SUGAR FREE PANCAKE BATTER
Served best with our sugar free maple syrup!
A family favourite! Buttermilk pancakes are thicker and ‘spongy’ with less fat needed to achieve the delicious softness.
This is an easy recipe and suitable to make with the kids on a Sunday morning breakie!
2 cups self raising flour (can substitute whole meal flour)
1 teaspoon baking powder
1 tablespoon of Xylitol
2 tablespoon melted butter
2 cups buttermilk (can substitute regular milk with 2 teaspoons of vinegar or lemon juice added to milk to ‘sour’ or curdle milk)
1. Sift flour into a bowl. Add Baking powder and xylitol.
2. Beat the eggs and add melted butter or oil.
3. Mix one cup of buttermilk and the eggs, mix well. Reserve other cup.
4. Pour buttermilk and eggs mixture into dry ingredients and mix into a thick batter with a whisk.
5. Gradually add the remaining buttermilk and incorporating well. If batter is too thick, add more buttermilk until desired consistency is reached. Let batter stand for 15-30 minutes.
6. Heat frypan or grill to medium/hot. Spray with non stick spray or add oil or butter to pan. Pour ¼ to ½ cup of batter onto pan or grill. Cook as many at the time as you can fit in your pan at once without ‘touching’ or sticking together. (can also make Piklets)
7. When bubbles appear on the top of the pancake, turn or ‘flip’ over and cook the other side until golden brown.
8. Serve warm with Sugar Free Maple Syrup!
At stage 6, prior to cooking you can add whatever you like to pimp your pancakes.
Sweet version – Blueberries, raspberries, banana and cinnamon, sugar free choc chips etc.
Savoury version – Corn kernels, fresh herbs, grated cheese and semi dried tomatoes etc.