Buttermilk Pancakes ~A clean eating recipe
Recipe from Clean Eating Magazine
Servings 16 pancakes
- 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 achieve desired consistency.
Heat a large skillet over medium heat. Mist skillet with cooking spray and heat until melted. Pour 1/4 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.