Healthy Alternative Buttermilk Pancakes Recipes

HEALTHY ALTERNATIVE BUTTERMILK PANCAKES

Steps:

• Mix together dry ingredients.
• In a separate bowl lightly beat together egg, buttermilk, and apple butter (prune puree may be substituted for any pureed fruit or fat replacement product).
• Mix dry and wet together.
• Let stand a few minutes for oat bran to absorb the liquid. Preheat griddle to medium high.
• Spray with non-stick spray, scoop about 1/3 cup of batter onto griddle. Optionally, add fresh fruit such as bananas or blueberries to pancake at this point. When starts to bubble, flip and cook a minute more.

HEALTHY BUTTERMILK PANCAKES

Steps:

• in small dish or bowl, mix milk and apple cider vinegar. Let it sit for at least 5 minutes.
• In a medium mixing bowl, add eggs and buttermilk. Then add almond flour, tapioca flour, baking soda, a pinch of salt, coconut sugar (if using any). Whisk until well combined.
• Let the batter sit for about 5 minutes before cooking to allow time for leavening
• Heat a nonstick skillet or griddle to medium heat. Use a spoon or cookie dough scooper to pour batter on the cooking surface. When you see the outer edge start to brown and bubbles start to form, carefully flip the pancakes and cook for another minute or 2.
• Serve with fruits, nut butter, maple syrup, or any of your favorite toppings.

HEALTHY BUTTERMILK PANCAKES (HEALTHY PANCAKE RECIPE)

Steps:

• Measure out the flour, baking powder, baking soda and salt into a large bowl.
• In a separate bowl, mash the bananas very well (it's ok if they go a little bit liquidy...you don't want any large chunks). Add the eggs and the vanilla and beat with a fork until they're combined well.
• Measure the buttermilk into a separate liquid measuring cup and pour the buttermilk and the egg mixture into the flour mixture.
• Stir everything together carefully, making sure you don't over mix, until everything is combined.
• Heat a large non-stick skillet or griddle over medium heat.
• Let the batter sit in the bowl for about 5-6 minutes before you start frying. This will allow the leavening agents (the baking powder and baking soda) time to begin their work and you'll start to see the batter start to rise slightly as air bubbles develop below the surface.
• Once the oil has heated for a few seconds, turn the heat down to medium-low heat and carefully ladle about 1/3 cup of batter into the pan for each pancake, trying to disturb the batter as little as possible. This will help the air bubbles stay intact as the pancake cooks and create a light and fluffy texture. This is especially important when using whole wheat flour because the wheat particles in the flour actually interfere with gluten development, making baked goods made with whole wheat flour denser and generally less fluffy than their all-purpose flour counterparts.
• Once you see the edges beginning to brown slightly and a few bubbles breaking the surface of the batter, flip the pancakes over. You can check the underside by lifting up the edge of one of the pancakes using a spatula; if the underside is brown, it's time to flip!
• Repeat this process until all your batter is gone. The number of pancakes you make will vary based on the size you choose and the pan you're using, but this recipe feeds our family of four with several pancakes left over for the next day (usually around a total of 12-16 pancakes).
• Serve the pancakes hot off the griddle with some fresh berries and maple syrup!

BEST HEALTHY CHOCOLATE PANCAKES

Steps:

• In a bowl, add milk and vinegar to make buttermilk. Rest for 5 minutes.
• In a separate bowl, add whole wheat flour, baking powder, and baking soda. Add cocoa powder and coconut sugar, Mix until nicely combined.
• Add the milk mixture into the dry ingredients,
• Add in the hot water and vegetable oil.
• Give everything a good mix to gain a nice pancake batter.
• On a non-stick pan, add vegetable oil and add about ¼ cup of the batter. Let the pancakes cook slowly. When you see bubble, flip the pancakes carefully.
• Serve with chocolate sauce and strawberries.

LOW-SODIUM BUTTERMILK PANCAKES

Steps:

• Mix milk and vinegar and set aside for 10 to 15 minutes.
• Melt the butter and set aside to cool slightly.
• Whisk together the flour, baking powder, sugar and in a large bowl.
• In small mixing bowl, whisk together the buttermilk substitute, eggs, and vanilla extract.
• Add the liquid to the dry mix and starting lightly mixing together till just wet and no large lumps but not smooth. The secret to thick, fluffy pancakes is not to over mix.
• Slowly drizzle in the cooled butter and stir in as little as possible.
• Put in the fridge for at least 10 minutes. This helps the butter to chill and bubbles to form in your batter for a fluffy cake.
• Put a heavy bottom frying pan or a griddle on medium heat, allow to fully heat! (Cast Iron)
• With a touch of melted butter spread on the pan, use a big ladle, to pour batter into a roughly 6" cake. Spread out gently into a round shape if needed with bottom of ladle.
• Cook for about 4 minutes on one side. Turn them over when you see bubbles forming on the top of the pancake and the edges turn color. Do not lift until then.
• Flip and cook on the other side until golden brown.
• Enjoy with unsalted butter and natural maple syrup.

THE ULTIMATE HEALTHY BUTTERMILK PANCAKES

Steps:

• Whisk together the flour, baking soda, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Whisk in the buttermilk and maple syrup. Stir in the yogurt until no large lumps remain. Add in the flour mixture, and stir until just incorporated.
• Lightly coat a large pan or griddle with nonstick cooking spray, and preheat over low heat.
• Using 2 tablespoons of batter for each pancake, dollop onto the hot pan, and spread into a circular shape if desired. Let the pancakes cook for 2-3 minutes, or until a slight skin starts to form around the edges and the bottom is light golden brown. Slide a spatula underneath, and flip. Continue to cook for another 1-2 minutes or until light golden brown on both sides. Serve hot.