Sucanat/Rapadura

rankailie

So I rarely use sugar, but I have a recipe I found for some healthy protein filled pancakes that I want to try making one day, the recipe calls for Splenda. Unfortunately I can't use artificial sweeteners (I get migraines) and splenda to me is just over sweet and has a weird nasty after taste.

I'd prefer to avoid using table sugar, so I'm wondering if anyone has experience with Sucanat or Rapadura. Everything I've read seems to imply its a better alternative to table sugar as it contains the minerals that get processed out of white sugar and you use about 1/3rd less.

So has anyone used either of these as a replacement for sugar/artificial sweeteners in a dry recipe or a baked good? What was you're experience?

Of note:
I do not have diabetes and I am not at risk for it.
I am not afraid of sugar or carbs, I'm just not a fan of sweet stuff, and I'd prefer a healthier alternative if possible.