Light and Fluffy Buttermilk Pancake Mix (Reduced Carb)

The mix is tastes just like Stonewall Kitchen’s Farmhouse, but with less than one-third of the carbs and no cane sugar. They’re absolutely delicious, and suitable for the maintenance (OWL) phase of Atkins, or anyone looking for better nutrition in a convenient mix they can prepare and store at home.IngredientsThe malt called for in this recipe is a diastatic flavoring, used for centuries in brewing beer and baking; it isn’t the malt beverage that contains added milk, sugar and wheat. Briess and Barry Farm are good brands. Hi Maize is a prebiotic fiber sold by Honeyville and others, including King Arthur Flour (as Hi-Maize Resistant Fiber). Cook’s brand organic powdered vanilla and pure almond extracts are quality flavorings that can be found easily on online.Dry mix:1 c. Vital wheat gluten (organic if possible)1 c. Hi-Maize resistant starch1 c. Organic unbleached all purpose or white whole wheat flour½ c. + 1 T. Dry malt extract (Briess) or malted barley flour (Barry Farm)¼ c. Cultured buttermilk powder (like Saco)¼ c. Powdered erythritol (Confectioners Swerve or similar)2½ t. Cook’s organic vanilla powder½ t. Cook’s pure almond powder2 t. Organic baking powder2 t. Kosher salt1 t. Baking sodaFor pancakes (for each cup dry mix – 6 pancakes):One organic egg3 T. Grass-fed butter, melted and cooled to room temperatureScant ⅔ c. WaterInstructionsTo prepare mix: Combine all dry ingredients in a large bowl; whisking well to incorporate. Store in an airtight container in a cool dry place; mix will keep for several months, as long as it is not exposed to moisture (the malt is very hygroscopic). Recipe makes about 5 cups dry mix and may be scaled up.To prepare pancakes: Melt butter, allow to cool just to room temperature.Beat egg(s) into cooled butter; whisk in water.Whisk in pancake mix, stirring until thoroughly combined, but do not overmix. Set aside for 10 minutes or so while your griddle or pan preheats (to about 325 degrees–a bit cooler than usual to account for the erythritol) and allow leaveners to activate.When a drop or two of water lightly dances across heated surface, pour out ⅓ c. onto the hot griddle for each pancake; flip approx. 90 seconds after bubbles form across the surface (check bottom first to ensure cooked to your liking. Serve hot with butter; I like Blackberry Patch Sugar-free syrups (Whole Raspberry is great!). CC BY-NC-SA 4.0

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