heavy-duty zip-top plastic bag and place in freezer.
• Reheat in microwave on high 45 seconds, or in toaster or toaster oven at medium-high heat until hot.

LOW FAT PANCAKES

Steps:

• Sift dry ingredients into medium bowl.
• Mix together wet ingredients and add to dry ingredients.
• Stir only until dry ingredients have disappeared.
• Do not over mix.
• If you find the mix is too liquid, add more flour.
• Cook on a hot griddle, flipping as needed.

HEALTHIER GOOD OLD FASHIONED PANCAKES

Steps:

• Sift flour, baking powder, salt, and sugar together in a large bowl. Make a well in the center and pour in milk, egg whites, and melted butter; mix until smooth.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Using approximately 1/4 cup for each pancake, pour or scoop batter onto griddle. Brown on both sides and serve hot.

100% WHOLE WHEAT LOW FAT PANCAKES

Steps:

• Depending on your preference (see description above) blend/mix all ingredients except fruit.
• Heat pan on medium till drop of water "dances" in pan.
• Pour batter into pan to desired size of pancake, if using fruit add small handfuls to individual cakes after pouring into pan (I've done both adding to batter and adding to individual cakes and this works best for me, fruit tends to sink to bottom of bowl but both ways are acceptable).
• When bubbles appear on surface and begin to "sink" flip and cook on other side until brown.
• Note: if you are using a good non-stick pan it is not necessary to use oil in the pan!
• Repeat with remaining batter until all gone.
• Serve with favorite topping i.e., fruit, syrup, jam etc.