These were really good pancakes. In order to make these pancakes a little healthier; I subbed whole wheat flour for white,vanilla almond milk for milk, three egg whites for the egg, melted coconut oil for the butter, and around 1 1/4 tablespoons of brown sugar for the sugar (we were out of regular sugar and I didn't measure). Plus, I added vanilla. I have a dairy allergy so that's why a lot of the substitutions are there, I'm sure the recipe is amazing as well when religiously followed. The substitutions that I made created a heavier, brown in color pancake that maintained a fluffy consistency. The brown sugar added a nice 'caramel-ish' flavor that went really well with maple syrup. The whole wheat flour is obviously the culprit for the heaviness, so I would recommend that you stick with the white flour if you crave a lighter pancake. Personally, I love the nutty and substantial flavor of whole wheat flour so the sub was perfect for my taste. I have to say that the pancakes' taste had notes of acidity, but they, again didn't bother me and are probably in correlation with my choice of milk (almond milk+white vinegar= buttermilk?). Overall this is a really great pancake recipe that's pretty flexible if you want to make any changes.
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These were really good pancakes. In order to make these pancakes a little healthier; I subbed...