Eating light, clean and healthier has become one our newest journey as a few months ago, I stumbled on a site that open my eyes to why we were not losing any weight. We tend to get so preoccupied with our daily responsibilities that we forget to take care of ourselves. Once I started to track on a daily journal every calories I was consuming in a day very quickly I knew it was time to change. But how do you change your eating habits? how can I still make this my new lifestyle instead of a diet that can end in a few months. So, many questions and the answers I found was basically starve yourself, eat salad and avoid everything I like so clearly that wasn’t my answer..
I’m happy to say that in about 45 days I have lost 8.5 lbs that is crazy to even think that in less than 2 months i lost so much weight and still eating what I like.
Based on my fitness pal each pancake is around 58 calories making this recipe around 5 pancakes total. I like to stay around the 200 -275 range calories for breakfast which shows I can still make this dish and not compromising my calories breakfast goal. When I make this meal I usually eat 3 pancakes and is also topped with strawberries, blueberries and lite syrup, if you make this dish like is shown in the picture it comes out to 198 calories (not bad at all) and if you would like an extra pancake you will still have some room.
Here is one of the recipes I use when in the mood to eat some pancakes, is not a breakfast item I usually eat but is good to know that there are healthier options to replace my older pancake recipes.. Here is my latest yogurt we have been using is called Stonyfield Organic Petite Creme.
- 5.3oz yogurt (I used Stonyfield Organic Petite Creme)
- 3 tbsp all-purpose flour
- 1 packet truvia sugar
- 1/2 tsp baking powder
- 1 large egg
- 1/4 tsp vanilla extract
- cooking spray
Place Greek yogurt in a medium bowl. Add flour, sugar, and baking powder. Stir together. It will feel like a thick batter.
In a cup or small bowl whisk the egg. Add vanilla and stir till combine. Take flour and egg mixture and whisk until you no longer see lumps.
Ready to cook the pancakes:
Spray your pan with cooking spray but make sure pan is well heated. Pour your mixture in pan to your desire shape or size. You wont see bubbles like other pancake recipes to let you know is done, but they cook very quickly so keep an eye on them, once that side is cooked flip your pancake. Cook the other side and remove once fully cooked. Continue with remaining batter. You may have to spray your pan a few times. This recipe makes about 4-5 pancakes but it all depends on the size. Ready to eat all it needs are your desire toppings and/or syrup..
Note, healthier or kid friendly options:
- use a different type of flour such as wheat flour
- use toppings such as fruits or sauce
- add blueberries in the batter
- use other flavor yogurt
- use chocolate chips or sprinkles
This recipe was adapted from: foods.com