Sugar-Free Fluffy Pancakes with Berries
Elevate your breakfast game with these sugar-free fluffy pancakes bursting with wholesome flavor and vibrant mixed berries! Made with nutrient-rich whole wheat flour, unsweetened almond milk, and naturally sweetened with applesauce, these pancakes are a guilt-free indulgence that is perfect for healthy mornings. The secret to their irresistible fluffiness lies in the combination of baking powder and gently folded melted coconut oil. Each serving comes together in just 30 minutes, delivering golden, pillowy pancakes that are deliciously topped with juicy blueberries, raspberries, and strawberries. Whether you're craving a nutrient-packed breakfast or a refined-sugar-free treat, these pancakes are sure to delight the whole family and pair perfectly with a dollop of yogurt or cinnamon for added flair.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 1 Egg
- 1 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.25 cup Unsweetened applesauce
- 2 tablespoons Coconut oil (melted)
- 1 cup Mixed berries (such as blueberries, raspberries, and strawberries)
Instructions
In a large mixing bowl, combine the whole wheat flour, baking powder, and salt. Whisk together until well mixed.
In another bowl, beat the egg lightly and then mix in the almond milk, vanilla extract, and unsweetened applesauce until smooth.
Slowly add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix the batter.
Fold in the melted coconut oil into the batter until incorporated. The batter should be thick and slightly lumpy.
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a small amount of coconut oil or cooking spray.
For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges start to look dry, about 2-3 minutes.
Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
Transfer the pancakes to a plate and keep warm. Repeat with the remaining batter.
Serve the pancakes warm, topped with a generous helping of mixed berries. Optionally, add a dollop of yogurt or a sprinkle of cinnamon for extra flavor.
Nutrition Facts
Calories |
952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 1742 mg | 76% | |
| Total Carbohydrate | 133.7 g | 49% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 30.1 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 542 mg | 42% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 998 mg | 21% | |
*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.
