I grew up eating delicious food. Homemade goodness through and through! I’ve loved my Saturday morning pancakes, waffles or biscuits with lots of butter, syrup, jam or maybe white country gravy with sausage. We always had delectable pies, cakes, cookies and any other mouthwatering baked goods you can think of. I’m drooling right now. In a way it has spoiled me or maybe more accurately it has taught me what the good stuff is and I’ve never been satisfied with less.
Somewhere along the way though, the world got all healthy and stuff and really started to spoil the fun of eating just what I want. Who started all the hoo-ha about gluten and flour and how it turns into sugar in your blood? And what’s with adult onset type II diabetes? Total killjoys . . . . but also a very real part of life. For years I have fought hard to ignore any potential health risk involved in indulgence. A donut here and there won’t hurt me. While that may be true, years of this decadence will take its toll.
So, while I’m not giving up all my first loves, I have decided it is wise to rethink some things. I’m on a mission to recreate my favorite recipes with the idea of keeping the lusciousness and removing risks. At first I didn’t think it was possible, but the more I experiment, the more I believe.
Pancakes Remake-Here We Come!
This is for everyone out there who loves to eat the good stuff, but can’t anymore for whatever reason. Here’s to you and enjoying life a little bit more and a lot longer.
- First I took out gluten and replaced it with buckwheat flour and gluten free flour blend.
- Second, I added pureed sweet potato for the perfect texture.
- Third, I used almond milk instead of cows milk and made buttermilk out of it.
- Last, I took out the processed sugar and used date sugar and liquid stevia sweetener.
The results are fabulous! My 11-year-old son said, “Mom, those pancakes are ridiculous!” That’s the best recommendation I can think of. So without further ado, here’s my MUST TRY pancake remake recipe.
BUCKWHEAT SWEET POTATO PANCAKES
(Makes about 10-1/4 cup pancakes)
1 cup Buckwheat Flour
½ cup Gluten Free Flour Blend
1½ teaspoons Baking Powder
¾ teaspoon Salt
1 Tablespoon Date Sugar (or 2 Tablespoons if omitting Stevia)
2 Eggs (well beaten)
1¼ cup Almond Milk or Cashew Milk
2/3 cup Sweet Potato Puree
1½ teaspoons Vanilla Extract (real)
15 drops Better Stevia Liquid Sweetener (optional)
1 Tablespoon + ¾ teaspoon white vinegar (to make buttermilk substitute)
1½ teaspoons Baking Soda (set aside to add to buttermilk)
Butter for pan (don’t be afraid of butter, just use in moderation)
Step 1: Sift all the dry ingredients together in a medium bowl.
Step 2: Add the vinegar to the almond milk and let sit for 5 minutes to make buttermilk. Then add the baking soda to the almond milk mixture.
Step 3: In a second bowl combine all the wet ingredients including the buttermilk and baking soda mixture.
Step 4: Thoroughly heat a cast iron skillet over medium-low heat. I actually set the stove knob exactly in the middle of low and medium.** (It’s important that the skillet doesn’t get too hot or the cakes will burn easily and not be cooked inside. Believe me, I’ve done it. 😉 )
Step 5: Pour the wet mix into the dry mix and whisk lightly, don’t beat it. Just stir until combined.
Let’s Get Cooking!
**You can test that the skillet is hot enough with a small spoon of batter. If the batter holds its round shape well and doesn’t spread much, then it’s ready. The first pancake is always a bit messier than the rest, but it still tastes great!
Get a small dab of butter and put it in the center of the pan. Spread it around the middle of the pan in a 4-5 inch circle. Using a ¼ cup measure, scoop it full of batter until it’s rounded on top.
Pour it just in the center of the pan allowing it to spread naturally. I even use my finger to scrape the batter from the inside and outside of the ¼ cup to get all of it.
Cook for 2 minutes on this side then flip it cleanly (if you can ) and cook another 1-2 minutes on the other side.
I spread a little butter on top and use pure maple syrup. Served with a fresh cold glass of milk, it’s delicious!
This was a fun remake! What is your favorite recipe remake?
Enjoy the goodness!