Thursday, March 24, 2016

Low Sugar Pancakes

pancakes, diabetic recipes, glycogen storage disease, diabetic diet, low sugar, stevia, breakfast food, clean eating recipes

When I was recruited to make pancakes for my son's preschool class, I immediately went on the search to find a recipe with the lowest possible amount of sugar.  I came across this recipe from Alton Brown, and knowing how scientific he is and how precise he is with his cooking techniques, I had a feeling these were going to be good.  So courtesy of Alton Brown, I give you these light and delicious, low-sugar pancakes that will have you never buying a boxed pancake again.  *The original recipe has been altered to replace the all-purpose flour with a healthier flour alternative.  Still tastes great!  

We made our very own pancake-sausage sandwiches and actually served these up for dinner. I love breakfast for dinner, don't you?  Top with berries and warm pure maple syrup.  Serve with your favorite eggs and side of steamed kale and YUM! You've got a tasty meal!
3 pancakes = 1 gram of sugar....SCORE!  (we have to count every gram of sugar in our house ;) )

Ingredients for the DRY MIX:

  • 6 cups oat flour, almond flour, or any other healthy flour alternative
  • 1 1/2 teaspoons baking soda (check expiration date first, this is not an ingredient you use very often, so make sure yours is not out of date)
  • 3 teaspoons baking powder
  • 1 tablespoon kosher salt
  • 2 tablespoons sugar
  • Combine all of the ingredients in a lidded container. Shake to mix.
  • Use the mix within 3 months.
Ingredients for the PANCAKES:
  • Yield: about 30 pancakes, 3 inches in diameter.  I used a small gravy ladle to pour the mixture on the griddle.
  • 2 eggs, separated
  • 2 cups buttermilk
  • 4 tablespoons melted butter
  • 2 cups "Instant" Pancake Mix, recipe above
  • butter for greasing the pan
  • 2 cups fresh fruit such as blueberries, if desired


Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the dry pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.

Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.

Lightly butter the griddle. I just took the butter stick in my hand and drew a small circle on the griddle where I placed each ladle of pancake batter.  Doing it this way prevented the butter from burning around the pan/griddle.

Gently ladle the pancake batter onto the griddle.  At this point, you can add in berries if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.

If you are not serving these immediately, you can allow to cool completely and place in between wax or parchment paper and freeze in baggies.  When you pull them out of the freezer, you can warm up in a toaster.

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