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Fluffy High-Volume Low-Calorie Pancakes

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These fluffy, high-volume pancakes are low in calories yet filling, made with simple pantry staples and a special technique of folding whipped egg whites into the batter for an airy texture.

Ingredients

Scale
  • 1 cup (120 g) all-purpose flour (can swap half for oat flour for extra fiber)
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar (or coconut sugar)
  • 1/2 cup (120 ml) nonfat Greek yogurt
  • 1/2 cup (120 ml) unsweetened almond milk or any milk of choice
  • 1 large egg yolk (room temperature)
  • 1 teaspoon vanilla extract
  • 2 large egg whites (room temperature, whipped to soft peaks)
  • Optional toppings: fresh berries or sliced banana, light drizzle of pure maple syrup or honey, sprinkle of cinnamon or nutmeg

Instructions

  1. Pull the eggs and yogurt out of the fridge about 15 minutes before starting to let them come to room temperature.
  2. In a medium bowl, whisk together flour, baking powder, salt, and sugar until combined.
  3. In a separate bowl, mix Greek yogurt, almond milk, egg yolk, and vanilla extract until smooth and creamy.
  4. Slowly add the dry ingredients to the wet mixture, stirring gently until just combined; a few lumps are okay.
  5. Using an electric mixer, beat egg whites until they hold soft peaks (3 to 5 minutes).
  6. Carefully fold the whipped egg whites into the batter in three additions using a spatula, keeping as much air as possible.
  7. Warm a non-stick skillet or griddle over medium heat and lightly grease with spray or butter.
  8. Pour 1/4 cup batter per pancake onto the skillet. Cook 2-3 minutes until bubbles form and edges look set.
  9. Flip gently and cook another 1-2 minutes until golden and cooked through.
  10. Serve warm with desired toppings.

Notes

Whip egg whites to soft peaks for best fluffiness; avoid over-whipping. Fold egg whites gently to keep air in batter. Use medium heat on skillet to avoid burning. Do not press pancakes while cooking. For gluten-free, swap flour with gluten-free blend or oat flour. For dairy-free, substitute Greek yogurt with plant-based yogurt but texture may vary. Store leftovers wrapped tightly in fridge up to 3 days or freeze up to 1 month. Reheat gently to maintain fluffiness.

Nutrition

Keywords: fluffy pancakes, low-calorie pancakes, high-volume pancakes, healthy breakfast, easy pancakes, Greek yogurt pancakes, low-fat pancakes

Find it online: https://evabakery.com/fluffy-high-volume-low-calorie-pancakes-recipe-easy-and-filling/