It seems our nation is split between eating anything/everything without thinking about the consequences or we obsess and agonize over every morsel we put in our mouths. Food should be a celebration of life, not a punishment. Here are three recipe options that will allow you to experience the pleasure of the perfect pancake – guilt-free.
The Savvy Solo Short Stack of Pancakes
Equipment
- 1 Electric Skillet
Ingredients
- 1/2 cup + 2 tbsp flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 large egg beaten
- 1/2 cup + 2 tbsp buttermilk
- 1 tbsp salted butter melted
- 1 tbsp + 1 1/2 tsp sugar or sugar substitute
Instructions
- Whisk together flour, baking powder, baking soda, and salt in a large bowl.
- In a small bowl, combine the egg and buttermilk and whisk until blended. Add the flour mixture, and stir only until smooth. Add the sugar and melted butter to the batter. Whisk together (do not overmix, it's ok if there are lumps in the mixture).
- For best results, use an electric skillet set to 375° (if not available, use a griddle or pan set to medium-low heat). Coat with non-stick spray.
- Drop enough batter on the skillet to create a 5-inch circle. Cook until bubbles form around the edges (1-3 minutes); flip gently and brown the other side.
Notes
- Beat the egg and use half of the beaten egg in this recipe.
- Choose your favorite version of buttermilk here.
The truth about pancakes – or any recipe
Millions are disillusioned when they make pancake recipes. Why aren’t my pancakes golden-brown like the picture? Why do my pancakes taste gritty? It may leave us feeling like we failed to follow the instructions. It’s not you – it’s the recipe. When you make substitutions to a recipe, it changes the taste and/or texture. Substitutions will result in a compromised flavor and texture of the original recipe.
I took these recipes to the test kitchen this morning. Here are my findings.
Sugar-free pancakes
Typically, sugar-free means using a sugar substitute. I used Swerve sugar replacement. Swerve is an erythritol product, so it is diabetic- and keto-friendly. However, erythritol has benefits and side effects, like everything we ingest.
How does it taste? IMO, it takes a massive amount of Swerve to equal the sweetness of sugar. According to most articles, erythritol caramelizes just like sugar. Look at the image, and you be the judge. Is this the beautiful, golden-brown pancake that you know and love? Make a batch and see for yourself.
Keto Pancakes
I made the 5-ingredient Keto pancake. Wow, there are no words. Ok, maybe a few words. Look at the ingredients:
- Eggs
- Coconut oil
- Unsweetened coconut milk
- Almond flour
- Baking powder
Sounds hideous, doesn’t it? IT IS. The Keto pancake recipe is as tasteless as it sounds. Our bodies are wired to react favorably to the salt-sweet combination. This recipe with no salt or sugar denies us biological satisfaction. We expect something that tastes like a pancake. Instead, we experience a pancake that’s tasteless, grainy, crumbly, and disintegrates when you add syrup. Nice, huh?
Replace or not to replace – make your choice
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- Almond is a protein. Proteins can impact the texture of a recipe. They absorb water and can fight other ingredients in the recipe for the available water. Almond flour can take over the water available in a recipe, resulting in a dry, crumbly texture.
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- All-Purpose Flour is used for everyday baking. The main function of flour in baking is to build a structure. When the proteins found in flour are hydrated, they interact with each other forming what is known as gluten. Bleached flour has a low protein content and is best for pie crusts, cookies, quick breads, pancakes, and waffles.
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- Milk adds moisture to a recipe as it blends with the dry ingredients. It also plays a role in the final texture of your baked goods. The fat content found in milk adds flavor to your baked goods.
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- Almond milk can work as a substitute in a baking recipe, but it will change the texture. Because almond milk is a dairy-free alternative, the fat content is lower, making it far less rich. At the same time, it has the potential to alter the flavor of what you’re baking. The less fat content in the milk substitute, the drier the end product will be.
It sounds like I’m advocating all-purpose flour and whole milk. I’m not. Yes, popular science praises the benefits of these ingredients. I’m just giving you the science behind each ingredient and why it doesn’t produce the perfect pancake.
Cooking is more an art than a science – it begs for experimentation. Baking is more a science than an art – when you substitute/add/subtract ingredients – disaster may ensue. Experimentation is beautiful but as a cook with limited skills, I prefer to leave the heavy lifting to the experts. Sometimes, a girl just wants to eat with minimum fuss.
One day, we will debate the merits of what we eat – but not today. Choose the recipe that will allow you to enjoy guilt-free pancakes. I’m going to choose the original Savvy Solo Short Stack because, as the song goes, “Ain’t Nothing Like the Real Thing.”
What version will you choose? Please comment below.
*This article is not medical advice. Check with your doctor before making dietary changes. As of this writing, The Savvy Solo doesn’t participate in the Amazon affiliate program. The Amazon links are for demonstration only.