Who doesn’t love pancakes for breakfast? Sophie and I have pancakes at least once a week. It’s good for her, it’s good for me. Or is it? A lot depends on the topping. We recently have decided to try layering our pancakes with fruit and yogurt topping, instead of maple syrup. It tastes amazing, and here are some additional benefits:
Four tbsp of a typical maple syrup is 200 calories. You know what makes up those 200 calories? Pure sugar. 53g of pure sugar. (The multiplier is 4 in case of carbs).
Breakfast should be about empowering you. It should give you a boost in the morning. With so much sugar, the only thing you get is a quick boost followed by a crash soon after. You know what stays though? Fat does. Excess glucose (a simple carb, one form of sugar) is stored as body fat. And that’s something most of us are trying to minimize. So drop that maple syrup.
Instead, try plain Greek yogurt flavored with liquid stevia (any flavor, I like vanilla, and you need a surprisingly small amount).
Four tbsp of a typical Greek yogurt is 47 calories, over half (~25) of those calories comes from protein (10 from carbs, 9 from fat). Much better composition, isn’t it? Protein repairs and replaces bones & muscles and can help burn excess calories. Now we’re talking.(In case you’ve opted out of dairy products, coconut or almond milk yogurt are way better options than maple syrup as well. While these barely contain protein, if any, both are considered healthy fat and contain fiber.)
RECIPE
So now the recipe for that yumminess above (gluten free version below).
Ingredients
3/4c all purpose flour
1/2c coconut flour
1.5tbsp packed brown sugar
1tsp baking powder
dash of salt
1/4c natural almond butter (choose one that contains only almonds, no additives)
1 1/2c almond milk
Procedure
Mix dry ingredients with a fork. Mix almond butter and almond milk until smooth. Mix everything together. The trick for these pancakes is to make them smaller than regular ones. I usually use medium heat, drop about 1.5tbsp mixture into pan, cover the pan, after about a minute, I flip the pancakes, cover, about 2 minutes later I flip again, not covering this time, and I let them cook through.
Cooking time depends on your pan.
GLUTEN FREE VERSION:
Ingredients
1/2c gluten free flour
1/2c coconut flour
1.5tbsp packed brown sugar
1tsp baking powder
dash of salt
1/4c natural almond butter (choose one that contains only almonds, no additives)
1 1/2c almond milk
Procedure
Mix dry ingredients with a fork. Mix almond butter and almond milk until smooth. Mix everything together. The trick for these pancakes is to make them smaller than regular ones. I usually use medium heat, drop about 1.5tbsp mixture into pan, cover the pan, after about a minute, I flip the pancakes, cover, about 2 minutes later I flip again, not covering this time, and I let them cook through.
Cooking time depends on your pan.
Enjoy 🙂
Mom of Balance 