Making Pancakes Without Butter or Oil
There are quite a few products you can use as a butter or oil substitute if you’re looking to cut those fats out of your diet.
- Fruit or veggie puree
- A cornstarch and water mixture
The above options are all one-for-one substitutions, which means that whatever amount of butter or oil your recipe calls for, you can replace that with the same amount of any of the substitutions.
Other options you can use such as:
- Sour cream
- Greek yogurt
These options can be substituted, but for ¾ of the amount that the original recipe calls for.
- 2 egg yolks
- 3 tbsp. white sugar
- 4 tbsp. of applesauce, fruit or veggie puree, cornstarch OR 3 tbsp. of buttermilk, sour cream, Greek yogurt, or mayonnaise
- 1 1/2 cups milk
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 5 egg whites
- In a bowl, whisk together egg yolks, sugar, and any of your butter and oil substitutes until the mixture is smooth. Add in your milk and whisk everything together.
- In another bowl, combine your flour, baking powder, and salt.
- Combine both sets of ingredients and mix them together gently.
- In another bowl, use an electric hand mixer to whip the egg whites into stiff peaks. Once you have stiff peaks you can gently fold them into the batter, but don’t take all the lumps out! You want your mixture to be just combined instead of over-mixed.
- Set your heat to a low medium setting while you let your batter sit. If you have a non-stick pan you won’t have to worry about using butter or oil to grease it so your pancakes don’t stick. You could always use a cooking spray to ensure that your pan or griddle is well-greased. Once the surface is hot enough you can add your batter.
- Pancake Tip: Only flip your pancake one tip: when bubbles start to form on the surface of the pancake. Then let them cook for one minute.
- Take your pancakes off the heat and serve!