Buttermilk Sweet Pancake

Ohhh pancakes, what is not to like about it?

This time I was cooking brunch and wanted something different. I have several pancake recipes, but I remembered that I had some buttermilk left from a curry I made, and thought to myself “humm, buttermilk pancakes, I like it, lets make it keto”. And so I did, and made two versions, this one and a savory version that I will post later.

They came out really yummy, and I could not be happier with it.

Suggestions

If you are not sure of the cooking point for flipping the pancake, use an omelette frying pan, or 2 frying pans
For the toppings: salted caramel (my recipe) and roasted hazelnuts, maple syrup (lakanto, home made, or any other low carb/keto brand), berries and whipped cream, dusted sweetener and nuts, the sky is the limit


			
									
					
					
																	
																				
								
																
																									
																
																		
								
								
								
							
				
							
												
							
											
												
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								Buttermilk sweet pancakes
																						
														
														
								
									
																												
										by: 														
	
																					Dalila Dias
																			
									

								
														
																																																								
										
												
		
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									Fluffy and crispy at the same time, totally delicious, the whole family will love this and it will be easier to "convert" them to the low carb living								
							
														
						

					
					

				
					
				
								
						
						
							
							
															
									
										Difficulty:Easy																
														
															
									
										Prep Time:5 mins																
														
															
									
										Cook Time:10 mins																
														
															
									
										Serves:3
																
														
															
							
						
	
				
																
								
										
				
									
						
							
							Nutrition per portion																						
									
										
								
														
														
														
														
														
														
														
									
											
													
							
						
				
				
										
								
					
				
					
						
															
							
							Ingredients
							
							
																
									
										2 small eggs																									
																
									
										2 tbsp buttermilk																									
																
									
										4 tbsp almond flour																									
																
									
										1 tbsp melted butter or olive oil																									
																
									
										1/2 tsp gluten free baking powder																									
																
									
										1 tsp natural sweetener																									
																
									
										1/2 tsp vanilla extract																									
																
										
						

						
									
	
							Method		
							
 	Beat the eggs until light and fluffy
 	Add the liquid ingredients and whisk
 	Add the flour and sweetener and whisk well
 	Fold in the baking powder
 	Oil a small pan (I use a one-egg size pan)
 	Heat the pan, and add a third of the batter
 	Let it cook until bubbles appear on the surface, the edge is dry and you can flip the pancake
 	Flip the pancake and cook on the other side until golden in colour
 	Put on a wire rack to cool (keeps it crispy)
 	Repeat the process with the other 2/3 of the batter

4 comments

John Koen
June 14, 2019 at 3:45 pm

Sounds delicious! Buttermilk pancakes have always been my preferred type! I first did your two-pan flipping for those amazing ricotta pancakes you did! These don’t seem like they would be so delicate/fragile, but it’s a good tip for anyone wanting a little extra security! 👍🏽

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1. heelsandspices
  June 14, 2019 at 3:48 pm
  
  Thanks JK
  
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Karen Maloney
June 14, 2019 at 3:46 pm

I just made these pancakes! They are quick, easy and perfect! Only one big problem! I ate all three of them! Thanks for a great recipe!

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1. heelsandspices
  June 14, 2019 at 3:48 pm
  
  🤣🤣🤣 thanks Karen
  
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