These filling and delicious fluffy American Style Pancakes will be a regular feature on your Breakfast menu and are perfect for those following Slimming World or Weight Watchers
American Pancakes with Maple Syrup
Living in Canada means Maple Syrup is everywhere and pancakes for breakfast or any time of day for that matter is a pretty common occurrence.
However regular pancakes are pretty calorific, so I just had to create a recipe for healthier American Style Pancakes that I could enjoy on a regular basis and these pancakes tick all the boxes.
The recipe for these amazing light and fluffy American Style Pancakes was one of my very first recipes when I started Slimming Eats (all the way back in 2009), and from there followed all the other variations you now see out there.
In traditional fluffy American Pancakes, buttermilk is very commonly used, it gives them a lovely flavour. In this recipe, I use plain fat free Greek Yoghurt which is high in protein and a perfect substitute for buttermilk.
Instead of regular flour these pancakes are made with oats, so are slightly healthier too because oats contain more fiber and protein and is nutrient dense.
My family actually prefers these over regular pancakes now and we are pretty particular about our pancakes.
What yoghurt is best for Oat Pancakes?
Don't be tempted to use fat-free flavoured yoghurts. Sometimes the flavouring in those can be a little overpowering and artificial tasting. You can add flavour to these American Style Pancakes by the fruit etc you add as a topping or add in a little extract like vanilla or lemon.
Greek Yoghurt is the best yoghurt to use for this recipe, it's much thicker and makes a much fluffier pancake, avoid natural yoghurt which is thinner.
It's also bearing in mind that Greek Style Yoghurts are not real Greek Yoghurt, it is regular yoghurt that usually has a stabilizer added to give it the same thickness as traditional Greek Yoghurt.
Can I use Ready Brek instead of Oats?
Some readers have had success using Ready Brek, but I personally don't like the final result of the pancakes with Ready Brek, so I stick to my traditional recipe.
There are a couple of reasons for this, the taste and texture are not quite the same and you will need to adjust the ratio of other ingredients because Ready Brek consists of Oat Flour, Oats and Fortified Vitamins (it's a more processed oat cereal) and so the same weight of Ready Brek has more volume than oats.
Baking Powder in Pancakes
The key to the fluffiness is the baking powder. You may be wondering why I haven't synned the baking powder in this recipe. Baking Powder is generally synned at 0.5 syns per 2 teaspoons, but in this recipe, we literally only use ¾ of a tsp (less than 2 calories), which makes the syns so negligible it isn't worth synning it.
Watch that you don't grab baking soda (bicarb of soda) by mistake. I did this once under tired eyes and the result is not pleasant lol. Took me a while to figure out why and then I spotted the tubs of baking soda on the my counter. I'd grabbed that out of my cupboard by mistake.
Tips for making American Style Pancakes
Here are some of my tips for making the pancakes. Firstly a blender is vital to grind up the oats, any is fine, you don't need an expensive one with all the bells and whistles so long as it grinds them well enough.
Once you grind and mix all the ingredients together, ensure you let the mix sit for at least 10 minutes. This will help ensure a flufflier pancakes.
Ensure you measure everything accurately. As being slightly off in measurements can affect the cook of the pancakes or make your mix too thick or two runny.
A good non stick pan or pancake pan is vital. I have my special pan I use only for pancakes and it's been in my possession for years, nothing ever sticks and it's has a short rim which makes it super easy to slide your spatula under the pancake a flip.
Patience is key too, don't have your heat too high to try and cook fast, low and slow is vital for these, I have my heat on 3 (it goes up to 10). When you see bubbles start to appear on surface a spatula should slide under easily so you can flip the pancakes. If it doesn't they are not ready, so wait.
I use a tablespoon measuring spoon and use about 2 or 3 tablespoons of the batter per pancake which usually makes 6 to 8 pancakes. This helps form perfectly rounded pancakes, as you can carefully pour the batter on to the pan.
