Mon. Aug 2nd, 2021

A couple many years ago, I would get up on a Sunday early morning with a strong hunger for blueberry buttermilk pancakes drizzled with authentic maple syrup. There is certainly virtually something magical about scratch-designed buttermilk pancakes gentle, fluffy, just about soften-in-your-mouth. Pouring on Grade B (darker and much more flavorful) natural maple syrup (the genuine offer) definitely pleased me.

Eliminating all sugars (maple syrup provides 11 sugar grams in 1 tablespoon (20 gram) serving) just about two several years back took maple syrup off my menu. Pancakes, no subject how fantastic they are, don’t make it with no syrup. Honey is not going to function either for the reason that it provides a lot more calories (64 as opposed to 52) and extra sugars (17.25 compared to 11.9 grams).

10 many years back, I used a no-sugar pancake syrup that contained mostly synthetic components that even now shipped 5 calories for every tablespoon. That syrup was just Okay, not approximately as great as actual maple syrup.

Basically, by incident, I discovered a maple-flavored syrup with all certified organic and natural elements that shipped zero calories ( — $12.99 for 16 ounces). It did not incorporate any sugar alcohols like maltitol or erythritol. I ordered it online and could not wait around for it to get there so I could flavor it. Honestly, it appeared much too superior to be legitimate, so I did not maintain out a great deal hope.

I also requested a pancake and waffle, keto baking combine via (Keto and Co., $9.99) to stay away from as several carbs as probable, together with wheat flour.

When they arrived, I was like a kid on Xmas morning. Suitable absent, I unscrewed the cap on the syrup and dipped a butter knife in and gave it a style. It was properly thick, just like syrup, and tasted truly excellent, quite much like true maple syrup. Wow!



These solutions are the building blocks for this sugar-free of charge, wheat-free substitute for pancakes and syrup.
– Courtesy of Don Mauer

The again of the syrup bottle indicated that a tablespoon shipped zero calories and 10 carbohydrate grams. Those people carbs came from allulose, a rare actual sugar that can’t be metabolized. Exciting.

The keto pancake blend uses almond and coconut flours as stand-ins for wheat flour. The label mentioned: “No Sugar Added,” and the deal back again indicated it applied Wondrose Sugar Replacer (erythritol, non-GMO soluble corn fiber, Inulin and Monk Fruit) for the sugar.

The mix demanded including 3 large crushed eggs, two tablespoons of nut milk (I employed unsweetened almond milk) and 1 tablespoon of oil (I used added-virgin olive oil) together with the blend. This produced a quite thick batter.



I employed a little bit of unsalted butter in my skillet and poured a quarter cup of batter into the pan. I experienced to use my fingers to distribute it out into a rough circle. It took 3 minutes on every aspect for the pancake to cook. It did have a nice golden-brown glimpse. I plated two pancakes, added a contact of butter and poured on the syrup.

They were not as smooth to my palate as a wheat-primarily based pancake, still they had a respectable taste. My lover, Nan, who can be a pickier critic than me, was amazed at how excellent it tasted.

Up coming time I’m likely to use natural and organic buttermilk and include a handful of blueberries. This is certainly a first rate no-sugars, no wheat pancake workaround.

Oh, how quite a few calories for my pancakes, syrup, and butter? Full turned out to be 210 energy — yup, just 210.

• Don Mauer welcomes thoughts, comments and recipe makeover requests. Generate to him at don@