Whole Wheat Almond Flour Buttermilk Pancakes

1  cup		Half n Half
1  tablespoon		Heinz White Vinegar
1/2  cup		King Arthur Whole Wheat Flour
1/2  cup		Bob's Red Mill Buckwheat
1/2  tablespoon		White Sugar
1  teaspoon		Salt
1  teaspoon		Cinnamon
1/2  teaspoon		Baking Soda
1/4  teaspoon		Bobs Red Mill Xantham Gum

Tip: For nutritional information on all the ingredients in Whole Wheat Almond Flour Buttermilk Pancakes just click on each ingredient name. Then adjust the serving size for any Whole Wheat Almond Flour Buttermilk Pancakes ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Combine White Vinegar and Half n Half - stir lightly and then let rest at least 15 minutes up to 30 minutes. (Makes 1 cup Buttermilk)
Combine Dry ingredients in separate bowl. Pour in Buttermilk and lightly whisk to combine - do not over stir. Let rest 5 minutes.
Prepare hot griddle (medium to high heat), cover with butter and pour out 6 pancakes. Cook until small bubbles start to form on top of batter - approx. 5 minutes. Flip and cook through approx. 5 minutes.