Recipes Low-Fat Pancakes (Breakfast)

Serving Size
Number of Servings
    • 3 large eggs
    • 1 cup plain low-fat yogurt
    • 1/4 cup unsweetened applesauce
    • 1/2 tsp. vanilla extract
    • 2 tbsp. sugar or Splenda® equivalent
    • 1 tsp. baking soda
    • 1/4 tsp. salt
    • 1 cup all-purpose flour
    • 1 cup blueberries
    • nonstick cooking spray

    Note: You may substitute an equal amount of raspberries or chopped apples or pears for the blueberries


Separate 1 egg white and yolk into 2 large bowls. Add whites only from remaining 2 eggs into egg-white bowl; save extra yolks in refrigerator for another recipe. Add yogurt, applesauce, vanilla and sugar to egg-yolk bowl; stir with rubber spatula to mix. Stir in baking soda, salt and flour; blend well. Beat egg whites with electric mixer until stiff peaks form when beaters are lifted. Stir 1/3 of whites into batter until blended; gently fold in remaining whites until no white streaks remain.
Preheat griddle (or large skillet) over medium heat until a few drops of water flicked onto the surface skitter around and then disappear. Coat griddle with cooking spray. Pour 1/4 cup batter onto griddle; gently spreading to make a 4-inch pancake. If using fruit, quickly sprinkle on top; cook 2 minutes more or until bubbles appear on surface of pancake and underside is golden brown. Turn pancake over with broad metal spatula; cook 2 more minutes or until tops bounce back when touched.

Nutrition Information

261 Calories; 5g Fat (17.8% calories from fat); 11g Protein; 42g Carbohydrate; 2g Dietary Fiber; 163mg Cholesterol; 547mg Sodium