BEST COOKING OIL SPRAY
When choosing cooking oil sprays, I try and opt for ones that do not contain emulsifiers and ones which contain just oil. My favorites being Bertolli Olive Oil spray and Chosen Foods Avocado Spray.
Spray oils with emulsifiers will ruin your non stick pans as it reacts with the coating. So avoid these if you don't want a stick residue of a mess left on your pan.
Sides for American Style Pancakes
These American Style Pancakes go really well with any kind of fruit, but my favourite choice is speed berries such as blueberries and raspberries.
If you want to go the Traditional American route, then the only way to serve these is with some bacon (the crispier the better). I will often treat myself by serving these with some crispy oven baked streaky bacon which I use my daily syns for. Well worth it in my opinion. Lean back bacon with the fat trimmed off is a great substitute for a lower calorie option, but it just doesn't have that same crispiness you get with the streaky.
Then of course, no American Style Pancakes are complete without Syrup and for me, it has to be pure 100% maple syrup, not the artificial or sugar-free stuff. Maple Syrup is only 2 syns per tablespoon and it is well worth those 2 syns just to have that delicious drizzle of syrup over your pancakes.
More Healthy Pancake Recipes
Looking for some more pancakes recipes to try? Check out these:
- Best Ever Low Syn Chocolate Pancakes
- Low Syn Crepe Style Pancakes
- Fluffy Pumpkin Oatmeal Pancakes
- Cottage Cheese Pancakes
- Red Velvet Pancakes
- Pumpkin Pancakes
- Mini Chocolate and Banana Pancakes
or head on over to the FULL RECIPE INDEX where you will find over 900 delicious Slimming World and Weight Watchers friendly recipes all fully searchable by meal type, ingredients, syn value and smart points etc
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- 40g or 1.4oz (½ cup) of oatmeal/oats - HEb
- ¾ tablespoon of sukin:1 or other granulated sweetener of choice
- ¾ teaspoon of baking powder
- ¼ cup (4 tablespoons) of fat free plain Greek yoghurt
- 2 large eggs
- 1 teaspoon of vanilla extract
- cooking oil spray (I like to use coconut for these)
- Add the oats to a blender and grind into a fine powder.
- Place in a bowl with the eggs, yoghurt and other ingredients and mix to combine, Allow to sit for at least 10 mins.
- Spray a non stick crepe pan placed over a low heat (make sure you don’t have the heat too high) with some cooking oil spray and cook the pancakes (I use 2-3 tbs of batter per pancake) until you start to see bubble appear on the surface and then carefully flip over. A spatula should slide under easily, if it doesn't they are not quite done.
- I cook two pancakes at a time, so that there is enough room on the pan to easily flip over.
- Repeat with the rest of the mixture
- Serve the pancakes with fruit or toppings of choice.
- Enjoy!!! – these are delicious!!
This recipe is gluten-free, vegetarian, Slimming World and Weight Watchers friendly
- Slimming World - 1 HEb per serving
- WW Green Smart Points - 7 per serving
- WW Blue Smart Points - 4 per serving
- WW Purple Smart Points - 0 per serving
- Gluten Free - use gluten free oats
- Dairy Free - use a dairy free yoghurt
Add 1 tablespoon of Pure Maple Syrup for 2 syns or 3 WW Smart Points
Can this be frozen? These pancakes are perfect freezing, once cooled i just pop in a freezer bag with wax paper between each pancakes. Then just add to a pan over a low heat to warm up when you want some.
NOTE: The baking powder in this recipe is such a small amount the syns are negligible.
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Nutrition InformationYield 1 Serving Size 1 SERVING (entire stack - pancakes only)
Amount Per Serving Calories 324Total Fat 13gSaturated Fat 3.8gCholesterol 372mgSodium 531mgCarbohydrates 27.4gFiber 3.6gSugar 2.4gProtein 23g