FLUFFY BUTTERMILK PANCAKES
Delicious,
hearty pancakes for breakfast. This recipe is in Volume 2 of Low-Carbing Among Friends.
Homemade Buttermilk:
1
tbsp lemon juice (15 mL)
page___
Pancakes:
page___
1
tbsp baking powder (15 mL)
2
tbsp olive oil (30 mL)
1/4 tsp salt (1 mL)
Homemade Buttermilk: In measuring
cup, pour lemon juice and fill with Carolyn’s Low-Carb Milk, page___. Set aside 5 minutes.
Pancakes: In medium bowl, combine
Gluten-Free Bake Mix, page___ and baking powder. In food processor, process
egg.
To food processor with egg, add homemade buttermilk along with liquid sweetener, olive
oil and salt; process. Add dry
ingredients; process l minute.
Onto greased, hot nonstick frying pan, pour 1/4 cup
(60 mL) batter. Spread out with back of
a spoon. Flip when underside is done and
cook briefly again until done and sides of pancakes feel dry to the touch
Helpful Hints: To get perfectly round
pancakes, purchase 2 to 4 pancake rings.
Spray inside of rings with nonstick cooking spray. Place on greased, hot nonstick pan. Pour or scrape 1/4 cup
(60 mL) batter into ring. After 1 minute,
remove ring with tongs and flip to cook other side.
Yield: 8 pancakes
1
pancake
117.7
calories
3.9
g protein
9.3
g fat
4.0
g carbs
For other great
Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among
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