HEALTHY BUTTERMILK PANCAKES
These healthy Buttermilk Pancakes are fluffy, thick and so delicious. You won't believe it is gluten-free, refined sugar-free and so easy to make.
Provided by Shuang Shuang Liang
Time 15m
Number Of Ingredients 8
Steps:
- in small dish or bowl, mix milk and apple cider vinegar. Let it sit for at least 5 minutes.
- In a medium mixing bowl, add eggs and buttermilk. Then add almond flour, tapioca flour, baking soda, a pinch of salt, coconut sugar (if using any). Whisk until well combined.
- Let the batter sit for about 5 minutes before cooking to allow time for leavening
- Heat a nonstick skillet or griddle to medium heat. Use a spoon or cookie dough scooper to pour batter on the cooking surface. When you see the outer edge start to brown and bubbles start to form, carefully flip the pancakes and cook for another minute or 2.
- Serve with fruits, nut butter, maple syrup, or any of your favorite toppings.
Nutrition Facts : Calories 175 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 63 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 pancake, Sodium 261 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
HEALTHY BUTTERMILK PANCAKES (HEALTHY PANCAKE RECIPE)
This healthy pancake recipe uses whole wheat flour, no added fat, and healthy buttermilk pancakes are sweetened only with mashed bananas! SO delicious!
Provided by Chrissie
Categories Breakfast
Time 25m
Number Of Ingredients 9
Steps:
- Measure out the flour, baking powder, baking soda and salt into a large bowl.
- In a separate bowl, mash the bananas very well (it's ok if they go a little bit liquidy...you don't want any large chunks). Add the eggs and the vanilla and beat with a fork until they're combined well.
- Measure the buttermilk into a separate liquid measuring cup and pour the buttermilk and the egg mixture into the flour mixture.
- Stir everything together carefully, making sure you don't over mix, until everything is combined.
- Heat a large non-stick skillet or griddle over medium heat.
- Let the batter sit in the bowl for about 5-6 minutes before you start frying. This will allow the leavening agents (the baking powder and baking soda) time to begin their work and you'll start to see the batter start to rise slightly as air bubbles develop below the surface.
- Once the oil has heated for a few seconds, turn the heat down to medium-low heat and carefully ladle about 1/3 cup of batter into the pan for each pancake, trying to disturb the batter as little as possible. This will help the air bubbles stay intact as the pancake cooks and create a light and fluffy texture. This is especially important when using whole wheat flour because the wheat particles in the flour actually interfere with gluten development, making baked goods made with whole wheat flour denser and generally less fluffy than their all-purpose flour counterparts.
- Once you see the edges beginning to brown slightly and a few bubbles breaking the surface of the batter, flip the pancakes over. You can check the underside by lifting up the edge of one of the pancakes using a spatula; if the underside is brown, it's time to flip!
- Repeat this process until all your batter is gone. The number of pancakes you make will vary based on the size you choose and the pan you're using, but this recipe feeds our family of four with several pancakes left over for the next day (usually around a total of 12-16 pancakes).
- Serve the pancakes hot off the griddle with some fresh berries and maple syrup!
Nutrition Facts : ServingSize 1 serving, Carbohydrate 30 g, Protein 8 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 43 mg, Sodium 268 mg, Fiber 4 g, Sugar 5 g, Calories 161 kcal
THE ULTIMATE HEALTHY BUTTERMILK PANCAKES
These light & fluffy pancakes are the best I've ever had! They have a slight tang from the iconic buttermilk and lots of rich butter flavor. Serve them warm with real maple syrup, a bit of butter, fresh fruit, or anything your heart desires!
Provided by Amy's Healthy Baking
Yield 16 silver dollar sized pancakes
Number Of Ingredients 10
Steps:
- Whisk together the flour, baking soda, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Whisk in the buttermilk and maple syrup. Stir in the yogurt until no large lumps remain. Add in the flour mixture, and stir until just incorporated.
- Lightly coat a large pan or griddle with nonstick cooking spray, and preheat over low heat.
- Using 2 tablespoons of batter for each pancake, dollop onto the hot pan, and spread into a circular shape if desired. Let the pancakes cook for 2-3 minutes, or until a slight skin starts to form around the edges and the bottom is light golden brown. Slide a spatula underneath, and flip. Continue to cook for another 1-2 minutes or until light golden brown on both sides. Serve hot.
