Best 2 No Flour No Sugar Pancakes Recipes
In the realm of culinary creations, where boundaries are pushed, and innovation reigns supreme, there lies a delightful treat that challenges the traditional notions of pancake preparation: the "no flour no sugar pancake". Embark on a culinary journey as we unveil a world of taste and texture, where pancakes are reinvented using alternative ingredients, promising a satisfying and wholesome experience. These flourless and sugar-free wonders celebrate the beauty of natural flavors, catering to those with dietary preferences or simply seeking a healthier indulgence. From almond flour to coconut flour, and from natural sweeteners like honey to the tang of citrus, discover a symphony of flavors that will redefine your pancake experience. Join us as we explore the secrets behind crafting these extraordinary flourless and sugarless pancakes, turning your kitchen into a haven of culinary exploration.
Check out the recipes below so you can choose the best recipe for yourself!
NO FLOUR NO SUGAR PANCAKES
Great taste with no flour or sugar! I made this one up one morning while craving pancakes, but wanting to something healthy. I eat them plain- no butter or syrup!
Provided by kellywilkie
Categories Breakfast
Time 6m
Yield 6 small pancakes, 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Mix oatmeal with yogurt and set aside.
- Mash banana and chop the walnuts.
- Mix all ingredients together.
- Cook as you would other pancakes.
- Sprinkle with more cinnamon if desired, or top with applesauce.
Nutrition Facts : Calories 251.9, Fat 12.3, SaturatedFat 2.1, Cholesterol 5.7, Sodium 22.4, Carbohydrate 31.7, Fiber 4.9, Sugar 9.9, Protein 7.1
OATMEAL PANCAKES (NO WHEAT, NO SUGAR)
I made this recipe up in an effort to eliminate white flour from our diet. After much fine-tuning, here is a recipe that works well. I am saving it here so that I won't lose it!
Provided by CocinaCubana
Categories Breakfast
Time 55m
Yield 15-17 pancakes, 7-9 serving(s)
Number Of Ingredients 9
Steps:
- Combine dry ingredients in a large bowl.
- Mix in the milk, oil, vanilla and any sweetener you want ( I don't usually put any sweetener).
- For fluffier pancakes separate the eggs. Mix the egg yolks into the bowl and in a separate bowl beat the egg whites until stiff. Then fold the egg whites into the mix.
- If in a hurry, or you don't care, beat the whole eggs well ( I use the blender) and mix into the bowl.
- I find that the pancakes come out better if I let the mixture sit for a few minutes, allowing the oatmeal to absorb some of the moisture.
- If the mixture is too thick, add milk, a little at a time, until pancake batter consistency.
- Cook on hot griddle (about 300 F) turning to cook both sides.
Tips:
- Utilize ripe bananas: Overripe bananas are ideal for these pancakes as they add natural sweetness and moisture, reducing the need for additional sugar or flour.
- Adjust consistency with almond milk: The batter should be thick enough to coat the back of a spoon. If it's too thick, add more almond milk until you reach the desired consistency.
- Cook over medium heat: Cooking the pancakes over medium heat ensures they cook evenly without burning.
- Flip pancakes only once: Avoid flipping the pancakes multiple times as this can make them tough. Flip them only once, when bubbles start to appear on the surface.
- Serve with your favorite toppings: These pancakes are delicious on their own, but you can enhance their flavor with your favorite toppings such as fresh fruit, nuts, or syrup.
Conclusion:
These flourless and sugarless pancakes are a nutritious and delicious breakfast option that can be enjoyed by people of all ages. They are easy to make and can be customized with various toppings to suit your taste preferences. The combination of oats, bananas, and eggs provides a balanced meal that is rich in fiber, protein, and essential vitamins and minerals. So, next time you're looking for a healthy and satisfying breakfast, give these flourless and sugarless pancakes a try!
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