Light, fluffy pancakes, drenched in organic maple syrup or smothered in chocolate sauce. Doesn’t that sound like a delicious breakfast? We’re taking an educated guess here, but we bet that you’d eat pancakes every day of the week if you could, are we right? So what’s stopping you?
We get it-you’re concerned about your health and your waistline. You think that eating pancakes for breakfast every morning or a couple of days a week will stack on the pounds when you step onto the bathroom scale.
If that’s not your most significant concern, then the chances are that you find it too challenging to make pancakes on most mornings. The thought of waking up and making a batch of batter is beyond your mental grasp when you’re late for work, and the kids still aren’t dressed. It’s so much easier to pour a bowl of cereal or toast a few slices of bread.
Convenience is the name of the game for most people living a busy lifestyle. Fortunately, we came up with these 14-hacks to help you find the time to make pancakes on any day of the week! We’ve added in some low-calorie ideas to reduce the energy content and keep you looking lean and trim while enjoying this classic breakfast treat anytime you like.
1. Substitute the Buttermilk
Make fluffier pancakes by adding buttermilk to your recipe. The acidity of buttermilk reacts with the baking soda creating air bubbles. Using this culinary tactic results in a lighter, fluffier pancake containing fewer calories, while enhancing the mouthfeel of every bite.
For best results, use a raw, unpasteurized buttermilk brand. The natural probiotic enzymes in the milk are excellent for your gut health. If you can’t find buttermilk at your local grocery store, make it yourself. All you need is some fresh, full-cream milk and a teaspoon of lemon juice or white vinegar. Add the lemon juice or the vinegar to the milk and wait for a few minutes for it to curdle – Presto! You’ve made your homemade brand of buttermilk.
Pancakes that include buttermilk in the recipe come together far quicker than other methods that rely on plain milk. As an added benefit, it’s easy to freeze the batter and thaw it out later in the week for use on another pancake day.