Recipes Just For You

Spa Buttermilk Pancakes

Ingredients

• 3.00 tablespoon Peanut butter
• 10.00 each Carrots, peeled and cut into
• 0.50 teaspoon Parsley
• 2.00 tablespoon Cashew butter (opt)
• 3.00 each Garlic cloves, minced
• 0.50 teaspoon Garlic powder
• 3.00 each Onions, cut into chunks
• 0.50 teaspoon Paprika
• 0.50 cup Tahini
• 2.00 each Green peppers, diced
• 5.00 tablespoon Tamari
• 0.50 teaspoon Basil
• 0.50 cup Wheat germ, bran or flour
• 2.00 tablespoon Oil
• 2.00 each Celery stalks, diced
• 0.50 teaspoon Oregano

In a medium mixing bowl, beat egg whites and slowly add fructose until soft peaks form.

Sift flours, salt and baking soda together. Fold into egg whites.

Heat buttermilk in saucepan until bubbles begin to form on the surface, just before it boils (180 degrees).

Fold warm buttermilk and melted butter into flour mixture.

Spray a skillet or griddle with nonstick vegetable coating.

Heat griddle, then pour 1/4 cup of batter at a time onto griddle.

Cook until done.

Serve with sautéed apples.

Servings: 4