Mmmm pancakes! I haven’t had homemade pancakes in ages. So when I stumbled upon this gluten-free mix at Target the other day, I had to try it.
I halved the recipe, replaced milk with almond milk, ditched the oil (because I don’t have vegetable oil and thought olive oil would be weird), and used the entire egg.
I was expecting the, now 300 calorie, recipe to yield two small pancakes. To my surprise, I was able to make a third good sized cake.
I topped two with 1/2 tablespoon of Crofter’s superfruit spread and the other with 1/2 table spoon of pure maple syrup – a mere 55 calorie addition.
It’s good to know that gluten-free, dairy-free pancakes can be every bit as fluffy and delicious as the regular kind. And to be well over stuffed for well under 400 calories? I’m a happy little chickadee!
I have been dying for good pancakes since I started my sugar detox – but these are on the list the second it is over!
I’ve heard you can use olive oil in place of vegetable oil. Or, you could try using applesauce. Yum, the pancakes look so good. 🙂
Thank you! I didn’t want to throw away the other half of the egg, so it ended up working out 🙂
I know this is a silly question…but does almond milk taste like almonds? Does it add an almond flavor in recipes you use it as a substitute for milk?
PS – these look TASTY!!
PPS – Our aunt got us the Le Creuset dutch oven!!! So excited! (from our registry)
Not silly in the slightest! If you drink it plain or with cereal it has a little bit of an almond taste, but you can’t tell if you use it in a recipe. I buy the Almond Breeze unsweetened vanilla and it’s only 40 calories per cup.
Response to PS – Thanks!!! They were really good! You should make them and use all the local maple syrup you have access to these days!
Response to PPS – You’re going to love it! I want more sizes of the dutch oven and a skillet… One day!