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Easy Pancake Recipe

Breakfast will be easy with this simple pancake recipe. Each pancake has 60% less sugar* per serving than the full-sugar version. Makes 8 servings.

Serving icon

Serving size

8 servings
Calories icon

Calories

230 Calories

Ingredients

  • 2 cups (475 mL) all-purpose flour
  • 1 Tbsp +2 tsp (25 mL) Truvía Calorie-Free Spoonable Sweetener****
  • 4 tsp (20 mL) baking powder
  • 1/4 tsp (1 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 1 3/4 cups (420 mL) skim milk
  • 1/4 cup (60 mL) butter, melted
  • 1 Tbsp (15 mL) vanilla extract
  • 1 large egg***

**** or 6 zero-calorie Truvía® Calorie-Free Sweetener Packets

Directions

  1. Combine the flour, Truvia Calorie-Free Sweetener, baking powder, baking soda and salt in a large-sized bowl. Wisk together.
  2. Make a well in the center and add the milk, slightly cooled melted butter, vanilla extract and egg.
  3. Whisk together until smooth (there may be a couple of lumps but that's okay).
  4. Set the batter aside and allow to rest while heating up your griddle.
  5. Heat a griddle over low-medium heat and lightly grease pan.
  6. Pour 1/2 cup (120 mL) of batter onto griddle.
  7. When the bubbles begin to appear on the surface, flip with a spatula and cook until golden.
  8. Repeat with remaining batter.

Optional (will affect nutritional information)

  • For fun fall pancakes add 1/3 cup (80 mL) pumpkin puree and 2 tsp (10 mL) of cinnamon and remove a ¼ cup (60 mL) of the milk.
  • ½ cup (120 mL) of pecan or dark chocolate chips to the batter.
  • To add berries or other fruit like bananas or cooked, softened pears and apples to pancakes without any effects, pour the batter into your prepared pan, then place the fruit on top of the pancake while the batter is still wet and unset. Dab a bit of extra batter on top of each of the berries you placed to seal them in and protect them slightly from the heat of the pan. When you add the fruit in this way, the fruit doesn’t have a chance to dye the batter.
  • Think about adding 2 tsp (10 mL) of cinnamon to the batter or 1 tsp (5 mL) of almond extract, to spice things up.
  • Top pancake with honey, maple syrup, jam, and/or frozen yogurt to add even more flavour.
  • Try 1 ½ cup (360 mL) almond milk and ¼ cup (60 mL) coconut oil for nondairy version.

Nutrition Per Serving

Calories 230 Calories
Total Fat 8 g
Saturated Fat 4.5 g
Trans Fat 0 g
Cholesterol 45 mg
Sodium 590 mg
Total Carbohydrates 34 g
Daily Fiber <1 g
Total Sugars 4 g
Erythritol 3 g
Protein 7 g
Vitamin D 0% DV
Calcium 8% DV
Iron 10% DV
Potassium 4% DV