Raspberry Low Calorie Pancakes – Berry Bonanza
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There are few better feelings than digging into a Sunday morning brunch, especially when the table is stacked high with raspberry low calorie pancakes.
That’s right I said ‘low calorie pancakes’! At 263 calories per serving, these delicious raspberry pancakes are not going to hurt your diet.
Plus, they’re packed with tasty berries and healthy protein, which means they count as protein pancakes too!
We know that brunch is not really known for being a low calorie meal, so it can be tough to enjoy if you’re on a weight loss journey.
We’ve come up with these pancakes for weight loss (with a little help from our new recipe developer and photographer Abril Macías) so that you can enjoy a slow weekend morning with friends or family while still eating a low calorie brunch.
If you’re looking for more low calorie breakfast recipes, check out the breakfast section of our low calorie vegan recipes or low calorie vegetarian recipes.
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What makes raspberry pancakes good for weight loss?
The berries aren’t there just to make these weight loss pancakes look pretty or taste good. In fact, they might actually help you reach your weight loss goals!
This is because berries are high in nutrients but low in calories. That means you are helping to keep your body healthy without adding many calories to your diet.
Some studies have even shown that berries help you burn more fat, meaning you might lose weight more quickly.
All these fabulous health benefits can be found in these quick and easy raspberry pancakes.
How to make these low calorie pancakes even lower in calories
An Egg-scelent breakfast
Cooking with only egg whites means that your egg has less calories without losing much protein. That’s good if you’re trying to stay full while cutting calories.
Egg yolk contains the most calories – 55kcal per egg. Eggwhite much less – 17kcal per egg. So you could double the eggwhite and still run lower in calories than using one egg including the yolk.
So you can make these raspberry pancakes with only egg whites instead.
Be gone butter
Brunches are usually synonymous with the smell of sizzling butter that’s used to fry the pancakes.
Unfortunately, that butter (or any other oil) can add tons of unwanted calories to these pancakes.
Instead, use a good non-stick pan and a cooking spray to stop your berry pancakes from sticking. If you don’t have a spray you could also just drop a tiny amount of oil in the pan and wipe it around with kitchen paper instead.
So, if you save a tsp of butter, you’re another rough 35 kcal down.
You’ll notice that the toppings are an integral part of this low calorie pancake recipe. We’ve even considered them in the nutritional info down below.
Honey, yogurt, and almonds already make for pretty healthy pancake toppings but to cut down on calories, you could swap out the almonds for more berries!
Also you could find a low calorie sweetener like stevia and mix it in to the batter.
These stellar raspberry low calorie pancakes are pretty flexible and perfect for any brunch. You’ll just have to try them out and see!
But hey, if you don’t want to make things too complicated, the current recipe is low enough in calories already in our humble opinion (they’re one of our favorite 300 calorie breakfasts actually!).
- ⅓ cup raspberries (can be substituted with blueberries or strawberries)
- 1 egg
- ½ cup rolled oats
- ¼ cup low fat Greek yogurt
- ½ tsp baking powder
- ¼ tsp baking soda
- Salt to taste
- ½ tsp vanilla extract
- 2 tbsp wholegrain flour
- 1 tbsp water
- Chop the raspberries halves or thirds.⅓ cup raspberries
- Blend the egg, raw oats, yogurt, baking powder, baking soda, salt, vanilla extract, flour and water until you have an homogenous batter.1 egg, ½ cup rolled oats, ¼ cup low fat Greek yogurt, ½ tsp baking powder, ¼ tsp baking soda, Salt to taste, ½ tsp vanilla extract, 2 tbsp wholegrain flour, 1 tbsp water
- Pour the batter into a small bowl and fold in the raspberries.
- Heat a medium sized non-stick pan. Add ¼ or ½ of the batter into the center of the pan, cover with a lid and immediately turn to low heat. Cook until the top of the batter is no longer wet. Turn over and cook the other side until golden brown. Repeat with the rest of the batter.
- Serve with honey, low fat yogurt and almonds. Enjoy.1 tbsp honey, ½ cup low fat Greek yogurt, 3 tbsp almonds