Buttermilk Pancakes
Blood Sugar: ModerateServings: 9Preparation Time: 25minMeal Category: Breakfast
Micronutrients:Vitamin AIronFolate
Macronutrients per 100g
Energy
216kcal
Sugar
2g
Fat
9g
Fiber
1g
Sat fat
2g
Protein
7g
Carbs
27g
Sodium
264mg
Ingredients
- 250ml / 8.45fl oz Buttermilk
- 30ml / 1.01fl oz Oil
- 180g / 6.35oz Flour
- 1 tsp Cream of tartar baking powder
- 2 Egg
- 30ml / 1.01fl oz Oil
- 180g / 6.35oz Flour
- 1 tsp Cream of tartar baking powder
- 2 Egg
Preparation
1. In a mixing jug, beat 2 Eggs, 250ml / 8.45fl oz Buttermilk, and 30ml / 1.01fl oz Oil.
2. In a bowl, mix 180g / 6.35oz Flour and 1 tsp Cream of tartar baking powder.
3. Combine wet and dry ingredients and whisk together.
4. Heat 1 tsp Oil in a large pan.
5. Pour 2 tbsp batter per pancake into the pan, spreading to about 8 cm diameter.
6. Cook over medium heat, flipping when bubbles form, until golden brown. Repeat until 9 pancakes are cooked.
2. In a bowl, mix 180g / 6.35oz Flour and 1 tsp Cream of tartar baking powder.
3. Combine wet and dry ingredients and whisk together.
4. Heat 1 tsp Oil in a large pan.
5. Pour 2 tbsp batter per pancake into the pan, spreading to about 8 cm diameter.
6. Cook over medium heat, flipping when bubbles form, until golden brown. Repeat until 9 pancakes are cooked.
Micronutrients % of RDI
Iron
11% of RDI
Magnesium
6% of RDI
Vitamin C
0% of RDI
Omega 3
0% of RDI
Vitamin A
0% of RDI
Calcium
4% of RDI
Folate
23% of RDI
Good to know
For a vegan version, mix 250ml plant milk with 2 tbsp apple cider vinegar and let sit for 15 minutes. Substitute eggs with 2 ripe, mashed bananas.
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