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Fluffy & Flavorful Buttermilk Pancakes

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These buttermilk pancakes are full of nutrients to get your day going. They are light and fluffy and full of flavor. They are great plain and are also a wonderful springboard for adding other ingredients, such as blueberries or strawberries for berry pancakes. And a summer favorite, chopped peaches for lovely peach pancakes. Just stir in whatever fruit you like at the end of the mixing process, once the batter has had a chance to rest for 5 min. or so. The flavor of the basic recipe reminds me of that of a cake doughnut. The cinnamon & cardamom really bring out the flavor and make these pancakes a special heathy morning treat.

  • Author: Eating Enchanted
  • Yield: 14 pancakes 1x
  • Category: Breakfast & Brunch
  • Cuisine: American

Ingredients

Scale
  • 1 cup almond flour (available at most health food stores or online)
  • 1 cup high fiber coconut flour (available at most specialty markets)
  • 4 tbsp milled flax seeds or golden flax meal
  • 1/2 cup monk fruit sweetener (a low glycemic natural zero calorie sweetener)
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1 cup dairy free buttermilk (*see recipe notes)
  • 1/3 cup unsweetened almond milk
  • 2 tsp Madagascar vanilla extract
  • 8 egg whites (beaten to soft peaks)

Instructions

  1. Combine coconut flour, almond flour, baking powder, baking soda, monk fruit sweetener, cinnamon and cardamom in a large bowl and whisk them together. Be sure to break up any lumps in the mixture.
  2. Make the dairy free buttermilk according to the recipe notes and set it aside for a few minutes. In a separate bowl, combine the buttermilk, vanilla and almond milk.
  3. Add the milk mixture to the dry ingredients stirring until well combined. Set aside.
  4. In a separate medium sized bowl, whisk the egg whites until soft peaks form. Once soft peaks are reached, gently fold the egg whites into the pancake batter until well incorporated.
  5. Heat a skilled or griddle with a little coconut oil cooking spray over medium high heat.
  6. Using a pancake ladle or 1/3 cup measuring cup, ladle 1 or 2 pancakes into the pan. (I prefer a crepe ladle) If using a griddle you may be able to fit more.
  7. Cook until the sides are set and the center shows bubbles coming through. Carefully flip the pancakes using a spatula and cook on the other side for approximately two minutes. Continue until all the pancakes are cooked.
  8. If you want to cook all the pancakes and then have every one eat together, preheat the oven to 200℉. Place a baking sheet covered with parchment or a silicon baking mat in the oven and as the pancakes are ready, transfer them from the pan to the cookie sheet in the oven using your spatula.
  9. Once all the pancakes are cooked, remove the cookie sheet from the oven and serve the warm pancakes.
  10. Enjoy!

Notes

  • Making buttermilk:  Did you know that you can use any dairy free milk to make your own buttermilk?  It’s super easy.  The basic ratio is 1 cup dairy free milk to 4 1/2 tsp acid (I prefer unfiltered apple cider vinegar or fresh lemon juice)
  • Buttermilk is essentially high acid content milk, it is used in cooking to react with the baking soda and create those lovely little bubbles that provide a light fluffy texture to your pancakes, cakes, biscuits, etc. I prefer to make my own so it is always dairy free and fresh.
  • You can make up the buttermilk in advance if you like and keep it in your fridge. It will keep for about a week.

Find it online: https://eatingenchanted.com/fluffy-flavorful-buttermilk-pancakes/