Buttermilk pancakes were a staple for me as a child. Some of the happiest for me during elementary school were waking up and smelling the pancakes cooking on the pan. Ahhh, the maple syrup is getting me emotional. As I’ve gotten older, I’ve grown into a more healthy lifestyle, as you can tell. However, I still find myself craving a good buttermilk pancake once in a while. SO, I put on my chef hat, and spent weeks trying to perfect this recipe. I am proud to say that I finally did it, and I’m here to share it with you! Let’s dig in 😉
INGREDIENTS (Serves one):
1/2 cup baking flour (I use gluten free)
1/4 cup oat flour (I just grind up oats into a flour consistency)
2 tbsp coconut flour
1/2 cup almond milk + 1 tsp lemon juice- let sit while combining all the other ingredients (this will give it the buttermilk consistency)
1 tsp baking powder
Spices of choice
Turn your stove onto a medium heat and spray with non stick spray. In a large bowl, combine all dry ingredients and mix around. Once that almond milk + lemon juice has sat for a few minutes, add to the dry ingredients and mix well. it should be a thick mixture, so if you want it a little thinner, just add a splash of water. Mix everything together, and using a spoon, scoop out a large dollop of batter. Place that dollop on the stove, and flatten out with the end of your spoon to get a circle mixture. it will take about two minutes, but once it’s ready, flip the pancake. Let that sit for about thirty seconds, then transfer to a plate. Repeat these steps until the batter is gone, and enjoy! In these photos, I made them a chocolate flavor and added fruit to the side, but it’s completely up to you!
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