Fluffy Buttermilk Pancakes (GF)

FLUFFY BUTTERMILK PANCAKES

Delicious, hearty pancakes for breakfast.

Homemade Buttermilk:

1 tbsp lemon juice (15 mL)

²/₃  cup Carolyn’s Low-Carb Milk, (150 mL)

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Pancakes:

1¹/₈  cups Gluten-Free Bake Mix, (300 mL)

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1 tbsp baking powder (15 mL)

Liquid sucralose to equal 2 tbsp (30 mL)

  SPLENDA^® Granular

1 egg

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

1 pancake

117.7 calories

3.9 g protein

9.3 g fat

4.0 g carbs