Baked Skillet Pancake

Baked Skillet Pancake: Great!

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Ingredients

1. 4 tsp. / 20 g granulated sugar, preferably whole cane or coconut
2. 1 cup / 120 g whole grain flour
3. ¼ tsp. / 1⅙ g baking soda
4. 1 cup / 240 ml buttermilk, preferably organic pastured
5. 4 tsp. / 54 ml nut or high-oleic oil
6. 1 large egg, preferably organic omega-3 or pastured
7. ½ tsp. / 3 ml vanilla extract

Directions

1. Heat oven to 350°F / 180°C. Mix dry ingredients in a large bowl.
2. In another bowl, combine remaining ingredients, save for 1 teaspoon / 5 ml oil.
3. Stir wet into dry ingredients until just combined.
4. Heat a 10-inch / 25-cm oven-save skillet over medium high heat. When hot, coat with oil and pour on batter.
5. Transfer to oven and bake for 12-15 minutes, or until wooden pick comes out clean.
6. Cut into wedges to serve.

Serving size: ⅙ pancake

Exchanges per Serving: 1 Carb, ½ Protein, ½ Fat

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