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Pancakes are an American favourite. Whether they're smothered in butter and syrup, dusted with powdered sugar, or topped with a mound of fruit and whipped cream, pancakes are obtainable in practically any American diner that serves breakfast fare, and have been prepared at home by loving Mothers and Grandmother's for years. Pancakes made at home have a distinct advantage over the restaurant pancakes, or even the selection that come in a box or frozen variety. Tiny tweaks to the standard ingredients can take what is typically a once in a while indulgence to a weekly or everyday staple. The difference between utilizing full fat ingredients, and whole wheat flour versus white flour, will not be evident in the taste, but may show up as a smaller number on the bathroom scale.
Do not let a lengthy list of ingredients intimidate you. These low calorie diet pancakes are not only simple to make, but are easy on the wallet as well as the waistline.
Low calorie diet program pancake recipe ingredients
3/4 cup of whole wheat flour, 3/4 cup of all purpose flour, 1/2 teaspoon of baking soda, 1 1/2 teaspoons of baking powder, 1/4 teaspoon of salt, two large eggs (or equal quantity of egg substitute), 1/2 cup of fat free skim milk, 1 cup of reduced fat buttermilk, 1 tablespoon of honey, 1/4 teaspoon of pure vanilla extract,
Instructions
1. Preheat the oven to 200 degrees F. It is for keeping all of the pancakes warm till the whole batch of batter has been employed.
2. Preheat a large, nonstick frying pan above medium low heat. Using a nonstick surface will allow the pancakes to be grilled without the aid of fat, such as butter or oil. If the batter sticking is a problem, use a light layer of fat free cooking spray.
3. Whisk the all purpose and whole wheat flours, baking powder, baking soda and salt together in a medium bowl. Inside a separate container, beat the vanilla, honey, eggs, buttermilk and skim milk till combined.
4. Very carefully add the wet mixture in to the bowl of dry ingredients, mixing till just combined. Be cautious not to over mix the batter, as this can make tough pancakes. The batter must stay just a little bit lumpy.
5. Using a 1/4 size measuring cup, meticulously ladle the batter onto the hot grilling surface. When the upper surface of the pancake begins to bubble and the grill side is a good golden brown, the pancake is ready to flip. Once both sides are golden brown, take out and place in a glass baking dish and keep in the 200 degree oven till all of the batter has been used.
Serving Alternatives for low calorie pancakes
Feel free to top these healthy, low calorie diet pancakes with any variety of fruit and reduced fat whipped cream. Maple syrup can be a amazing topper, but experiment just a little with other sorts of syrup such as apricot or strawberry, which are naturally low in fat and calories.
Do not let a lengthy list of ingredients intimidate you. These low calorie diet pancakes are not only simple to make, but are easy on the wallet as well as the waistline.
Low calorie diet program pancake recipe ingredients
3/4 cup of whole wheat flour, 3/4 cup of all purpose flour, 1/2 teaspoon of baking soda, 1 1/2 teaspoons of baking powder, 1/4 teaspoon of salt, two large eggs (or equal quantity of egg substitute), 1/2 cup of fat free skim milk, 1 cup of reduced fat buttermilk, 1 tablespoon of honey, 1/4 teaspoon of pure vanilla extract,
Instructions
1. Preheat the oven to 200 degrees F. It is for keeping all of the pancakes warm till the whole batch of batter has been employed.
2. Preheat a large, nonstick frying pan above medium low heat. Using a nonstick surface will allow the pancakes to be grilled without the aid of fat, such as butter or oil. If the batter sticking is a problem, use a light layer of fat free cooking spray.
3. Whisk the all purpose and whole wheat flours, baking powder, baking soda and salt together in a medium bowl. Inside a separate container, beat the vanilla, honey, eggs, buttermilk and skim milk till combined.
4. Very carefully add the wet mixture in to the bowl of dry ingredients, mixing till just combined. Be cautious not to over mix the batter, as this can make tough pancakes. The batter must stay just a little bit lumpy.
5. Using a 1/4 size measuring cup, meticulously ladle the batter onto the hot grilling surface. When the upper surface of the pancake begins to bubble and the grill side is a good golden brown, the pancake is ready to flip. Once both sides are golden brown, take out and place in a glass baking dish and keep in the 200 degree oven till all of the batter has been used.
Serving Alternatives for low calorie pancakes
Feel free to top these healthy, low calorie diet pancakes with any variety of fruit and reduced fat whipped cream. Maple syrup can be a amazing topper, but experiment just a little with other sorts of syrup such as apricot or strawberry, which are naturally low in fat and calories.
About the Author:
The author loves cooking pancakes and features a website devoted to it. You'll be able to obtain recipes like recipe for low calorie diet pancake among others. For more of these recipes, have a look at this recipe.
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