Dukan Fluffy Heavenly Pancake Recipe W/o Greek Yogurt (honest)

I love pancakes. Any topping, wheat or buttermilk, I love 'em. I miss them dearly. I know, I know, the Dukan Galette aka the Dukan pancake is supposed to help with that. It doesn't. I love Greek yogurt, but I don't like my "pancakes" to taste like it. And they do with Pierre's recipe, so I set out to change that.

It randomly dawned on me one day that - gasp -why haven't I taken a simple pancake recipe, and Dukan-ified it, I give you the best ever Dukan friendly pancake recipe. Seriously, my husband didn't know these were Dukan. They taste just as good as whole wheat pancakes. They are lighter and fluffier than the galette.

Okay, enough chit chat, let's get to the 'cakes. It makes 2 decent size pancakes. I spray with I Can't Believe It's Not Butter and add 1 tbsp or so of Sugar Free Syrup. For those of you who are straight edge Dukan, don't get your panties in a bunch - there's less than 5 carbs in a 1/4 cup, and I only use a tbsp. But these are good enough to eat without it. Seriously. Maybe try it with a cream cheese frosting if you don't want to do syrup.Yum!

When I was in elementary school, we once made paste by mixing flour and water together. Well, the batter was exactly like banana flavored glue, and the end result was leaden and rubbery. Seriously gross. After two bites (and I don’t know why I took the second) they went into the trash.

Mine turned out a little rubbery and not nearly as fluffy as they need to be. These are okay. Not fantastic, but okay. The recipe as is didn’t quite work out for me, so I did end up adding 1 egg and about 1/4 cup of milk. Also, the glaze was just way too sweet for my taste, so we just ate them with regular syrup.

21. Pingback: 12 Delicious Pancake Recipes To Make On National Pancake Day! Not to add another negative comment to this but I gotta say I wish I read the reviews before I made these! I think that if you do not have whole wheat pastry flour don’t use regular whole wheat flour with all purpose flour. Stick to the suggested pastry kind. Also get the biggest baddest bananas you can find and make sure they are really really ripe.

And I think the egg and more milk will be needed. I get that they are supposed to be “banana bread” pancakes in that I feel it’s like if I’m trying to fry banana bread, not very pancake-ish. I blended all the liquid ingredients, including bananas, in my blender & added the mixture to the dry ingredients.

Replaced the sugar with maple syrup. I Did use whole wheat pastry flour. This came out EXCELLENT! My whole family loved them, including my teenage son & toddler! This will be my go-to banana pancake recipe from now on. THANK YOU for sharing! We don’t use syrup for pancakes and with the 1/4 C maple syrup in the batter these pancakes were plenty sweet.

I really wish I’d read the comments before making this recipe. Not good. I made the recipe exactly as stated, but substituted the whole wheat pastry flour for all-purpose flour, as the recipe says you can do. Total disaster. The pancake were dense and gluey. Not edible. They looked absolutely nothing like the photo on this page. I came back and read the comments and added an egg and additional milk to the remaining batter, as suggested.

This made them a little less thick, but they still had a gluey consistency and were just really unappealing. We all tried a few bites and decided there was just no way we could make a go of these. Pancakes into the trash. 2 is cooking now. Avoid this recipe. Really, just about any other recipe would be a better choice.

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