Fluffy Buttermilk Hotcakes

These light and fluffy hotcakes or pancake are my favourite pancake recipe. Perfect for a late breakfast on the weekends.

Fluffy Buttermilk Hotcakes (makes 12)

Ingredients

• 6 large pastured eggs, room temperature
• 1/2 cup buttermilk
• 2 tbsp pastured butter, melted
• 2 tbsp pure maple syrup
• 2 tsp pure vanilla extract
• 3 cups almond flour
• 1 tsp baking soda
• 1/2 tsp sea salt

1. Into your Thermomix (or food processor) place the eggs, buttermilk, melted butter, maple syrup and vanilla extract. Mix together 5 secs/speed 4, then scrape down and make sure it all combined.
2. Add the almond flour, baking soda and sea salt. Process again for 5 secs/speed 4 until all well combined into your batter.
3. Heat small amounts of butter in a non-stick pan.
4. Place 1/4 cup of batter into the hot pan and move around to spread out into shape.
5. Cook until bubbles just begin to appear in the surface, then flip.
6. Cook the reverse side until browned and serve.Variation: add 1 heaped tablespoon of cacao powder to turn them into chocolate pancakes. If the added cacao makes the mixture a little too dry, just add a tablespoon of buttermilk.

These hotcakes fluff up more than my other pancake recipes We served them with two toppings this time; my raspberry and lemon sauce, and traditional pure maple syrup. The kids love both.