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Raspberry low calorie pancakes are served on the white plate with fork and topped with yogurt, almonds and raspberries | Hurry The Food Up

Raspberry Low Calorie Pancakes

Course: Breakfast, Desserts, Lunch
Diet: Low Calorie, Dairy Free, Vegetarian
Time: Max 20 min
Calories: 150 - 450 kcal
Type: meal plan recipes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Calories: 329kcal
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US Customary - Metric

Ingredients

Topping

  • 1 tbsp honey
  • ½ cup (110 g) low fat Greek yogurt
  • 3 tbsp almonds (sliced)

Instructions

  • Chop the raspberries halves or thirds.
  • Blend the egg, raw oats, yogurt, baking powder, baking soda, salt, vanilla extract, flour and water until you have an homogenous batter.
  • 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.
    The pancake is cooking on the pan | Hurry The Food Up
  • Serve with honey, low fat yogurt and almonds. Enjoy.
    Pancakes are ready on the white plate with fork on the white table and topped with yogurt, almonds and raspberries | Hurry The Food Up

Nutrition

Calories: 329kcal | Carbohydrates: 37g | Protein: 18g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 206mg | Potassium: 377mg | Fiber: 6g | Sugar: 14g | Vitamin A: 175IU | Vitamin C: 5mg | Calcium: 214mg | Iron: 2mg