Friday, May 15, 2015

Crazy Good Low-Carb Fluffy Buttermilk Pancakes (with variations) - Gluten-Free, Sugar-Free, Guilt-Free!

First we nailed making delicious low-carb pancakes. Exciting. But, what we really love are Buttermilk Pancakes!


It took a little more experimenting until we nailed a fabulous buttermilk pancake recipe too.

Our buttermilk pancake recipe is similar to our regular low-carb pancake recipe. The gluten-free "flour" blend is the same, for example. The leavening system is different to allow for the acidity of the buttermilk. We were aiming for the ultimate fluffy pancake...and we got it! We are very excited to share this recipe with you. we are still in pancake recipe creation mode. We are experimenting with using different liquids in the pancake mix, like almond milk, soy milk, yak milk (just kidding).

We have even created cinnamon roll pancakes! Seriously, topped with our sugar-free Cream Cheese Frosting... You could be arrested for eating one of these in public, if you don't have enough to share! These are so over-the-top. You won't believe they are healthy. A recipe for these will be made available soon, I promise.

Benefits of this Buttermilk pancake recipe:

Tastes amazing!
Low carb
High fiber
Sugar free
Gluten free
High protein
Curbs cravings
Aids in weight loss
Helps blood sugar levels stay even
Good for athletic training
Can make dry pancake mix in advance
Can make pancakes in advance and freeze them


First get out all your ingredients first and pre-weigh them (weighing is best for consistency).

Putting together this dry pancake mix is SO worth the effort. You can easily make a bulk batch of this pancake mix. Just make sure you weigh everything accurately. When you are ready to make some pancakes, all you do is add some fresh buttermilk and egg. They are easy to mix up, easier to cook, and the easiest to e-a-t.

Your kitchen will smell wonderful as these cook. You and your family will feel satisfied for a long time after you eat these pancakes. They are high in fiber and high in protein too. These are also helpful for those who are aiming to slim down. They even taste great with just butter and no syrup. Most fake pancakes have to be drowned in syrup to be at all palatable.

These pancakes taste even better the next day. Just refrigerated or freeze them and when you want a quick breakfast, microwave a couple pancakes a few seconds to reheat them.

We hope you enjoy this recipe for years to come!

To see the original post on our Low-Carb Pancakes, click HERE.

See a sugar-free pancake syrup HERE.

See an improved clear pancake syrup HERE. (coming soon!)



Low-Carb Buttermilk Pancakes Recipe:

Makes 4 medium sized pancakes (serves 2).

Dry Mix Ingredients:

13.0 grams (2 T.)  stirred coconut flour
11.0 grams (2 T.)  oat bran flour (finely ground)
11.0 grams (2 T.)  white almond flour (lightly packed)
8.0 grams (1 T.)  Hi-Maize brand resistant starch from National Starch **
4.0 grams (1 T.)  whey protein isolate
3.0 grams (1 T.)  psyllium husks (flakes, not powdered) ***
3.5 grams (1 t.)  gelatin powder (like Knoxx brand plain gelatin)
4.0 grams (1 t.)  Table Top Sugar Blend (or 1 1/2 t. of a 50:50 mix of erythritol and xylitol) ****
0.9 grams (1/4 t.)  BioSalt or sea salt
0.9 grams (1/4 t.)  baking powder
0.9 grams (1/4 t.)  baking soda
0.9 grams (1/4 t.)  konjac powder
0.9 grams (1/4 t.)  Wheat Bread Flavor Powder, optional (a proprietary flavoring for GF breads *)


Wet Ingredients:

1 medium egg
1/2 c. fresh buttermilk


Method:

In a small mixing bowl, sift all the dry ingredients together very well and set aside.

Preheat a 12-inch or larger non-stick skillet to 350 degrees (medium heat). Oil pan with coconut oil.

Whisk the egg until emulsified.

Add the buttermilk to the egg and mix together well.

Add the egg mixture to the dry mix in the mixing bowl and blend together until there are no lumps.

Immediately pour all 4 pancakes into the prepared skillet. Let them cook without shaking the pan.

The pancake batter quickly becomes thick, so they will not bubble like thinner pancakes do to indicate when to flip them over. You'll need to peek at the bottoms, and flip them when they turn nicely brown.

