Anna's Low Carb Kitchen : Anna's Low Carb Kitchen

This super EASY Buttermilk Pancake and Blueberry stack only takes 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. We chose to use buttermilk in the recipe as it really lifts the batter and creates a fluffier pancake.Butter milk also has some great health benefits -high in potassium, vitamin B12 and aids digestions.

Per 100ml it has 5.7g carbs, which split over 2 serves of pancakes is really not much at all. 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 yogurt and the Blueberry “coulis” and maybe a little sugar free maple syrup if desired.

Notice that I’m pouring the pancake batter from a jar, More on that in a minute. 2 each by the way!). Of course you have the classic roasted marshmallows, but to make it a full meal we made campfire dogs-hotdogs wrapped in crescent rolls! You have to pull the dogs off and flip them over half way through cooking, or the part of the crescent roll facing you never gets cooked. Finally, back to the Pancakes in a Jar! Here’s how to make your own frugal version of those shake and pour pancake batters.

You will need a jar (an empty mayonnaise jar works well), and you will have to make a batch of pancakes at home to figure out the markings. Pull out your favorite cookbook and look up the pancake recipe-I like the one in my Better Homes and Garden cookbook that makes about 12 cakes. Don’t worry, I’ll give the full recipe at the bottom of the post. To make your recipe “shake and pour” start by measuring all the dry ingredients into a bowl.

Instead of using oil, change your recipe to shortening. Add that to the dry ingredients and rub it in until the mixture is all crumbly and you can’t see any individual shortening. To reduce the need for milk, I changed my recipe to use powdered milk-so I added the powder to the dry ingredients. Now pour all the dry ingredients into your jar.

Add in the liquid called for by your recipe at this point (water, because it will combine with the powdered milk to form milk). Mark your jar with a permanent marker to show the level that the liquid comes up to. Now add in your egg, shake and make your pancakes to enjoy at home. Wash and dry your jar. When it is fully dry measure out a new set of your dry ingredients (including the powdered milk) and rub in the shortening. Pour it all into your jar and cap tightly.

When you want to make pancakes at your campsite-just add water up to the line you marked (no need for measuring cups!), crack in an egg (or skip it if you don’t have one), shake and pour! Save the jar for the next trip or toss it in the recycle bin on your way out. 1. Combine all dry ingredients and mix well. 3. Place dry ingredients in jar and cap.

4. To make pancakes add 1 C Water and 1 Egg. To prepare jar for the "no measure" method. 1. You will have to prepare a batch of pancakes at home. Place all the dry ingredients with the shortening rubbed in into a jar. Add the 1 cup of water and then mark the level on the jar with a permanent marker. Add you egg, make the pancakes.

When the jar has been washed and dried make the dry/shortening mix again and place it in the jar. At your campsite just add water up to the line, crack in an egg and shake. Disclosure: As a participant in the Walmart Moms Program, I’ve received product samples and compensation for my time and efforts in creating this post.

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