Crazy Good Healthier Buttermilk Pancakes

For years my grandmother has made the best buttermilk pancakes of my life. After decades of manipulating and cultivating the recipe for a healthier and just as amazing version of my favorite pancake, I give you my famous buttermilk pancakes made with teff and oat flour. This is a double recipe. I meal prep them for the week.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 194 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 2 cups buttermilk
• 1 teaspoon Celtic sea salt
• 2 tablespoons raw cane sugar
• 4 tablespoons shortening, melted
• ¾ cup oat flour (such as Bob's Red Mill®)
• ¼ cup teff flour (such as Bob's Red Mill®)
• 2 scoops protein powder (such as Z Natural Foods™)
• coconut oil no-stick cooking spray

Recipe Instructions

Step 1

Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Step 2

Mix buttermilk, shortening, eggs, and salt in a bowl. Mix all-purpose flour, oat flour, teff flour, protein powder, sugar, baking powder, and baking soda together in a separate bowl. Pour flour mixture into buttermilk mixture slowly; stir to combine.