How To make Healthy Pancakes For One

ONLY 50 Calories FLUFFY PANCAKES ! *AMAZING* Low Calorie Pancakes Recipe????

Only 50 Calories Fluffy Pancakes Recipe ! Low calorie breakfast pancakes! Healthy Low calorie pancakes!

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50 Calorie Pancakes Recipe:

- 1 Egg
- 15g (1 tbsp) Sugar
- 1 tsp Vanilla
- 30g (2 tbsp) Yogurt (I used greek yogurt)
- 25g (3 tbsp) All Purpose Flour

Makes 4, 4 inch Pancakes. Each Pancake is roughly 50 calories.

Serve with 0 calorie Syrup or Maple Syrup.

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Copyright © 2021 Emma Fontanella. All rights reserved.

No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.

Fluffy Gluten free Pancakes - 4 Easy & Healthy Pancake Recipes

Learn how to make the best gluten-free pancakes! In this video we’re making fluffy gluten-free pancakes in 4 easy ways!???? All of these pancakes are a great healthy breakfast idea (depends on your toppings though)!

All of these pancake recipes are gluten-free and lactose-free (if using lactose-free yoghurt). Two of the recipes are also dairy-free! These recipes might also work with flaxeggs and that way you could make them vegan!

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0:00 Intro
1:11 Fluffy High-protein Pancakes
2:45 Chocolate Banana Pancakes
4:16 Fluffy Blueberry Pancakes
5:23 Pancake Pizza

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Banana Pancakes

4 Ingredient Healthy Banana Pancakes ????

✨You can find the full printable recipe with tips and directions on my website which is linked here:
????

Healthy Banana Pancakes that are only a few ingredients, dairy-free and gluten-free too. They are so easy to make and absolutely delicious. I am sure you have been seeing me enjoy them on my stories so I wanted to make a recipe video for you all. I nailed this version out of the few I tried and personally liked it the most. This recipe makes 7 mini pancakes or one portion so feel free to double or triple it. You will need:
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1 ripe banana
1 large egg
pinch of salt
dash of pure vanilla bean paste or vanilla extract
1/3 cup oat flour — see notes below
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Please note: If you don’t have oat flour you can simply add some rolled oats to a blender and blend until you get a flower like consistency. I did use rolled oats the other day and I personally like this texture way more as it’s definitely more fluffy and less mushy.
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In a bowl mix the first four ingredients and make sure your banana is nice and mashed. Add the oat flour and incorporate until you have a thick batter. In a pan on medium heat add some cooking spray and let it heat up a bit. I made mini pancakes because the smaller they are the better they will cook. Cook them on each side for 2-3 minutes or until golden. Enjoy with any toppings you love and follow for more.

-HAPPY EATING-

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How to Make The Best Pancakes | Easy Fluffy Pancakes Recipe ????

The best fluffy pancakes with ingredients you probably already have on hand ???? Subscribe for more videos now!

You’ll need

2 eggs
2 tbsp granulated sugar
200 ml milk
1 + ¼ cups all-purpose flour
2 tsp baking powder
2 tsp vanilla powder

To cook;
Oil

1 cup = 240 ml

Here’s how

1- Whisk together 2 eggs and 2 tablespoons of granulated sugar.
2- Add 200 ml of milk, 1 + ¼ cup of all-purpose flour, 2 tsp of baking powder and 2 tsp vanilla powder. Beat until you have a smooth batter.
3- Heat a lightly oiled non-stick frying pan over a medium heat.
4- Gently pour about 1 tbsp of batter onto the hot pan.
5- Wait until the bubbles form on the surface and once they start popping, flip the pancake over and cook until both sides are golden.
6- Repeat until all the batter is used up.
7- Once both sides are golden, transfer to a serving plate!
8- Hope you enjoy!

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OATMEAL PANCAKES | healthy recipe without banana

Learn how to make healthy Oatmeal Pancakes without banana or (wheat) flour! This pancake recipe uses a combination of rolled oats and oat flour to create light, tender, hearty pancakes that can easily be made vegan as well.

This is an easy gluten-free and dairy-free pancake recipe that also works really well for meal prep.

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RECIPES MENTIONED
Banana Oatmeal Pancakes:

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TIMESTAMPS
0:00 Intro
0:32 Getting Started
0:58 Keys to Eating Better
1:48 Adding Ingredients
2:44 What Is Oat Flour
3:55 Making Pancakes

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INGREDIENTS & PRODUCTS USED:
POP Storage Container:
Glass Mixing Bowls:
NutriBullet:
Non-Stick Saute Pan:
Spouted Glass Measuring Cup:

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Vegan Pancakes:
Peanut Butter Protein Pancakes:
Banana Oatmeal Pancakes:
Pumpkin Protein Pancakes:

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OATMEAL PANCAKES
1 cup rolled oats
1 cup unsweetened almond milk
2 eggs
1 tablespoon coconut oil, melted
1 teaspoon vanilla extract
1 tablespoon maple syrup
2/3 cup oat flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon of cinnamon
1/3 cup chopped pecans

INSTRUCTIONS
Combine rolled oats and almond milk together in a large bowl. Let stand for 10 minutes for the oats to soften.

Add the coconut oil, eggs, and maple syrup to the oats, and stir to combine. Add oat flour, baking powder, and cinnamon and stir until just combined; do not over-mix. Gently fold in pecans.

Heat a nonstick skillet over medium-high heat and grease with some extra coconut oil (or whatever you prefer). Scoop 1/4 cup of batter and drop into the pan to make small-sized pancakes (I like to cook 3-4 at a time).

Cook until you see tiny bubbles appear on the surface of the pancakes and the bottoms are golden brown, about 2 to 3 minutes. Flip the pancakes and cook until the other side is golden brown, 2 to 3 minutes more.

Transfer pancakes to a warm oven or late and repeat until you have used all the batter. Serve and enjoy!

NOTES
Want to make this recipe 100% plant-based and vegan? Swap in one flax or chia egg in place of the eggs.
Have some fun with the stir-ins! Try mini chocolate chips, walnuts, diced apples, and pears, or blueberries. Make it your own.
Want to make this recipe for meal prep? Easy-peasy! Simply store the pancakes in an airtight container and pop them in the fridge for up to five days. You can also freeze them for up to 3 months.

NUTRITIONAL ANALYSIS
Serving: 3pancakes | Calories: 412kcal | Carbohydrates: 44g | Protein: 13g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 547mg | Potassium: 573mg | Fiber: 6g | Sugar: 5g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 277mg | Iron: 3mg

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