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.
You can even prep a batch of batter and freeze it so you can have pancakes whenever you like with minimal effort- this is one of our best freezable vegetarian recipes.
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.
Subscribe to get our FREE 7-Day Vegetarian High Protein Meal Plan for Weight Loss
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.
Toppings galore
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!).
Ingredients
- 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
Instructions
- 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
NOTES
- Tips: Any berries you like can be eaten with the these pancakes. I definitely recommend whatever your fave is, or whatever is in season near you!
- Make-ahead? Yes, works well!
- Freezable? Yes, either the batter or the pancakes.
Nutrition
Dave Bell
I’m not a foodie, although I do love eating. I believe food should serve us and our goals, not hinder. Taking control and responsibility for what I eat is important to me. Lots of veggie protein is my way forward.
Abril Macías
Creator of this wonderful recipe!
I am a culinary creator and food photographer from Quito, Ecuador. I have a Master’s degree in New Food Thinking and a Bachelor’s degree in Gastronomy, my expertise lies in crafting and capturing creative dishes. Collaborating with websites and blogs worldwide, I develop recipes and bring them to life through captivating photographs.
I dedicate my work in the kitchen and through the lens to explore food from different backgrounds, origins and diets. I would describe my style as “comfort food with a twist”. My goal is to create recipes that are homely, yet attractive, delicious and have something different and exiting to them.
This article has been medically reviewed by James LeBaigue MSc Learn More
James LeBaigue MSc
James has a Masters Degree in Sport and Exercise Nutrition, as well as an Advanced Diploma in Human Nutrition.
He loves combining his scientific knowledge along with food in the real world, and these recipes are the result.
He’s on top of all the latest evidence and guidelines to make sure our nutrition advice on the website is as accurate as it can be.
By day he works as an Advanced Clinical Practitioner in a busy NHS GP Practice.
Each recipe is tested and then eaten (much to James’ delight), many times before it is deemed worthy to be published. Bon appetit!
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