Cook the other side until they are golden brown and spring back in the center when lightly touched.

If you did not cook all the pancakes at once, do not stir the batter down. Just portion it with a food portioning scoop (an ice cream scoop) onto the oiled skillet. You may gently pat down the batter a bit with wet fingers. Again, do not shake the pan to settle the pancakes or they will be misshapen.

Enjoy with butter and a good sugar-free syrup or preserves.


Buttermilk Pancake Variations:

These pancakes are the ultimate when fresh buttermilk is used. However, that being said, all the rest of these variations taste terrific. I like to have a lot of versatility in my recipes, so that you can use what you have on hand. There are other variations too, like using unsweetened soy or almond milk.

1. With reconstituted buttermilk powder

Instead of fresh buttermilk use:
4 t. powdered buttermilk
1/8 t. guar gum
1/2 c. water

Mix together the powdered buttermilk and guar gum. Mix with the water to form a buttermilk. add to the medium sized egg and beat until foamy. mix into the dry pancake mix above.

2. With Powdered milk

Instead of fresh buttermilk use:
4 t. Non-Instant powdered milk
1/8 t. guar gum
1/2 c. minus 1/2 t. water
1/2 t. apple cider vinegar or fresh lemon juice

Make your own sour milk by first mixing the powdered milk with the guar gum. Then mix the dry milk mixture into the water and vinegar. Let this sit about 5 minutes. Proceed to mix it with the beaten egg and add this to the dry pancake mix.


3. With fresh milk

Instead of fresh buttermilk use:
1/2 c. minus 1/2 t. fresh organic milk
1/2 t. apple cider vinegar
1/8 t. guar gum (mix with the dry ingredients)

Mix the milk and vinegar together and let it sit while you whisk your egg and get the pan ready. Proceed with the recipe above.



Tips: 

You may double the recipe and use only 1 extra-large egg.  It works fine if you use a 2-burner sized skillet to cook all 8 pancakes at once. 



Notes: 

*  "Wheat Bread Flavor Powder" is a proprietary flavor my mother created for all gluten free bread-type products. It is not available to the public (unless we get a large amount of requests for it...). You may add a touch of real butter flavoring instead,,,

** Honeyville grain carries the HiMaize Resistant starch. This ingredient is not absorbed like regular starch and is a wonderful ingredient for low carb, gluten free baking. You can use up to 25% HiMaize in your flour blends to cut carbs.

*** If you do not have the 1 T. psyllium husk flakes, substitute with 1 teaspoon psyllium husk powder. The texture will not be quite as bread-like, but it is still good.

**** You may substitute Lakanto white sugar substitute for the tabletop sugar blend called for.

Looking for bubbles in these cooking pancakes is not an indicator of pancakes being ready to flip. Check the bottoms for doneness.

Lower heat is needed for cooking these pancakes, compared to regular starch-filled pancakes. Too high a temperature will burn the outsides before the insides are cooked through.

Grind the oat bran until very fine, unless you want more texture to your pancakes.

Making these pancake with just liquid egg whites is not a good idea. They won't act like, look like, or taste like pancakes at all.

Mixing in an additional t. dry egg white protein powder resulted in rubbery, eggy pancakes. Don't do it.

Using less oat bran flour results in a pancake with compromised texture. We do not recommend less than 2 T. oat bran flour for this recipe.

The added gelatin makes a nice, flexible pancake, nearer to a wheat-like texture.

Whey protein isolate is higher in protein and has mush less lactose in it than whey protein concentrate, and usually the lactose-intolerant can eat it in this recipe.

Shaking the pancake batter in the skillet will result in flattened pancakes that may also run together. Just pour them, or portion them with a food portioning scoop (ice cream scoop). If the batter has thickened a lot, gently pat the pancake batter down a tiny bit with wet fingers.


Pictures of the process:


Preheat the griddle with coconut oil.

Mixing the wet ingredients into the dry pancake mix.

Stir until there are no lumps.

Use the pancake batter immediately after mixing.

Portion pancakes with an ice cream scoop.



Flip when the pancakes are golden brown underneath.

Cook until the second side is golden brown. Pretty, aren't they?

Butter the fluffy pancakes.

Top with home made sugar-free syrup.

Dig in!

YUM

YUM..


Enjoy! 

Leila & Nancy.