Best Skinny Pancakes Recipes

SKINNY WHOLE GRAIN BROWN SUGAR-CINNAMON PANCAKES

Steps:

• In a large bowl, combine flour, cereal, brown sugar, baking powder, salt, and half of the cinnamon. In a medium bowl, combine eggs, buttermilk, and oil. Add to flour mixture. Stir just until combined but still slightly lumpy.
• Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour a scant 1/4 cup batter onto the hot griddle.
• Cook over medium heat until pancakes are golden brown, turning when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately, or keep warm in a loosely covered ovenproof dish in a 200° F oven for up to 30 minutes. Serve topped with applesauce and remaining 1/2 teaspoon ground cinnamon.

SKINNY PANCAKES

Steps:

• Blend cottage cheese, eggs, flour, coconut oil, and vanilla extract together in a blender until batter is smooth.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

SKINNY PANCAKES

Steps:

• Put all ingredients in a blender.
• Blend on high for 15-20 seconds.
• Spray a griddle or skillet with non-stick spray.
• Pour on batter and cook till edges are golden brown.

SKINNY PANCAKES, FORMERLY KNOWN AS MAINE WEDDING PANCAKES

Steps:

• 0. (Instead of sifting the flour before measuring, I just fluff it up by lifting and dropping the flour so it's loose, and then takes 2 cups.) 1. Sift flour, sugar, baking soda, salt into a bowl. 2. Beat eggs until thick (about 20-30 sec) 3. Add milk, lemon juice, and melted butter. 4. Add the dry ingredients and mix (but only until its uniform, not longer). Pour a small amount of oil into the pan. I use corn oil. Spread it around by tilting the pan. You only need enough to barely cover the pan and oil will become quite thin as it is heated so easy to spread around by tilting the panPour about 1/4-1/3 cup of batter onto a crepe type frying pan and spread it by tilting pan until it fills the bottom (about 6-7 inches in diameter). I use a relatively thing stainless frying/omlette pan that can be cooled and heated readily, and its is light so that it's easy to spread the butter. Pancakes also don't stick at all to this surface. Cook until reasonably browned on the down side (about 30-45 seconds). Loosen all around with a thin flexible spatula and then flip. Cook second side about 15 seconds. Pancakes can be held in oven (about 225) on cookies sheets until there are enough for two per person. Cook keeps cooking and eats when he/she is done. Excellent with warm maple syrup, sliced strawberries, jam, and perhaps (if you happen to like it) Nutella. Table for increasing and decreasing recipe flour 1.5C 2C 2.5C 3C salt .75t 3/4t 1t 1.5t baking soda .75 1t 1.25t 1.5t sugar 2.25T 3T 4T 4.5T EGGS 3 4 5 6 milk 1.25+ 1. 75 2.625 3.5 lemon 3T 4T 5T 6T butter 3T 4T 5T 6T