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Monday, September 8, 2014

Recipe: Healthy Buttermilk Pancakes!

Secretly Skinny Buttermilk Pancakes Recipe - low fat, gluten free, healthy, refined sugar free, low sugar, clean eating friendly

We love creative breakfast recipes and ideas. Breakfast bakes are a SIL must-have and creative oatmeal combinations or baked oatmeal concoctions make a regular appearance, however, sometimes you just have to stick to the classics.

Last week I decided I reaaaaaaallyy wanted Buttermilk Pancakes - but I wanted to create a healthier, gluten free version of the classic recipe...

Secretly Skinny Buttermilk Pancakes Recipe - low fat, gluten free, healthy, refined sugar free, low sugar, clean eating friendly

So I headed to the shops with buttermilk on my shopping list and the next morning I got to work on my buttermilk pancakes. The first recipe was a little bit of a flop in this perfectionist's books.

I wanted light and fluffy pancakes, so I kept on working on the recipe and then I came up with the perfect one. Best of all, it's so easy to make! 

These pancakes are super simple and make light, fluffy, ridiculously delicious pancakes that are also freezer friendly! 

So let me give you the recipe! >> 
Healthy Buttermilk Pancakes Recipe - low fat, gluten free, healthy, refined sugar free, low sugar, clean eating friendly

Healthy Buttermilk Pancakes Recipe 
serves 3-4 (makes 16 medium pancakes)
low fat, gluten free, lower sugar, no refined sugars

1 cup (120g) gluten free self raising flour
1/2 cup (60g) buckwheat flour 
1 tsp baking soda
Pinch salt 
1 cup buttermilk*
3/4 cup almond milk 
1/4 cup (60g) unsweetened applesauce
2 tsp vanilla extract 
1 egg 
Optional: ~1-2 tbsp maple syrup/honey if you like your pancakes on the sweeter side**

Mix together all of your ingredients in a medium mixing bowl. 
Lightly grease a medium fry pan and heat over a medium-low heat. 
Pour your pancake mixture onto your pan, using about 2 tbsp mix at a time. 
Cook until bubbles form on the top of your pancakes then flip and cook until golden on the other side. 
If your pancakes are browning too quickly, simply turn the heat down. 
Repeat until all of your pancakes are cooked and serve! 
We like our pancakes topped with a little bit of butter and maple syrup, but you can top them with whatever takes your fancy! 
These pancakes also freeze really well - simply separate each pancake with a layer of baking paper and place in a ziplock bag, ensuring all of the air is removed from the bag. Defrost (we find they defrost best in the fridge overnight) and enjoy when ready!

*You may also make your own "buttermilk" by mixing 1 tsp apple cider vinegar with 1 cup of milk of your choice (I know almond and cow's milk work but I'm not sure about other milks), however, we definitely recommend using real buttermilk!
**We usually make our pancakes with no added sweetener in the mix and simply add butter and syrup (or jam/peanut butter/whatever) on top!

But tell me, what's your favourite type of pancake?
And what's your classic breakfast favourite?

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