I subscribe to Clean Eating magazine to get more healthy meal ideas. It is full of great recipes that don’t use highly processed carbs and refined sugars. I got this Clean Eating Buttermilk Pancake recipe from their website and adapted it, making a few substitutions to suit my taste buds and it turned out great.
I also added a little water to the original recipe. It seemed a bit too thick. I love the taste of these pancakes and they provide you with a healthier, wholesome carbohydrate source. Serve with a small drizzle of real maple syrup and top with fresh berries for added nutrition.
Clean Eating Buttermilk Pancakes
Buttermilk Pancakes ~A clean eating recipe
Recipe from Clean Eating Magazine
- 1 1/2 cups unbleached white whole-wheat flour
- 3/4 cup coconut sugar or organic Sucanat
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 1/2 cups buttermilk
- 1 egg, lightly beaten
- 1 egg white
- 1 tbsp plain greek yogurt
- enough water to make a thick pouring constistency. Add about 1/8 cup and a bit more if necessary
- Olive oil cooking spray
- 16 tsp pure maple syrup
- In a large bowl, combine flour, Sucanat, baking powder, baking soda and salt.
- In a separate bowl, stir together buttermilk, eggs and sour cream with a whisk; add to flour mixture, stirring just until moist. Add water to acheive desired consistency.
- Heat a large skillet over medium heat. Mist skillet with cooking spray and heat until melted. Pour ¼ cup batter into skillet for each pancake and cook for 2 minutes or until tops are covered with bubbles and edges appear cooked. Carefully turn pancakes over and cook for 2 more minutes or until bottoms are lightly browned. Repeat with remaining batter, re-misting skillet with cooking spray between batches.