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Root Beer Pancakes

Root Beer Pancakes

Calories 124 (6% from fat)
Fat 0.8 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Chol. 12 mg.
Sodium 185 mg.
Carb. 21 gram
Fiber 3.2 gram
Sugar 1.5 gram
Sugar Alcohol 0 gram
Protein 8.5 gram


1 1/3 cup whole wheat flour

1/2 tsp. baking soda

1/2 tsp. baking powder

3/4 cup Splenda
(We used the box that measures cup for cup like sugar.)

1 scoop (1/3 cup) protein powder
(We used GNC Pro Performance 100% Whey Protein Vanilla Flavor.)

1 cup diet root beer

1/4 cup fat free milk

2 egg whites

1 tsp. apple cinder vinegar

2 tsp. root beer extract

1. Start by heating a large non-stick pan over medium heat. Whisk the five dry ingredients together, whole-wheat flour through protein powder in a mixing bowl. Then mix together the five wet ingredients, diet root beer through root beer extract in a separate bowl.

2. Slowly pour the wet ingredients into the dry ingredients, making sure to mix it all together. Once it's thoroughly combined, spray the non-stick pan with fat free cooking spray and pour out 1/3 heaping cup of batter per pancake.

3. Cook until the edges of the pancake start to bubble, then flip it over. Cook for another 20-30 seconds until both sides are done.

4. Serve with sugar free honey or syrup.

Yield: 6 Servings - 1 Pancake Per Serving

 Root Beer Pancakes

This is a Freezer Friendly Recipe!

Freeze each pancake for easy re-heating later.

To thaw, microwave on high for approximately 45 seconds to 1 minute.

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