- Felicia Newell, RD, BSc
Low Glycemic Buttermilk Pancakes
For those of you who haven’t had the chance to check out my 107 Recipe Low Glycemic Index eCookbook – Everyday Cooking for Health here is another sneak peak! In the cookbook you will find recipes that first and foremost have a low glycemic index, are simple and fast to whip up, and will help you achieve healthier eating.
Today I am featuring one recipe, Light and Fluffy Buttermilk Pancakes, perfect for a Sunday summertime brunch with friends and family! These pancakes will leave you feeling fueled and ready for your daily activities.
Go crazy with the toppings, here are a few examples; fruits, berries, nut butters, and maybe a bit of honey or maple syrup!
The collection of wholesome healthful recipes in the eCookbook will help you eat to feel great. A few of the perks that come aside from the enjoyable food will be helping you to maintain a healthy weight, lose weight, reduce the risk of and better manage diseases such as diabetes and heart disease, and so much more.
In my previous post featuring 5 Low Glycemic Index Recipes I briefly explain the importance behind practicing a low glycemic index lifestyle and how significant it is for your health. You can find more information by checking out my eCookbook!
All recipes include nutritional info for: calories, carbohydrates, net carbohydrates, protein, fats, saturated fats, net carbs, sodium, sugar and fibre!
Light and Fluffy Buttermilk Pancakes
1 large egg, beaten
1 cup whole wheat flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon granular sugar substitute
1 cup buttermilk
2 tablespoons cooking oil
Olive or canola oil cooking spray
In a medium bowl, mix dry ingredients. Add buttermilk and oil and stir until combined. Let batter rest five minutes. Heat a griddle over medium heat, and lightly coat with cooking spray. If using an electric griddle, while batter rests, preheat electric griddle to 375°F and lightly coat with cooking spray. Reduce griddle temperature to 360°F - 370°F after you begin cooking the pancakes.
Pour ¼ cup batter onto griddle and cook until bubbles form on edges of pancake. Flip and cook on second side until done. Repeat for the rest of the pancakes.
Nutritional Information (per serving)
Per Serving: 171 calories, 24g carbs, 4g sugar, 4g fibre, 8g protein, 4g fat, 0g saturated fat, 533mg sodium. Net carbs: 20g.
For access to all 107 Recipes with nutritional info get the eCookbook here!
Felicia Newell is a Registered Dietitian, Nutritionist, Food and Nutrition Expert, Health Coach, and a mom of 4 boys under 7! She is also the owner of Sustain Nutrition. Felicia wears many hats, and knows what it is like to try and live healthy in a busy world, where our environments aren't always supportive of making healthy choices. Life is busy, confusing at times, and full of contradictions, especially in the world of health and wellness. Felicia is passionate in helping others fight through the misinformation out there, and to navigate life and health, but most importantly, to enjoy it while doing it. She has over 11 years of education and experience in Nutritional Sciences. Between completing her Bachelor and Masters in Nutritional Sciences, working at a research centre, teaching university courses, years of nutrition counselling helping people crush their goals, and being a busy mom of 4 young boys, she has the passion, skills, education, and experience to help you reach your health and wellness in a way that works for YOU.
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