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Buttermilk Pancakes

Servings: 2


1 cup Gluten-Free Baking and Pancake Mix
¼ cup Buttermilk Powder
1 tablespoon Turbinado Sugar, Organic
1 cup water
1 egg
1 teaspoon vanilla extract
1 ¼ teaspoons Sunflower Oil, Organic

Who doesn’t love a piping-hot pile of tummy-filling buttermilk pancakes? Our gluten-free pancake recipe is made with natural ingredients such as buttermilk powder, Turbinado sugar, organic canola oil and pure vanilla extract for a more natural version of this breakfast staple.


  1. In a large bowl, combine baking and pancake mix, buttermilk powder, and turbinado sugar.
  2. In a separate bowl, whisk together water, egg, organic vanilla extract, and 1 teaspoon organic canola oil.
  3. Lightly stir wet mixture into dry ingredients until smooth.
  4. Lightly grease a griddle or frying pan with ¼ teaspoon organic canola oil.
  5. Place ¼ cup of pancake batter in pan on medium-low heat for 3 minutes. Flip pancake and cook for an additional 2 minutes on the second side.
  6. Serve warm with NOW Real Food® Grade A Maple Syrup or spiced pumpkin syrup and enjoy!


Serving Size: 2 Pancakes (248 g)

Calories: 420
Total Fat: 8 g
Saturated Fat: 1.5 g
Protein: 12 g
Total Carbohydrate: 75 g
Dietary Fiber: 2 g
Cholesterol: 115 mg
Iron: 2 mg
Sodium: 710 mg
Calcium: 334 mg


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