Low Calorie Pancakes Recipe

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Low Calorie Pancakes Recipe

Do you love pancakes but get worried about consuming all those calories every time you want to eat them? Then these soft and yummy pancakes are just for you and can be eaten guilt-free. Why?
They are low-calorie pancakes explicitly made for those who are calorie-conscious and still love to eat their favorite dishes. 

Pancakes are always the best choice for breakfast. And when they can be made low-calorie, then they can be eaten daily guilt-free, isn’t it? 

Everyone has their own preference for pancake toppings. Some like simple maple syrup and fresh fruits, while some like to add loads of toppings such as whipped cream, Nutella, or chocolate sauce and fruits. 

I like my pancakes with minimal yet simple toppings. But those who love to load their pancakes with various toppings they must opt for this low-calorie pancake recipe. At least when the pancakes are low-calorie, you won’t mind adding some extra toppings. 

These pancake recipes were curated specifically for people who prefer keeping a calorie count when they eat, and a single serving of this pancake is only 50 calories. Can you imagine?

Why You’ll Love This Recipe? 

  • Delicious: Even though the calories going into the cakes are low, this does not imply that they won’t taste good. These pancakes are absolutely delicious and soft in texture. With bananas working as a natural sweetener and flavor, these pancakes taste amazing. With your favorite topping, they taste all the more delicious.
  • Guilt-Free: Some people get conscious while eating desserts like pancakes and waffles for breakfast or snack. Since they are meant to be sweet, it automatically makes them think they will have too many calories. But this recipe has minimal sugar (you can even skip it) as we are adding ripe bananas, which are healthy and provide subtle sweetness to the pancakes. Also, it’s made using whole-wheat flour. With just about 50 calories per pancake, anyone can enjoy them whenever they want without feeling guilty. 
  • Easy and Quick: The recipe is pretty easy to follow, and if you are someone who makes pancakes regularly, you can make these easily, too. Once the batter is made, they are quick to make and serve them warm with various toppings. 

Important Ingredients Used In The Recipe

  • Egg whites: The egg whites significantly cut down on the calories of these pancakes. They even provide some protein, making it healthy. 
  • Bananas: Ripe or even over-ripe bananas can be used to make these pancakes. Bananas help give sweetness and some flavor to the pancakes. 
  • Whole-Wheat Flour: Another reason to prefer these pancakes over regular ones is because it is made using whole wheat flour, which makes it a much healthier option. 
  • Almond Milk: Regular dairy milk has more calories than almond milk. Regular milk contains almost 70-80% more calories than almond milk. Hence, using almond milk helps reduce the calories. Plus, it provides a great flavor. 
  • Baking Powder: Since the pancakes need to be soft and fluffy, baking powder is added. 
  • Vanilla essence: To balance out the banana flavor, vanilla essence is added. It also works well with any topping you choose. 
  • Salt: A hint of salt is much needed to cut down or balance out the sweetness and bring out other flavors. 
  • Sugar: I have added just 1 tbsp of castor sugar, which is relatively low. If you want, you can skip this, too, as the major sweetness comes from the bananas and toppings that will be added later. 

How To Make Low-Calorie Pancakes

Preparation: Collect all ingredients that are needed for the recipe. A complete list of ingredients with their quantities is mentioned in the recipe card below. 

Dry Ingredients: In a bowl, sieve all dry ingredients – whole wheat flour, baking powder, salt and sugar. Give it a quick mix. 

Wet Ingredients: In a separate bowl, take ripe bananas and mash them using a fork. Mash them well. Add egg whites, vanilla essence, and almond milk to it. Mix it using a whisk. 

Make Batter: Add the liquid ingredients mixture to the dry ingredients one in batches. Make a smooth and lump-free batter.


Cook: Heat a pan at medium flame. Once the pan is warm, pour 1/8th cup of batter on it and lightly spread. Let it cook on one side. Look for bubbles on top and flip to cook the other side as well. Cook till both sides turn golden brown. 

Serve: Make all pancakes and serve with your favorite toppings. 

Chef’s Tips For The Recipe

Tip For Thicker Pancakes

If you like to make thick pancakes, you can use a round ring and pour around 1/4th cup batter. Using the ring would restrict the batter from spreading too much. 

Tip for Cooking

Since it’s low calorie, we haven’t greased the pan with butter or oil, nor have we added it to the oil. You must use a non-stick pan for this purpose. 

How To Store Low-Calorie Pancakes

It is recommended to prepare and serve the pancakes immediately. If you have leftover pancakes, then you can store them in an airtight box in the refrigerator for three days. 

More Easy Recipes

If you live eating more healthy recipes, then you must try these amazing recipes.

Healthy Oats Pancakes

Oatmeal Peanut Butter Balls

Granola Bars

Frequently Asked Questions 

Can I replace almond milk with regular milk or water? 

Yes, you can use either of the two. However, if you use regular milk, it will increase some calories. You can use half and half to balance out some calories with water. 

What topping can I add to the pancakes? 

To keep the pancakes low on calorie count, you must use simple maple syrup and some fresh berries or fruits to go with it. Otherwise, if you want, you can add whipped cream, chocolate sauce, or even ice cream. 

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Low Calorie Pancakes Recipe

Low-calorie pancakes: Make these delicious, whole-wheat flour pancakes that are incredibly low on calorie count, making your dessert time guilt-free.

  • Total Time: 20 to 22 minutes


  • 161 g Whole wheat flour
  • 1 tsp Baking powder
  • ¼ tsp Salt
  • 1 tbsp Sugar
  • 2 Banana
  • 4 Egg whites
  • 2 tsp Vanilla essence
  • 120 ml Almond milk


  1. Sieve the dry ingredients of whole wheat flour, baking powder, salt, and sugar into a bowl.
  2. In a different bowl, mash ripe bananas with a fork. Add in egg whites, vanilla essence, and almond milk. Mix everything well using a whisk/spatula.
  3. Add the liquid ingredients mixture to the dry ingredients in batches and mix to get a pancake batter. Make sure that no lumps are left.
  4. Heat the pan and pour 1/8 cup batter into it. Let it spread on its own.
  5. Cook from one side until it is golden brown. Flip the pancake and cook it again.
  6. Transfer all pancakes to a serving plate and serve them with your favorite toppings.
  • Author: Chef Mansi Jain
  • Prep Time: 10 minutes
  • Cook Time: 10 to 12 minutes

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