Fluffy Low-Calorie Vegan Pancakes

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Prepare yourself for the best fluffy vegan pancakes you’ve ever had! And for only 290 calories for the whole batch. These fluffy low-calorie vegan pancakes are healthy, packed with nutrients but taste exactly like the classic buttermilk pancakes you grew up eating. 

These pancakes taste amazing topped with just a simple combination of honey and vegan butter, or even a quick and easy healthy caramel cinnamon syrup (recipe linked here). Perfect for brunch, easy breakfasts, or to freezer and reheat later, you can’t go wrong with these fluffy low-calorie vegan pancakes. 

Low-Calorie Vegan Pancake Ingredients 

Rolled oats: These make up the bulk of the flour used in the batter. You can opt to use rolled oats and grind them yourself, which would be much cheaper. Or, you can use oat flour which is a little more pricey, but will work just as well. One note, since the measurement will not stay the same if you’re using oat flour. Instead, use 1/3 cup of oat flour instead of 1/2 cup rolled oats. Additionally, If you’re gluten-free feel free to use GF Rolled oats instead of regular

Spelt flour: I like using a mix of oat and spelt flour, as they work well together and give the pancakes a nice flavor. However, if you wish, you can use entirely just spelt flour, using 1/3 cup spelt flour instead of the 1/2 cup rolled oats. This would make the pancakes even lower in calories, since spelt flour is less calories per cup than oat flour is. If you used all spelt flour, the whole serving would be 275 calories instead of 290 calories.

Vegan Greek Yogurt: It is very important to use greek yogurt, as it has the tanginess and acidity that will activate the baking soda. Plus, the greek yogurt makes the pancakes super moist, tender and fluffy!

Baking Powder and Baking Soda: Both of these rising agents will give the pancakes a super fluffy texture.

Almond Milk: To keep these pancakes lower in calories, you can use almond milk, but if you want to add some extra protein, simply use soy milk or a homemade cashew milk!

Salt, Vanilla and Cinnamon: salt, vanilla and cinnamon in any pancake recipe is a must! The salt helps bring out the flavors in the vegan pancakes and the cinnamon pairs perfectly with the vanilla and nutty spelt flour. 

Can I substitute….

Spelt flour: Whole wheat flour, all-purpose or even a GF 1:1 flour blend will work in lieu of spelt flour. Keep in mind that you may need to add less, or more, almond milk depending on the type of flour. 

Vegan Greek Yogurt: Any tangy vegan yogurt will work in this recipe. Make sure that you’re using an unsweetened yogurt to avoid any added cane sugar! 

Almond Milk: Any type of plant milk, like cashew, pea, soy, rice or even macadamia milk will work just as well. Keep in mind that different plant milks will have more calories than almond milk and affect the total amount of calories for this recipe. 

How to make these Low-Calorie Pancakes

I get it! You’re in a hurry, it’s getting late in the morning and you have to run. So I’ll outline my strategy for making these delicious and fluffy vegan pancakes as quickly as possible. The full recipe with measurements is in the recipe card below. 

1. I like to begin with heating up the griddle/pan. This is a crucial step to ensuring you get perfect pancakes. Turn the flame onto medium-low heat to let the pan heat up while you make the batter. 
2. Add the oat flour, spelt flour, coconut sugar, baking powder and soda, along with the salt and cinnamon into a bowl. Whisk it until it is thoroughly combined and there are no lumps at all.
3. Pour the almond milk, greek yogurt, lemon juice and vanilla extract into the flour and mix until just combined.
4. Let the batter rest for 2-3 minutes while you heat up a pan. Once the time is up, it will be thick, bubbly and fluffy. That is how you’ll know that the batter is ready.
5. Spray a preheated griddle with some cooking spray and dollop ¼ cups worth of batter in the pan, gently smoothing in a circular motion to give the pancake a round shape. Cook for 2-3 minutes and then flip when bubbles begin to form. Cook for an additional 1-2 minutes and it is done. Repeat with the rest of the batter — you should get about 5 medium-sized pancakes.
6. Once the pancakes are finished, top them with some vegan butter and honey which is my favorite combination!

If you’re at any point in this recipe and feeling lost or have a question, DM me on Instagram – I’ll try to respond as soon as I can and help you out!

