Paleo Fluffy Buttermilk Hotcakes

We often make pancakes on a weekend, but today I wanted to try more of a hotcake recipe. I wanted fluffy hotcakes, that soak up whatever toppings you choice.

After making my own butter the other morning, I also had some pure buttermilk to use up and decided this recipe really needs buttermilk. It give the hotcakes a rich creamer texture, but if you don’t have buttermilk or don’t want to use it, you can replace them with almond milk.

3

Paleo Fluffy Buttermilk Hotcakes (makes 12)

  • 6 large pastured eggs, room temperature
  • 1/2 cup buttermilk
  • 2 tbsp pastured butter, melted
  • 2 tbsp pure maple syrup
  • 2 tsp pure vanilla extract
  • 3 cups almond flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  1. Into your Thermomix (or food processor) place the eggs, buttermilk, melted butter, maple syrup and vanilla extract. Mix together 5 secs/speed 4, then scrape down and make sure it all combined.
  2. Add the almond flour, baking soda and sea salt. Process again for 5 secs/speed 4 until all well combined into your batter.
  3. Heat small amounts of butter in a non-stick pan.
  4. Place 1/4 cup of batter into the hot pan and move around to spread out into shape.
  5. Cook until bubbles just begin to appear in the surface, then flip.
  6. Cook the reverse side until browned and serve.Variation: add 1 heaped tablespoon of cacao powder to turn them into chocolate pancakes. If the added cacao makes the mixture a little too dry, just add a tablespoon of buttermilk.

These hotcakes fluff up more than my other pancake recipes and uses maple syrup as a sweetener. We served them with two toppings this time; my raspberry and lemon sauce (which I posted here) and traditional pure maple syrup. The kids loved both.

Give these a try on the weekend, you’ll love them.

Brooke x

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