Pancake Day! Good ol’ fashioned American Pancakes… slightly updated.

Who doesn’t look forward to the ONE day a year when pancakes are an acceptable, and let’s face it, essential dinner option? Here’s the thing, most pancake recipes out there just don’t float our boat! Enter The Perrymount’s go-to recipe for an American style Buttermilk Pancake that won’t let you down. Packed with healthier options, this really won’t break the “healthy” bank. Oh, and guess what? There are no added refined sugars… now that’s flippin’ pantastic!

We’d even LOVE to see your fluffy-fotos of your short-stacks so snap away and tag us on Facebook! #perrymountpancakes

Ingredients

Here’s what you’ll need to feed 2-3, however, if you have hungry kids like ours it may be a good idea to double the recipe. You can always put any leftover batter into an airtight container ready to go before the Wednesday morning school run:

  • 125 grams Sprouted Spelt Flour (we use Rude Health because it would be rude not to!)
  • 1 1/4 teaspoon baking powder
  • 1/4 teaspoon bicarbonate of soda
  • 1/4 teaspoon fine Himalayan salt
  • 1/2 teaspoon cinnamon
  • 10 grams collagen or vegan protein powder (unflavoured would be best here)
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 Tablespoons good quality Grade A Maple Syrup
  • 1 Tablespoon XCT oil, melted coconut oil, or cooled, melted grass-fed unsalted butter/ghee
  • Grass-fed butter, ghee, or organic coconut oil for frying

Directions

Whisk the spelt flour, baking powder, bicarb of soda, salt, cinnamon, and collagen powder in a large bowl. Set aside.

In a smaller, separate bowl, whisk the egg, buttermilk, vanilla, and maple syrup until foamy, then stir in the melted butter, ghee or oil you are using. Add the wet mixture to the dry mixture and stir until just combined. The batter will be a slightly thick, cake batter consistency. Don’t overmix. Let the batter rest for five minutes.

Heat a ceramic non-stick frying pan over medium-low heat until hot. Carefully brush with a bit of butter, ghee or oil – go easy here, we aren’t deep frying! Add the pancake batter using a 1/4-cup ladle. When the pancakes are nearly ready, about 2-3 minutes, you will see a ring of bubbles around the edges. Before you flip, take a peek at the underside to be sure it’s nicely browned. Turn each pancake carefully with a spatula. Cook the next side for half the time, about 1-2 minutes. Plate and serve immediately with your choice of toppings. Sliced bananas, berries, a bit of grass-fed butter and maple syrup is our champ!

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