Buttermilk Pancakes Recipe Dairy & Gluten Free
Servings: 4
Calories: 278kcal
Ingredients
- 1 cup scant cup soy milk
- 1 tsp vinegar
- 1 tbsp canola oil
- 1 egg feel free to Substitute 1 tbsp flaxseed blended with 2 tbsp water
- 1 1/2 cups Bob's Red Mill Gluten Free Pancake Mix
- 1/2 cup frozen blueberries drained, or fresh blueberries, or carob chips
Instructions
- Start by making your "buttermilk". Pour out a scant cup of unsweetened soy milk, and add the 2 tsp of vinegar to it. Let it sit at least 5 minutes. It is important to use plant milk with some fat in it like, soy, coconut or similar.
- While the "buttermilk" is sitting, add the beaten egg and vegetable oil to the bagged pancake mix. Mix by hand until just combined. Then add the "buttermilk" and stir until just moistened.
- The batter will be lumpy. That's ok.
- On a hot, oiled griddle, spoon out slightly less than 1/4 cup of batter for each pancake. Cook for about 4 minutes (until bubbling), and flip. The pancakes are done when they're golden brown on both sides.
- Savor with some fresh maple syrup.
Nutrition
Calories: 278kcal | Carbohydrates: 30g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 103mg | Sodium: 494mg | Potassium: 291mg | Fiber: 2g | Sugar: 3g | Vitamin A: 520IU | Vitamin C: 6.7mg | Calcium: 282mg | Iron: 1.7mg