I’ve started reducing our sugar intake thanks to The Belly Fat Cure and half a dozen other resources that have scared the ever-living-shit out of me in regards to sugar.
DEATH IN A PACKET ZOMG.
Sweet, lovely, death.
Anyway, so I’ve cut back on our sugar. Turns out? You only need about 15g of sugar A DAY to live. I KNOW! RIGHT? Crazy effers. But it’s true. I started this and am living to talk about it.
The kids, tho, are a harder sell.
So in the spirit of keeping our favorite foods around, and believe me when I tell you my son is a pancake connoisseur, (he man knows his pancakes) I’m adopting this new recipe for a healthier, lower carb pancake.
2 1/3 cups Organic Soy Flour
2 TBSP. plus 1/2 tsp. Baking Powder
1 tsp. Xylitol
1/2 tsp. Salt
1 1/3 cups half and half
1/3 cups Almost Breeze Vanilla Unsweetened Almond Milk
2/3 cup water
5 Tbsp melted butter, divided
1. Sift together the flour, baking powder, xylitol, and salt in to a large bowl; set aside. In a medium bowl, whisk together eggs, half-and-half, almost milk and water until blended.
2. Make a well in the center of the dry ingredients. Pour wet ingredients in to the well and stir until just combined. Blend in 4 Tbsp. of the melted butter.
3. Heat a large skillet over medium heat. Add the remaining Tbsp. of butter to the pan. Add about 1/3 cup of batter per pancake and cook until golden and bubbly. Flip over and cook about 45 seconds more. Repeat until the batter is gone.
4. Top each take of pancakes with a Tbsp of butter and serve with a side of Joseph’s Sugar Free Maple Syrup. Optional: Blueberries!