Low-Calorie Healthy Pancakes

In a large mixing bowl, whisk together the whole wheat flour, baking powder, and salt until well combined.

In another bowl, mix the almond milk, egg whites, vanilla extract, and stevia until smooth.

Pour the wet ingredients into the dry ingredients and stir gently until just blended. Be careful not to overmix; a few lumps are okay.

Preheat a non-stick skillet or griddle over medium heat and lightly coat it with cooking spray or a small amount of oil.

For each pancake, pour about 1/4 cup of the batter onto the skillet. Cook until bubbles form on the surface, then flip and cook for another minute or until golden brown.

Repeat with the remaining batter, adjusting the heat as necessary to avoid burning.