Buttermilk Pancakes
1 cup
water
1
egg
1 teaspoon
vanilla extract
1 ¼ teaspoons

Who doesn’t love a piping-hot pile of tummy-filling buttermilk pancakes? Our gluten-free pancake recipe is made with natural ingredients such as buttermilk powder, Turbinado sugar, organic canola oil and pure vanilla extract for a more natural version of this breakfast staple.

  1. In a large bowl, combine baking and pancake mix, buttermilk powder, and turbinado sugar.
  2. In a separate bowl, whisk together water, egg, organic vanilla extract, and 1 teaspoon organic canola oil.
  3. Lightly stir wet mixture into dry ingredients until smooth.
  4. Lightly grease a griddle or frying pan with ¼ teaspoon organic canola oil.
  5. Place ¼ cup of pancake batter in pan on medium-low heat for 3 minutes. Flip pancake and cook for an additional 2 minutes on the second side.
  6. Serve warm with NOW Real Food® Grade A Maple Syrup or spiced pumpkin syrup and enjoy!