Buttermilk Pancakes

1 cup

Gluten-Free Baking and Pancake Mix

¼ cup

Buttermilk Powder

1 tablespoon

Turbinado Sugar, Organic

1 cup

water

egg

1 teaspoon

vanilla extract

1 ¼ teaspoons

Canola Oil, Organic (Expired)

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.

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In a large bowl, combine baking and pancake mix, buttermilk powder, and turbinado sugar.
In a separate bowl, whisk together water, egg, organic vanilla extract, and 1 teaspoon organic canola oil.
Lightly stir wet mixture into dry ingredients until smooth.
Lightly grease a griddle or frying pan with ¼ teaspoon organic canola oil.
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.
Serve warm with NOW Real Food® Grade A Maple Syrup or spiced pumpkin syrup and enjoy!