Bottom-Friendly "Buttermilk" Pancakes
Serves:
2-4
Active Time:
10 min
Total Time:
20 min
Why is this better on your bottom?
Plant-based "buttermilk"
Maple syrup (naturally low FODMAP)
Add blueberries for anti-inflammation
More butt & gut goodies
Bottom-Friendly Tiramisu
Bottom-Friendly Cream
Bottom-Friendly Chicken & Waffles
Instructions:
In a mixing bowl, add non-dairy milk, lemon juice, egg, egg yolk, coconut oil (melted), and vanilla. Mix and set aside. In a separate mixing bowl, add flour, sugar, baking soda, baking powder, and salt. Whisk together well.
To the bowl of dry mixed ingredients, add wet ingredients. Mix until the batter is somewhat lumpy. Do not over mix.
Place a griddle or a cast iron over medium heat. Once hot, add butter or cooking spray. Add ½ cup of batter to the pan and cook the pancake for about 3-4 minutes, or until the batter starts to bubble on the raw side. Flip and cook the second side for 2 minutes. Repeat until all the batter is gone.
Serve with blueberry syrup and a sprinkling of powdered sugar. Bottoms up!
Ingredients:
Butter or vegan butter
1 cup of non-dairy milk
1 large lemon
1 large egg + 1 large egg yolk (you can use vegan egg substitutes)
2 teaspoons of coconut oil or canola oil
1 tablespoon of vanilla extract
1 cup all-purpose flour
3 tablespoons of sugar
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
