Low-Cal Buttermilk Pancakes

Jun 01, 2023June 1, 20230 3

Low-Cal Buttermilk Pancakes - A Healthy and Delicious Breakfast Option

by The Chefin Breakfast/Brunch

Prep

15 min

Cook

10 min

Ready In

25 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

210

Sugar

Fat

If you're looking for a healthy breakfast option that doesn't sacrifice flavor, these Low-Cal Buttermilk Pancakes are just what you need. Made with buttermilk, self-raising flour, and frozen berries, these pancakes are a great way to start your day off on the right foot. Not only are they low in calories, but they are also high in protein and fiber, making them a filling and satisfying breakfast. Plus, they are easy to make and can be customized with your favorite toppings, such as honey, maple syrup, or fresh fruit.

Instructions

1.	In a large mixing bowl, whisk together the buttermilk, maple syrup, water, and egg until well combined.
2.	Slowly add in the self-raising flour and continue to whisk until the batter is smooth.
3.	In a separate bowl, mix together the arrowroot and thawed berries.
4.	Pour the berry mixture into the batter and use a spatula to fold it in.
5.	Heat a non-stick pan over medium heat and spray with cooking spray.
6.	Using a 1/3 cup measuring cup, scoop the batter onto the pan and cook for 2-3 minutes per side, or until golden brown.
7.	Serve with a dollop of Greek yogurt and additional berries, if desired.

PROS

These pancakes are a low-calorie breakfast option that is high in protein and fiber.

They are also easy to make and can be customized with a variety of toppings.

CONS

The batter may be more watery than traditional pancake batter due to the buttermilk and water mixture.

The arrowroot may not be readily available in some grocery stores.

HEALTH & BENEFITS

These pancakes are a great source of protein, which helps to keep you full and satisfied throughout the morning.
The berries are high in antioxidants, which may help to reduce inflammation and lower your risk of chronic diseases.

	210 ml buttermilk
	2 tablespoons maple syrup
	75 ml water
	1 medium egg
	100 g self-raising flour
	225 g frozen berries , thawed
	2 teaspoons arrowroot
	100 g Greek yogurt , to serve