These high protein, gluten free pancakes & waffles will soon be everyone’s favorite – whether you’re training or just need a good breakfast to get the day going!
- 1 1/4 cup Magnolia Mixes High Protein Pancake & Waffle Mix
- 2/3 cup lowfat buttermilk (Dairy-free option: Approximate buttermilk with 1 tsp of vinegar added to 2/3 cup of almond milk or any other nut milk. You can also add vinegar to regular milk if you don’t have buttermilk on hand.)
- 3 eggs
Whisk egg and buttermilk together. Add pancake & waffle mix. Whisk until thoroughly blended.
Add oil to a nonstick pan or iron skillet. Heat until a drop of the pancake mixture sizzles.
Pour 1/8 cup of mixture into pan for each pancake. Cook until golden brown. Flip pancake and continue cooking until other side is golden brown. Remove from pan and enjoy!
Makes 4 servings.