As with almost any recipe, you can choose healthier options such as a paleo mayo, coconut sugar
in place of brown sugar or even adjust the amounts.
I substituted cranberries for marmalade, and used honey in
place of brown sugar (that was rock solid in my cupboard).
Drizzled some maple syeup over the nuts in
place of some brown sugar.
To make this Honey Oatmeal Raisin Pancake recipe, I modified my Oatmeal Raisin Cookie Pancake recipe and used honey in
place of the brown sugar.
I have recently been using maple syrup in
place of the brown sugar and omitting the egg white to make them vegan.
Following this advice, I used 1/3 cup of brown rice syrup plus about 1 tablespoon of blackstrap molasses in
place of the brown sugar, and decreased the amount of buttermilk by a smidgeon (probably about 2 tablespoons).
I used agave in
place of the brown sugar.
I did make a few changes; used coconut flour in place of quinoa flour, coconut sugar in
place of brown sugar, & coconut milk in place of almond milk (I guess you could say I love coconut!).
Of course, I messed with the ingredients a little bit — I left out the sesame seeds, I used golden syrup instead of maple syrup since I had an open container, I used Sucanat in
place of brown sugar, and I left out the cranberries and raisins.
My modifications to this recipe were minor — I used olive oil instead of vegetable oil, and Sucanat in
place of brown sugar.
I used coconut sugar in
place of brown sugar and honestly guys, butter is butter and so grassfed butter it is!
I used the Truvia / honey blend in place of the maple syrup and the Truvia brown sugar blend in
place of the brown sugar.
I did make a few changes; used coconut flour in place of quinoa flour, coconut sugar in
place of brown sugar, & coconut milk in place of almond milk (I guess you could say I love coconut!).