Tender Light Fat-Free Pancakes


These lovely easy -to-make whole-grain pancakes are fat free, tender and delicious.  All they need is your favorite topping or mine.   Delicious with fruit sauces, fresh berries, peaches, banana slices, nut butters, or maple syrup.


The recipe lets you opt for applesauce or banana for one of the listed ingredients.  The pancakes made with banana will obviously be sweeter than those made with applesauce, and usually the pancakes with banana don’t spread out quite as much. The ones in the picture above were made with applesauce.



Tender Light Fat-Free Pancakes

Servings: 14 or 15
Prep Time: 10 minutes
Cook time – 25-30 minutes


2 cups whole-wheat pastry flour, stir before measuring, level off top.

1 tsp finely ground flax meal — I prefer using golden as it is not visible

1/2 tsp salt

2 tsp baking powder*

1/4 tsp baking soda


1  1/2 cups dairy-free milk — we use almond.

1/2 cup applesauce or thoroughly mashed ripe banana — completely liquified with no lumps

1 tbsp sweetener of choice — maple syrup, unrefined cane sugar, date sugar

2 tsp lemon juice

1 1/2 tsp vanilla


  1. Combine dry ingredients.
  2. Combine liquid ingredients.
  3. Lightly mix wet into dry until moistened, not all lumps need to be removed.  Do not overmix; it will affect the rise.  Set aside while heating skillet.
  4. Heat non-stick skillet on medium to medium-low. Make sure it is well heated before cooking pancakes.  Droplets of water should sizzle and dance wildly before skillet is ready.
  5. Wipe non-stick skillet lightly with olive oil to temper if pan might stick.
  6. Pour 1/4 cup of batter for each pancake.  Cook until bubbles appear and the edges are beginning to dry out, approximately 2 minutes.  Turn and cook another two minutes until the center of cake is firm to the touch and the underside golden.
  7. Delicious with fruit sauces, fresh berries, peaches, banana slices, nut butters, or maple syrup.


If waiting for all the pancakes to cook before eating, put the cooked ones in a 225 degree oven and cover lightly with foil until ready.

* When not using eggs, it is essential that your baking powder and baking soda are fresh and haven’t been around moisture.  I usually buy the baking powder in the small cans to ensure that it hasn’t been sitting on the shelf too long as the end product will not give the results I want.