Bread Crumb Pancakes Low Fat and Dairy Free
Transform your leftover bread crumbs into a wholesome breakfast with these Low Fat and Dairy-Free Bread Crumb Pancakes. This unique recipe blends pantry staples like dry bread crumbs, cinnamon, and almond milk to create fluffy, golden-brown pancakes that are light on calories yet full of flavor. Perfect for those following a dairy-free or low-fat lifestyle, it uses a flaxseed egg replacer for a vegan-friendly twist. With just 10 minutes of prep time, these pancakes come together effortlessly on a skillet, making them ideal for busy mornings. Top with fresh fruit, a drizzle of maple syrup, or your favorite dairy-free toppings for a delightful and guilt-free breakfast that's sure to impress!
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Recipe Information
Ingredients
- 1 cup Dry bread crumbs
- 0.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 1 cup Unsweetened almond milk (or any dairy-free milk substitute)
- 1 serving equivalent Egg replacer (e.g., flax egg: 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water)
- 1 teaspoon Vanilla extract
- 1 tablespoon Maple syrup (optional, for sweetness)
- 1 for greasing Cooking spray or light oil
Instructions
In a large mixing bowl, combine the dry ingredients: bread crumbs, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Stir well to ensure even distribution of the leavening agents.
In a separate bowl, whisk together the wet ingredients: almond milk, egg replacer, vanilla extract, and maple syrup (if using). Let the mixture sit for a couple of minutes to allow the egg replacer to activate.
Gradually pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy but uniformly moistened.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with cooking spray or a dash of light oil.
Scoop 1/4 cup of batter onto the skillet for each pancake, leaving enough space between pancakes for easy flipping.
Cook the pancakes for 2-3 minutes, or until the edges start to set and bubbles form on the surface. Carefully flip and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm, topped with your favorite dairy-free toppings like fresh berries, more maple syrup, or a sprinkle of powdered sugar. Enjoy!
Nutrition Facts
Calories |
349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1530 mg | 66% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 8.8 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 498 mg | 38% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 312 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
