Pancakes with syrup is a carb overload for sure. I love pancakes but didn't want that huge carb overload so I went on a mission to find a gluten free, sugar free version. I threw in dairy free as well. Why not? I've tried many of these types of pancake mixes and some scratch recipes as well. None would I give a "passing grade."
The majority were barely eatable. Most were dry, very grainy or rubbery. Some I couldn't get the edges to crisp up. Most weren't tasty at all. Most were not dairy free or they had a variety of additives. So I came up with my own!!
At the end of this post I will give you options for substitutions you may prefer.
Ingredients:
2 cups Almond flour
1 tsp sea salt
1 tsp. baking soda
2-3 Tbls to taste of my "Sugar Mix" (recipe link)
http://swainsolutions.blogspot.com/2019/09/my-sugar-mix-use-instead-of-sugar.html
Mix all dry ingredients and set aside.
In a seperate bowl beat together with a wire wisk:
4 eggs
1/4 C melted coconut oil
1/2 C soy milk
1 Tbls vanilla
Combine with dry ingredients and beat with wire wisk until all lumps are disolved.
Cook the pancakes as you normally would using ghee in the bottom of a non stick skillet. Add fresh ghee with each pan of cakes.
Garnish with fresh or frozen berries and real organic maple syrup.
Variations and tips:
Cook on medium low temp as it takes a little longer for these to cook through. Also the ghee in the bottom of the pan allows the edges to get crisp.
Add a pinch of cinnamon to the dry ingredients
2 C Almond flour or 1 1/2 C Almond flour and 1/2 C Oat flour
Soy milk or any nut milk- preferrably Almond milk
1/4 C coconut oil or 1/4 C ghee or Suflower oil
"Sugar Mix" or stevia, xylitol or erythritol to taste
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