Saturday, January 28, 2012
Fluffy Buttermilk Pancakes (GF)
Delicious, hearty pancakes for breakfast.
1 tbsp lemon juice (15 mL)
2/3 cup Carolyn’s Low-Carb Milk, (150 mL)
11/8 cups Gluten-Free Bake Mix, (300 mL)
1 tbsp baking powder (15 mL)
Liquid sucralose to equal 2 tbsp (30 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 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
3.9 g protein
9.3 g fat
4.0 g carbs