Fluffy Buttermilk Pancakes

One full pack makes 15 x 5” pancakes

Recipe for 5 pancakes (1/3 pack)

Ingredients

166 g Gusto Pancake & Baking Mix, or 1 cup plus 3 Tbsp scooped & levelled

1 large egg (see egg-free recipe below)

3/4 cup (180 g)  buttermilk (add 1 tbsp vinegar or lemon juice to milk.)

1 tbsp (14 g) melted butter (optional)

2 tsp pure vanilla extract (optional)

Plant-based milk & egg-free?

166 g flour, 1 cup plus 3 Tbsp scooped & levelled

1 cup (240 g) milk of choice ( I like oat & soy milk)

1 1/2 Tbsp vinegar or lemon juice (I use apple cider vinegar)

1 Tbsp melted vegan butter

Directions

1. Allow milk & vinegar to sit for 5 minutes to curdle. Add the beaten egg, if using. Pour in flour & butter, stir well until combined but don’t overmix.

2. Batter will be a little thick but that’s ok. Simply scoop 1/3 cup batter onto a hot pan & spread with the back of a spoon or scoop into a 5” round.

3. Cook the pancakes until the batter starts to bubble and pancakes start to puff. Flip/turn the pancakes and cook the pancakes until they are golden brown.

4. Top with butter, syrup or favorite topping. Enjoy! 

Notes

These pancakes can be frozen and reheated in the microwave.  To freeze the pancakes, allow them to completely cool and place them on a parchment lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together. Once the pancakes are frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container