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Lectin Free Buttermilk Pancakes
by: Seema Racela

Buttermilk Pancakes

by: Seema Racela

Lectin Free

Gluten Free Food_edited_edited.png

Gluten Free

Nut Free

Grain Free

Sugar Free

My buttermilk pancakes are fluffy and taste amazing.  My kids love making these with me for breakfast every Sunday!  If you do not have buttermilk, you can also just use A2 casein milk or your favorite plant-based milk and they still come out well.  See below for my recipe and YouTube video.  Enjoy!  

-1 pastured egg
-1 tablespoon extra virgin olive oil

-1 cup homemade buttermilk (or A2 casein milk)
-1 teaspoon pure vanilla extract 
-3/4 cup cassava flour

-2 teaspoons corn and aluminum free baking powder
-2 tablespoons monk frui
t sweetener

 

1. Preheat an oiled Lodge cast iron griddle over medium-low heat.

2. Crack the egg into a mixing bowl and beat with a whisk.

3. Whisk in the oil, milk, and vanilla.

4. Add the flour, baking powder, and sweetener and then beat with whisk until smooth. For thinner pancakes, add more milk, 1 tablespoon at a time. 

5. Pour 1/4 cup of the batter onto the hot griddle for each pancake.  For larger pancakes, pour 1/2 cup of batter. 

6. When the pancakes begin to bubble, use a spatula to flip them.

7. Cook the other side of the pancakes for 1-2 minutes or until golden brown.

8. Remove pancakes from griddle and repeat the process until batter is gone.  Enjoy!

Ingredients

Method

Soy free, rice free, oat free, potato free, peanut free, cashew free, nut free, allergy friendly  

Marble Surface
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