Low Gluten Einkorn Pancakes

These pancakes aren't gluten-free but they are about as low gluten as you can get made with a Young Living Pancake mix that's a blend of a small amount of Einkorn ancient grain wheat, brown rice flour, Amaranth flour, Tapioca flour, Sorghum flour, and Dhokla flour (an Indian flour made from chickpeas). There's a recipe on the box but I tweaked it a bit for a taller, fluffier pancake which is my husband's preference.  If you'd like to order some of the mix you can go to the Young Living link on my right sidebar.  You don't have to sign up as a member to order retail (I did though to get the 24% discount, as I use a LOT Of their products).  They ship to 133 different countries.

Buttermilk Einkorn Pancakes (a riff on the Young Living Pancake Mix recipe). Very tall and fluffy!

In a medium-sized bowl mix:

1 cup plus 2 Tablespoons Y.L. Pancake Mix
2 Tablespoons plus 1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
A pinch of Cardamom (or Cinnamon)

In a separate bowl:

add 3/4 cup milk mixed with 2 teaspoons of lemon juice, let sit 5 minutes for a "faux" buttermilk.
Add 1 egg at room temperature.
1/2 Tablespoon vanilla
Slowly whisk in 2 Tablespoons of melted unsalted butter.

Combine wet and dry. Let sit 5-8 minutes then cook on an oiled griddle. I served with sugar-free maple syrup and butter.

Makes approximately 10 pancakes.  Each 5-inch pancake is less than 100 calories including butter, milk, and sugar. (this is my husband's stack, mine was a wee bit smaller and no bacon). They also freeze well for re-heating.  Simply put a piece of wax paper between each pancake, wrap in foil and place in a ziplock bag.  Use within 1-2 months.  Microwave frozen pancakes approximately 1 and 1/2 minutes.