Turmeric + Blueberry Buttermilk Pancakes
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1 1/2 teaspoon baking powder.
- 1/2 teaspoon baking soda.
- 1/4 teaspoon sea salt.
- 1/2 teaspoon turmeric ground.
- 2 teaspoons granulated stevia.
- 1 teaspoon vanilla powder.
- 1 1/2 cup white or wholemeal spelt flour.
- 1 1/2 cup buttermilk.
- 1 large egg.
- 40 g butter melted + extra to fry.
- 1/2 cup fresh or frozen blueberries.
- 100 g ricotta.
- 2 teaspoons rice malt syrup (optional).
- 1/2 cup fresh or frozen blueberries.
- 2 teaspoons granulated stevia.
- 1 teaspoon vanilla powder.
- 1 1/2 cup white or wholemeal spelt flour.
- 1 1/2 cup buttermilk.
- 1 large egg.
- 40 g butter melted + extra to fry.
- 1/2 cup fresh or frozen blueberries.
- 100 g ricotta.
- 2 teaspoons rice malt syrup (optional).
- 1/2 cup fresh or frozen blueberries.
- Carbohydrate 38.99 g
- Cholesterol 53.76 mg
- Fat 13.44 g
- Fiber 0.0280000004172325 g
- Protein 27.566 g
- Saturated Fat 8.34624 g
- Serving Size 1 1 recipe (966g)
- Sodium 1682.94 mg
- Sugar 38.9619999995828 g
- Trans Fat 0.74592 g
- Calories 383 calories
1. In a mixing bowl, combine the baking powder, soda, stevia, turmeric, vanilla and flour. 2. In a seperate bowl, whisk together the buttermilk, egg and melted butter. Pour wet mixture into the dry ingredients and stir until just combined. Add in the blueberries and stir through gently. 3. Heat a little butter in a large frying pan on medium heat and swirl to coat. Add in 1/4 cup of mixture into the pan and cook for 2-3 minutes until bubbles start to form. Flip and cook on the other side for a minute or until cooked through. Repeat with the remainder of the batter. This should yield about 10-12 small pancakes. 4. Serve pancakes with fresh ricotta and a drizzle of rice malt syrup if you like.1. In a mixing bowl, combine the baking powder, soda, stevia, turmeric, vanilla and flour. 2. In a seperate bowl, whisk together the buttermilk, egg and melted butter. Pour wet mixture into the dry ingredients and stir until just combined. Add in the blueberries and stir through gently. 3. Heat a little butter in a large frying pan on medium heat and swirl to coat. Add in 1/4 cup of mixture into the pan and cook for 2-3 minutes until bubbles start to form. Flip and cook on the other side for a minute or until cooked through. Repeat with the remainder of the batter. This should yield about 10-12 small pancakes. 4. Serve pancakes with fresh ricotta and a drizzle of rice malt syrup if you like.
