Go Back Email Link
–+ servings
A close-up photo of two golden pancakes rolled on a white plate, with a spoon of yogurt and with fresh blueberries. There is a plate with a stack of pancakes, a cup of tea, jars with honey, and a bowl with blueberries in the background.

Best Sugar-Free Pancakes

Markie | MarkiesKitchen.com
Sugar-free pancakes go well with either sweet or savoury toppings. Start your day with this delicious, easy and filling breakfast.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Breakfast, Dessert
Cuisine American, British, European
Servings 2
Calories 329 kcal

Ingredients
 
 

The batter:

  • 100 g plain (all-purpose) flour
  • 1 pinch salt
  • 1 free-range egg
  • 2 tablespoon Greek yogurt, or plain natural yogurt
  • 180 ml semi-skimmed milk
  • 1 tablespoon sunflower or vegetable oil, for frying

Toppings (optional):

  • blueberries, bananas or other fresh fruit
  • honey, maple syrup, sugar-free jam or chocolate spread
  • Greek yogurt, whipped cream

Instructions
 

  • In a large mixing bowl, mix flour and salt together, make a well in the middle, and add egg, and yogurt. Whisk and start gradually adding milk until the batter is smooth and lump-free.
  • Add a drop of oil into a non-stick frying pan or a skillet. Set it on medium-high heat. Once the pan is hot, pour over some of the batter – just enough to cover the bottom of the frying pan. Cook for about 2 minutes and when you can see that the batter has turned firm on the top also, flip the pancake and cook from the other side for another 2-3 minutes.
  • When the pancake is golden from both sides, transfer the cooked pancake on a plate with a kitchen towel (to soak up any excess oil).
  • Cook the rest of the batter - repeat steps 2 and 3 until you use it all up.
  • Serve the pancakes with your favourite fillings and toppings.

Notes

Possible swaps (1:1 ratio unless stated otherwise):
  • No egg – 4 tablespoon Greek/natural plain yogurt or ½ mashed banana,
  • Milk – whole (full-fat) milk, or plant-based milk.
Top Tips, Storage & Reheating: See article above this recipe card.

Nutritional Information (Estimates Only)

Serving: 2pancakes | Calories: 329kcal | Carbohydrates: 43g | Protein: 12g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 99mg | Potassium: 231mg | Fiber: 1g | Sugar: 5g | Vitamin A: 211IU | Vitamin C: 0.2mg | Calcium: 144mg | Iron: 3mg
Keyword pancakes
Tried this recipe?Let me know how it was! Give a star rating if you enjoyed it, this helps other readers who are looking for recipes like this!
QR Code linking back to recipe