Tips For Fluffy Pancakes

1. Let the batter rest: This step is super important as it allows the baking soda or baking powder to activate, which is the main component for making the pancakes fluffy. Ideally, let the batter rest for 10 minutes. 
2. Don’t over-mix: I’m sure you’ve heard this tip, but here is the reason why! Over-mixing causes the flour to start to develop gluten, which makes it harder for the pancakes to rise and also makes the pancake a lot chewier rather than fluffy. 
3. Don’t make substitutions: Each pancake recipe is unique based on the flavors or flavours used. Substituting different flours, or even water for milk, can ruin the end result, as the batter relies on those particular ingredients to make the pancakes fluffy. Unless you really know what you’re doing, refer to the substitution list I gave above. 
4. Flip once: When you flip your pancakes over, that should be the only time you are flipping the pancake. Over-flipping causes the pancakes to lose height and it begins to collapse. So try to limit how many times you turn your pancake over. 
5. Don’t Cook on High Heat: I have found that when I cook pancakes on high heat, they tend to burn on the outside and be gummy in the center. Ideally, a medium-low heat is perfect for cooking pancakes. But it may take some experimenting with your stove or particular pan/griddle you use. 

How To Tell When The Pancakes Are Ready For Flipping?

If you’ve never made vegan pancakes before – or struggle with flipping your pancakes – here are three signs to look for before flipping your pancakes.

• The edges of the pancake start to dry out, going from the shiny batter, to a matte look.
• The middle and center of the top of the pancake has a decent amount of bubbles.
• The bottom has begun to turn golden brown.

Topping Ideas

One of the best things about pancakes is their versatility. You can dress them up whoever you like and instantly change the flavor or feeling you get from eating these delicious low-calorie pancakes! I’ll leave some of my favorite topping ideas below, from classic to crazy, to indulgent and healthy – these topping ideas are the best. 

• Classic – date syrup with melted vegan butter. 
• Chunky Monkey – chocolate chips, date syrup, peanut butter and slices banana
• PB&J – any type of jam (like strawberry or blueberry) with peanut butter or nut butter of choice drizzled over top. 
• Churro style – cinnamon sugar (just combine 1 tbsp coconut sugar + 1 tsp cinnamon) with melted vegan butter and drizzle this mixture over the pancakes.
• Chocolate syrup: A classic syrup that’s secretly healthy and homemade, perfect for topping pancakes like these. Recipe link here.

Why these Low-Calorie Vegan Pancakes are Healthy

Fluffy vegan pancakes packed with loads of flavor from the cinnamon and vanilla. Plus, they taste just as good as regular buttermilk pancakes. You might be wondering how these pancakes can be healthy. 

These pancakes are packed with rolled oats, spelt flour and almonds (via almond milk) which have been linked to a host of benefits. I’ll leave a few benefits of each of these ingredients down below: 

• Rolled oats: Have been linked to lowering blood sugar levels and lowering risk of heart disease. Oatmeal is also rich in antioxidants and avenanthramides. Avenanthramides have been shown to help lower blood pressure by producing nutria oxide which helps dilate blood vessels and increase blood flow. Additionally, avenanthramides and antioxidants. are also anti-inflammatory. Furthermore, oatmeal also contains a type of soluble fiber called beta-glucan that can increase growth of good bacteria in the gut! 
• Spelt flour: you might be wondering if spelt flour is any better than regular wheat flour – the answer is YES! Spelt is an excellent source of slow-burning carbs and dietary fiber. It is particularly rich in iron, magnesium, phosphorus, zinc, and niacin – Vitamin B3. Additionally, spelt has a high protein count per cup than wheat flour, plus more soluble fiber. Soluble fiber has been shown to help improve cholesterol levels that the body absorbs in the bloodstream. 
• Almonds: have a host of vitamins and minerals, with high concentrations of Vitamin E. Just 1 ounce of almonds provides 37% of the RDI. Several studies have linked Vitamin E intake with lower risk of heart disease, cancer and Alzheimers. They are also a great source of healthy fats, manganese and magnesium, which are all great for reducing blood pressure levels. 

These pancakes also have a ton of other nutrients, vitamins and minerals from the other ingredients like the vegan greek yogurt. Not to mention the healthy fats and fiber that are in these ingredients that help metabolize the sugars in these vegan pancakes. Bottom line, these low-calorie vegan pancakes are the best thing you can start your day with! Balanced, nutritious and delicious!

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