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Gluten Free Buttermilk Blueberry Pancake Stack

This super EASY Buttermilk Pancake and Blueberry stack only took minutes to put together. Traditionally this would be a breakfast that was super high in sugar, however, this is a LOwER Carb version, with only 13.4g carbs per serve.

serves 2

60g (1/2 cup) Low Carb Pancake Mix 125ml cup Buttermilk (1/2 cup) 1 egg 50g frozen blueberries to make the Blueberry “coulis” (and a few for the pancakes) 100g plain yoghurt of choice (we used Chobani)

Whisk together the 60g of mix, buttermilk and egg. Let it sit to thicken while you prepare the pan. Spray your pan with oil and heat until nearly smoking, then reduce heat to low. This will prevent the pan from sticking. Spoon the mixture into the Pan, and while the mix slowly sets, drop a few semi-frozen blueberries into the mix. This stops the whole mix turning blue and they will hold their shape. Once the bubbles have appeared. Flip the Pancakes over for another 30-60 seconds. Repeat to complete the Pancake batch. Top with yoghurt and the Blueberry “coulis” and maybe a little sugar-free maple syrup if desired. 😋 Method for Blueberry 'coulis' Microwave the blueberries for 2-3 minutes in the bowl, then mash roughly with a fork, drizzle on pancakes.

We chose to use buttermilk in the recipe as it really lifts the batter and creates a fluffier pancake. Buttermilk also has some great health benefits -high in potassium, vitamin B12 and aids digestion. Per 100ml it has 5.7g carbs, which split over 2 serves of pancakes is really not much at all.