Ingredients
- 2 cups low-fat buttermilk
- 2 large eggs
- 2 tablespoons unsalted butter melted and cooled
- 1 teaspoon pure vanilla extract
- 2 cups whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
Instructions
- In a large mixing bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until combined.
- Sift the whole-wheat flour, baking powder, baking soda, and sea salt into the wet ingredients. Using a spatula, gently fold the dry ingredients into the wet mixture until just combined. Do not overmix. Let the batter rest for 20 minutes.
- Coat silicone molds with nonstick cooking spray. Fill each mold with a small scoop of batter, ensuring they are not overfilled.
- Place the filled molds in the basket. Set the air fryer to 350°F and cook for 5 minutes, or until the tops start to turn golden brown. Using tongs, flip the pancakes and cook for an additional 4 minutes, or until fully cooked.
- Remove the pancakes from the air fryer and repeat the process with the remaining batter.