I love this recipe as is, but when I learned about my son's food intolerances, I made some changes. I thought maybe others who shouldn't have cane sugar, eggs, or milk would like to know what I did. Here goes...
For a DOUBLED recipe, I used: 1 whole, overripe banana (instead of 2 eggs), 1 cup sugar-free hemp milk, and 2T raw honey, 2T maple syrup, and 1T blackstrap molasses for the cane sugar.
They came out a nice color and very moist, but not sweet at all. If you want to satisfy your sweet tooth, I would poke holes in them after baking and drizzle additional maple syrup on them, maybe brushing it on (my husband's wonderful idea).
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I love this recipe as is, but when I learned about my son's food intolerances, I made some...