LIGHT AND HEALTHY BUTTERMILK PANCAKES
These are light and delicious pancakes that are relatively healthy...until you add the butter and syrup anyway!
Provided by brickhouse
Categories Breakfast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- lightly beat eggs.
- add buttermilk, oil, sugar and vanilla and mix very well.
- mix together dry ingredients.
- add dry ingredients to wet ingredients.
- to cook:.
- preheat non stick pan, medium heat.
- add 1/4 cup of batter and cook on a non-stick surface until bubbles appear throughout the pancake.
- flip to cook the other side.
- if batter is too thick, you can add water -- pancakes will be flatter though.
- it is important to cook on medium heat even if it takes longer as it allows you to cook these pancakes with no extra oil in the pan- the result is fluffy and light and not oily.
Nutrition Facts : Calories 338.9, Fat 10.6, SaturatedFat 2.2, Cholesterol 109.4, Sodium 414.2, Carbohydrate 47.5, Fiber 1.3, Sugar 11.4, Protein 11
HEALTHY ALTERNATIVE BUTTERMILK PANCAKES
These pancakes forgo the white flour, sugar, and oil with healthy substitutes. So good, the hubby won't even know the difference.
Provided by VickiVSN
Categories Breakfast
Time 15m
Yield 4-5 pancakes, 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix together dry ingredients.
- In a separate bowl lightly beat together egg, buttermilk, and apple butter (prune puree may be substituted for any pureed fruit or fat replacement product).
- Mix dry and wet together.
- Let stand a few minutes for oat bran to absorb the liquid. Preheat griddle to medium high.
- Spray with non-stick spray, scoop about 1/3 cup of batter onto griddle. Optionally, add fresh fruit such as bananas or blueberries to pancake at this point. When starts to bubble, flip and cook a minute more.
Nutrition Facts : Calories 230.4, Fat 3.5, SaturatedFat 1.1, Cholesterol 4.9, Sodium 686, Carbohydrate 45.8, Fiber 6.8, Sugar 8.4, Protein 15.1
OLD-FASHIONED BUTTERMILK PANCAKES
This is my mother's and grandmother's recipe from Western Tennessee. I have never found anything that comes close to the flavor of these pancakes. Add small berries for a different flavor boost. Serve with butter and maple syrup.
Provided by Tim Wong
Time 30m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat a griddle to medium heat, according to manufacturer's instructions.
- Mix flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Add buttermilk, eggs, and butter; stir together until well blended but do not stir out all of the small lumps. Overmixing the batter will make the pancakes tough and rubbery.
- Pour oil on a paper towel and spread over the griddle to grease lightly. Test the griddle with a few drops of water; water should dance across the surface and not instantly steam and evaporate.
- Working in batches, drop 1/4 to 1/3 cupfuls batter for each pancake onto the hot griddle. Cook until the sides start to shine and look stiff, 3 to 5 minutes. Flip and cook until golden on the other side, about 2 more minutes. Repeat to make remaining pancakes.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 15.1 g, Cholesterol 28.3 mg, Fat 3.3 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 1.4 g, Sodium 295.9 mg, Sugar 3.1 g
HEALTHIER GOOD OLD FASHIONED PANCAKES
I loved this pancake recipe. Way better than a mix at the store but I wanted to cut a little of the fat. I make them with less butter, egg whites instead of a whole egg, and nonfat milk. They are so fluffy and tasty plus I feel great about giving them to my family.
Provided by MakeItHealthy
Categories Breakfast and Brunch Pancake Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Sift flour, baking powder, salt, and sugar together in a large bowl. Make a well in the center and pour in milk, egg whites, and melted butter; mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Using approximately 1/4 cup for each pancake, pour or scoop batter onto griddle. Brown on both sides and serve hot.
Nutrition Facts : Calories 134.9 calories, Carbohydrate 22 g, Cholesterol 8.4 mg, Fat 3.1 g, Fiber 0.6 g, Protein 4.7 g, SaturatedFat 1.9 g, Sodium 554.9 mg, Sugar 3.6 g
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