Whole Wheat Low-Fat Sugar-Free Pancakes Recipe

Name: Whole Wheat Low-Fat Sugar-Free Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup all-purpose flour; 3/4 cup whole wheat flour; 1/2 cup toasted wheat germ; 1 tablespoon fresh orange zest; 2 teaspoons Splenda sugar substitute; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 1/2 cups fat-free buttermilk; 1/2 cup orange juice; 2 large egg whites; 1 teaspoon vanilla extract; canola oil cooking spray

Servings: persons

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup toasted wheat germ
1 tablespoon fresh orange zest
2 teaspoons Splenda sugar substitute
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fat-free buttermilk
1/2 cup orange juice
2 large egg whites
1 teaspoon vanilla extract
canola oil cooking spray

1
In a large bowl, lightly mix together dry ingredients until well combined.
2
In a blender, place buttermilk, orange juice, egg whites and vanilla. Blend on low speed until well combined.
3
Gradually add dry mixture to blender in 2 to 3 batches, blending on low speed until just mixed.
4
Spray griddle or pan with oil spray and heat over medium heat until hot.
5
Slowly pour batter from blender, a little at a time, to make individual pancakes.
6
Turn pancakes when tops are covered with tiny bubbles and undersides look cooked. Cook 1 to 2 minutes more or until golden.
7
As each pancake is cooked, transfer to warm platter until all are cooked.
8
To freeze pancakes, first cool completely on wire rack.
9
Stack between wax paper, then place in heavy-duty zip-top plastic bag and place in freezer.
10
Reheat in microwave on high 45 seconds, or in toaster or toaster oven at medium-high heat until hot.

869

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup all-purpose flour, 3/4 cup whole wheat flour, 1/2 cup toasted wheat germ, 1 tablespoon fresh orange zest, and more.

Yes, Whole Wheat Low-Fat Sugar-Free Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Whole Wheat Low-Fat Sugar-Free Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions