Monday, April 27, 2009

Sugar Free Pancakes

I was out of sugar one day and thought I'd do a little experimenting. It turned out quite well. And that's not just my opinion. My family enjoyed the pancakes too.

One final word before you begin cooking. The batter will be thiner so these pancakes cook more quickly--use a lower heat or the outside will burn.
  • 1 1/4 cups flour (I use 1 cup white and 1/4 wheat)
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup all natural applesauce
  • 1 beaten egg
  • 1 cup milk
  • 2 tbsp oil

Sift together dry ingredients.

Combine egg, milk, applesauce and oil. Add to dry ingredients. Do not over stir.

Drop 1/4 cups of batter onto hot griddle. Flip when bubbles are present.

Serve with fruit and whipped cream. Enjoy.

Sunday, April 26, 2009

Sweet Potato Pancakes

I've tried this recipe with yams and with sweet potatoes. It works well with either. So you can use the one you prefer or switch between the two for a little more variety. The recipe says to use 1/4 cup of sweet potato but I never measure. I just use one large sweet potato or yam. And I've found popping them in the microwave is the easiest way to prepare them for mashing.

This recipe will also work with rice flour rather than wheat if you'd like to be glutten free. It makes the pancakes a little more dense. You'll probably want to cook them a little longer on a lower heat.

Also, I've found that these pancakes taste good with just a little honey and butter. Hope you enjoy.

  • 4 eggs
  • 1/2 tsp baking powder
  • 1/4 cup mashed sweet potatoes
  • 1/4 cup butter
  • 1/4 cup milk
  • 1/4 tsp cinnamon

Preheat a large skillet or griddle.

Beat eggs in large bowl. Add all remaining ingredients and mix well.

Drop 1/4 cups of batter onto hot pan. Cook 3 minutes per side--until lightly browned.