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Crazy Good Healthier Buttermilk Pancakes

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"For years my grandmother has made the best buttermilk pancakes of my life. After decades of manipulating and cultivating the recipe for a healthier and just as amazing version of my favorite pancake, I give you my famous buttermilk pancakes made with teff and oat flour. This is a double recipe. I meal prep them for the week."
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Ingredients

1 h servings 194
Original recipe yields 10 servings

Directions

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  1. Mix buttermilk, shortening, eggs, and salt in a bowl. Mix all-purpose flour, oat flour, teff flour, protein powder, sugar, baking powder, and baking soda together in a separate bowl. Pour flour mixture into buttermilk mixture slowly; stir to combine.
  2. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Footnotes

  • Cook's Note:
  • Try coconut shortening if available.

Nutrition Facts


Per Serving: 194 calories; 7.6 23.1 8.6 39 503 Full nutrition

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