Low Calorie Skinny Pancakes are a light and fluffy breakfast treat that won’t weigh you down. These pancakes are perfect for anyone looking to enjoy a tasty morning meal without extra calories. They’re soft, simple, and just the right size to satisfy your pancake cravings while keeping things on the healthy side.
I love making these pancakes on a lazy weekend morning when I want something that feels special but is easy on my diet. They come together quickly, and I usually add a bit of cinnamon or vanilla to the batter for a little extra flavor. It’s nice to have a stack that tastes great but doesn’t leave me feeling overly full or guilty.
My favorite way to serve these skinny pancakes is with fresh fruit and a drizzle of pure maple syrup or a dollop of Greek yogurt. They’re also great topped with a sprinkle of nuts or a spoonful of your favorite nut butter. It’s a simple, cheerful breakfast that makes the start of the day feel a little brighter without any fuss.
Key Ingredients & Substitutions
Oat Flour: Oat flour gives these pancakes a nice, tender texture and adds fiber. If you don’t have oat flour, you can grind rolled oats in a blender or swap for whole wheat flour, but the pancakes might be a bit denser.
Egg White: Using just egg white keeps the pancakes light and lower in fat. If you prefer, a flax egg (1 tbsp flaxseed mixed with 3 tbsp water) works well for a vegan option.
Greek Yogurt: This optional ingredient adds fluffiness and a slight tang. For dairy-free, try coconut yogurt or skip it; pancakes will still be tasty but a bit less airy.
Sweetener: I like stevia or erythritol to keep calories down, but a small amount of honey or maple syrup works too, especially if you want a more natural sweet flavor.
How Can I Make Sure the Pancakes Stay Light and Fluffy?
Light, fluffy pancakes come down to careful mixing and cooking:
- Mix wet and dry ingredients gently until just combined—don’t over stir; lumps are okay.
- Use a non-stick pan on medium heat, so pancakes cook evenly without burning.
- Wait for little bubbles on the pancake surface before flipping—that’s your sign it’s ready.
- Flip carefully and cook until the other side is golden brown.
If you follow these steps, you’ll get soft pancakes without heaviness, perfect for a low-calorie breakfast.
Equipment You’ll Need
- Non-stick skillet or griddle – makes flipping easy and keeps pancakes from sticking without extra oil.
- Mixing bowls – one for dry ingredients and one for wet, so you can mix evenly without overworking the batter.
- Whisk or fork – helps blend the ingredients smoothly and evenly with minimal effort.
- Measuring cups and spoons – for accuracy, so your pancakes turn out consistent every time.
- Spatula – a thin, flexible one is best for flipping pancakes gently without tearing.
Flavor Variations & Add-Ins
- Add cinnamon or nutmeg to the batter for a cozy, warm flavor that pairs well with apple slices or pear toppings.
- Mix in fresh or frozen blueberries for extra sweetness and a pop of color in every bite.
- Stir in a scoop of protein powder to boost nutrition and keep you full longer, perfect for a post-workout breakfast.
- Top with a dollop of low-fat Greek yogurt and a drizzle of sugar-free syrup to keep calories low but flavor high.
Low Calorie Skinny Pancakes
Ingredients You’ll Need:
For The Pancakes:
- 1/2 cup oat flour (or finely ground oats)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
- 3/4 cup unsweetened almond milk (or any low-calorie milk alternative)
- 1 large egg white
- 1 tsp vanilla extract
- 1 tbsp plain Greek yogurt (optional for fluffiness)
- 1-2 tsp sweetener of choice (stevia, erythritol, or honey for minimal added calories)
- Non-stick cooking spray or a small amount of coconut oil for cooking
For Serving:
- Fresh blueberries and sliced strawberries
- Sugar-free syrup or a drizzle of real maple syrup (optional)
How Much Time Will You Need?
This recipe takes about 10 to 15 minutes to prepare and cook. It’s quick to mix the batter, and each pancake cooks in just a couple of minutes. Perfect for a fast, healthy breakfast!
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a medium bowl, whisk together oat flour, baking powder, baking soda, and a pinch of salt. This makes sure your dry ingredients are evenly combined.
2. Combine Wet Ingredients:
In another bowl, stir together almond milk, egg white, vanilla extract, Greek yogurt, and your choice of sweetener until smooth.
3. Make The Batter:
Pour wet ingredients into the dry mix and gently stir until just combined. A few small lumps are okay—don’t overmix.
4. Cook The Pancakes:
Heat your skillet or griddle over medium heat and lightly coat with cooking spray or coconut oil. Pour about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes until bubbles appear on top and edges look set.
5. Flip and Finish:
Flip gently and cook for another 1 to 2 minutes until pancakes are golden brown and cooked through.
6. Serve and Enjoy:
Stack your pancakes on a plate, top with fresh blueberries and sliced strawberries. Add a small drizzle of sugar-free or real maple syrup if you like, then dig in!
Can I Use All-Purpose Flour Instead of Oat Flour?
Yes, you can substitute all-purpose flour, but keep in mind the pancakes may be a bit denser and higher in calories. For a healthier option, oat flour or whole wheat flour works best.
Can I Make These Pancakes Vegan?
Absolutely! Replace the egg white with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and use a dairy-free yogurt to keep them vegan-friendly.
How Should I Store Leftover Pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a skillet or microwave, adding a splash of almond milk if they seem dry.
Can I Freeze These Pancakes?
Yes! Let the pancakes cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag. Reheat in the toaster or microwave when ready to eat.