Preheat a skillet over medium heat.
Use non stick spray or oil to lightly grease pan. (canola, coconut or vegetable oil- do not use olive oil)
Blend all ingredients together. You can do this by hand or with a mixer.
Laddle 1/3 cup onto heated skillet for each pancake.
When edges are firm, flip.
Buttermilk is the key to these pancakes so don't bother substituting.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (123g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 375 (82%)|
|Amt Per Serving||% DV|
|Total Fat 41.6g||56 %|
|Saturated Fat 23.2g||116 %|
|Monounsaturated Fat 12.8g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 121.9mg||38 %|
|Sodium 305.8mg||11 %|
|Potassium 114.5mg||3 %|
|Total Carbohydrate 17.2g||5 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 16.7g|
|Protein 4.8g||7 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 456
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