Low Fat Pancakes Made With Egg Beaters Recipes

EGGLESS PANCAKES

Steps:

• Whisk the flour, sugar, baking powder, salt and baking soda in a large bowl. Whisk the buttermilk, butter and vanilla in a medium bowl until incorporated. Whisk the buttermilk mixture into the flour mixture until just combined (it's OK if there are a few lumps).
• Heat a large nonstick skillet over medium heat and lightly brush with butter. Pour 1/3 cup of the batter into the skillet for each pancake and cook until bubbles form on top and the bottom is lightly browned, 1 1/2 to 2 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, 1 to 2 more minutes. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as needed. Serve with butter and syrup.

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.

LOW-CARB CREAM CHEESE PANCAKES

Steps:

• Combine eggs, cream cheese, stevia, and cinnamon in a blender; blend until smooth. Let batter sit until bubbles settle, about 2 minutes.
• Heat a large skillet over medium heat. Pour 1/4 of the batter onto the skillet; cook until golden brown, about 2 minutes. Flip and continue cooking until second side is golden brown, about 1 minute more. Repeat with remaining batter.

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.

EASY LOW-FAT VEGAN PANCAKES

Steps:

• Combine the 5 dry ingredients (flour, sugar, baking powder, salt, cinnamon) in a bowl.
• Add the soy milk and applesauce to your mixture.
• Mix until smooth - do not overmix.
• Let the batter sit breifly while heating pan over medium heat.
• Spoon one pancakes' worth of the mixture into the pan.
• Flip when you see bubbles in the middle of the pancake, or if the edges are looking stiffened.
• Repeat until the batter is gone.