Buttermilk Pancake Cereal

2 people

YIELD

1 hour

PREP TIME

BAKE TIME

1 hour

TOTAL TIME

Ingredients

½ cup all purpose flour
½ cup Anthony’s Goods Organic Buckwheat Flour
2 tbsp sugar
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
1 cup buttermilk (4 tbsp Anthony’s Goods Buttermilk Powder dissolved in 1 cup water)
1 egg (whisked)
Oil to grease the pan

Suggested toppings:

Anthony’s Goods Organic Shredded Coconut
Anthony’s Goods Organic Cacao Nibs
Crushed hazelnuts
Fresh blueberries and raspberries
Maple Syrup

Best enjoyed with:

A cup of Anthony’s Goods Earl Grey Tea

Instructions

In a bowl, whisk together the all-purpose flour, buckwheat flour, baking powder, baking soda and sugar. Add in the whisked egg, vanilla extract and buttermilk. Gently combine and mix out large lumps, but do not overmix.
Heat a greased pan on medium-low and (using either a squeeze bottle or a tablespoon) drop tiny rounds of batter onto it. Let the pancakes cook until they begin to bubble and brown on the bottom. Flip them using chopsticks or a spatula to cook the other side.
Fill up a bowl with the pancakes and top with nuts, fresh fruits, shredded coconut, maple syrup or whatever else your heart desires!
Enjoy with a cup of Anthony’s Goods Earl Grey Tea. The hints of vanilla perfectly complement this breakfast.

LEARN TO MAKE IT

LATEST RECIPES

Vegan Mint Chocolate Ice Cream

This minty fresh vegan ice cream is a naturally colored sweet treat, dotted with cocoa nibs instead of chocolate chips.

Lebanese Rice Pudding (Vegan and Dairy Free)

This fragrant, rich and creamy rice dish is a vegan take on Lebanese rice pudding. Enjoy it for breakfast or dessert!

Creamy Vegan Chocolate Ice Cream

This delicious vegan chocolate ice cream has a key ingredient to keep it creamy without any dairy—arrowroot flour!

Sunflower and Pumpkin Seed Butter

Allergic to nuts? Blend up this creamy sunflower and pumpkin seed butter instead!

View All