We had these pancakes this morning. The original recipe, from Ricardo Larivée, called for whole purpose flour. I replaced it for soft while wheat flour and sugar substitute for a healthy and diabetes friendly version. They were delicious and so fluffy! The secret, having whites beaten in soft picks. If you prefer to use whole purpose flour they get even fluffier, they’re amazing.
They would be great with just Maple syrup of course, but the berries sauce adds the sweet, fruity and nutritious complement for them.
Give it a try and let me know if you like it.
For the pancakes
1 cup all soft whole wheat flour (or all purpose flour)
1 teaspoon baking powder
3 eggs, separated*
1/2 cup buttermilk
1/4 cup maple syrup
1/2 teaspoon vanilla extract
3 tablespoons unsalted butter or Pam spray
1 1/2 cups fresh or frozen blueberries
1/4 cup apple or pineapple juice
1/2 cup sugar
Mix all the ingredients and beat it until the mixture is smooth and homogenous.
Separately beat the egg whites until the formation of soft peaks and then fold it into the batter.
Heat a non-adhesive skillet on medium heat. Brush with butter or spray Pam. Pour 1/3 cup of batter for each pancake in the shape of a disk of 6 inches (15 cm). Cook each side for 1 to 2 minutes or until they are nicely browned. Set aside in a warm plate.
Note: You always can mix all the ingredients without having the egg whites separately beaten. The pancakes will not be as light and you will yield 6 instead of 8 pancakes.
In a pot, mix all the ingredients, bring to a boil and simmer on medium heat for 5 minutes.
Let it cool before serving.
Diabetes friendly version for the Berries sauce
Substitute sugar for Splenda and add 1/2 tbs of corn starch dissolved in 3 tbs of water or apple sauce to thicken the sauce after simmering for 3 min.
* I normally use one yoke and 3 whites instead of 3 whole eggs to cut on cholesterol
written by Raquel Boyes