Low Fat Sourdough Pancakes
Start your morning off right with these delightful Low Fat Sourdough Pancakes—light, fluffy, and bursting with wholesome flavor! Crafted using an active sourdough starter, these pancakes bring a tangy twist to the breakfast classic, while low-fat milk and egg whites ensure they stay light yet satisfying. With a touch of honey or maple syrup and fragrant vanilla extract, every bite is perfectly balanced between sweet and savory. Prepared in just 10 minutes and ready in under 25, these pancakes are a quick and easy option for a healthy breakfast. Cook them to golden perfection on a nonstick skillet and enjoy with fresh fruit, a drizzle of honey, or your favorite toppings. Whether you’re a sourdough enthusiast or a pancake lover looking for a lighter option, this recipe is your answer! Perfect for cozy mornings or weekend brunches, these low-calorie sourdough pancakes will have everyone asking for seconds.
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Recipe Information
Ingredients
- 120 g Sourdough starter (active and bubbly)
- 120 g All-purpose flour
- 120 ml Low-fat milk
- 2 Egg whites (from large eggs)
- 1 tsp Baking powder
- 0.5 tsp Baking soda
- 2 tsp Honey or maple syrup
- 1 tsp Vanilla extract
- 0.25 tsp Salt
- 1 as needed Nonstick cooking spray
Instructions
In a large mixing bowl, combine the sourdough starter, all-purpose flour, and low-fat milk. Mix until smooth and no lumps remain.
In a separate small bowl, whisk the egg whites until slightly frothy. Add them to the batter along with the baking powder, baking soda, honey (or maple syrup), vanilla extract, and salt.
Gently mix the ingredients until just combined. Be careful not to overmix, as this can make the pancakes dense.
Let the batter rest for 5 minutes while preheating a nonstick skillet or griddle over medium heat. Lightly coat the surface with nonstick cooking spray.
Once the skillet is hot, pour about 1/4 cup of batter for each pancake onto the skillet. Use the back of a spoon to spread the batter slightly, if needed.
Cook the pancakes for 2-3 minutes on the first side, or until bubbles start to form and the edges look set. Flip the pancakes and cook for another 1-2 minutes on the second side, until golden brown and fully cooked through.
Remove the pancakes from the skillet and repeat with the remaining batter, spraying the skillet with nonstick cooking spray as needed between batches.
Serve the pancakes warm with your favorite low-fat toppings, such as fresh fruit, a drizzle of honey, or a sprinkle of powdered sugar. Enjoy!
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.3 g | 6% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 1843 mg | 80% | |
| Total Carbohydrate | 123.7 g | 45% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 18.3 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 178 mg | 14% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 301 mg | 6% | |
*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.
