I’ve been cooking for a long time, but I have to be honest, pancakes used to really intimidate me. I wasn’t alone – I know quite a few people who say pancakes take too long to make, they’re too much work, or they never turn out right. My son was 3 years old the first time I made pancakes, and I have to say I’m so glad I finally faced my fear and gave it a shot. Of course, making pancakes from scratch is pretty time-consuming, and I realized it would be so much easier to use a pre-made mix, but I was frustrated with the mixes available. Common mixes include nasty ingredients like bleached flour and partially hydrogenated oils; natural, whole grain mixes are really expensive and can leave you with dry, crumbly pancakes.
I was determined to find an alternative, so I developed my own whole grain mix.
Try this recipe, and I promise you will never think about pancakes the same way again. With my convenient, less expensive “instant” pancake mix, this will be your go-to recipe when you want a healthy, hearty, quick and easy breakfast.
This recipe makes enough pancakes or waffles to enjoy with your family today plus leftovers, which are perfect to have on hand for breakfast on busy weekday mornings or to serve as a toddler midday snack.
Use this simple mix to make over 30 delicious recipes!
Includes a variety of pancake flavors (Orange Cranberry, Apple Flax, & Gingerbread – to name a few!) + scrumptious guilt-free muffins, quick breads, and desserts.
(Over 30 recipes from a single mix!) + BONUS Recipes: mouthwatering pancake & waffle toppings and puree recipes… all with serving suggestions for EVERY AGE, infants to adult!
Light ‘n Fluffy Pancakes with diced pears, cinnamon, and pure maple syrup
YIELD| 20-22 pancakes (approx.)
PREP| 3-5 minutes
COOK| 25-35 minutes (depending on size of griddle/skillet)
STORAGE| Seal cooked pancakes in freezer bag (labeled with flavor and date). Store in refrigerator 2-3 days or freezer up to 2 months.
REHEAT| Warm refrigerated pancakes in microwave 20-30 seconds.
THAW AND SERVE| Heat frozen pancakes in microwave on defrost setting until warm and soft, approximately 30-45 seconds.
1 tbsp. lemon juice
1-1/2 c. milk* (1% or 2%)
2 eggs*, beaten
1/2 c. unsweetened/fruit-sweetened applesauce
1 tsp. vanilla extract
2 tsp. honey**
3 c. Whole Grain Baking Mix
1. Heat nonstick griddle or waffle iron to 300-325 degrees (medium heat for nonstick skillet on stovetop).
2. Pour 1 tbsp. lemon juice into a large measuring cup and add milk to equal 1-1/2 cups. Set aside.
3. In a medium mixing bowl, combine eggs, applesauce, and vanilla. Add milk/lemon juice mixture and honey* and mix well.
4. Add Whole Grain Baking Mix to egg/milk mixture and stir just until combined.
5. Using a small measuring cup or ladle, pour batter onto heated skillet (or follow manufacturer recommendations for waffle iron). Cook 2-3 minutes. Pancakes are ready to flip when edges are lightly brown and tops start to bubble. Flip and cook 2-3 minutes more or until golden brown. Serve immediately or cool and store as instructed above.
*ALLERGY/FOOD INTOLERANCE VARIATIONS
Milk: Substitute almond milk and add 1/4 c. water.
Eggs: Replace with flax seed meal (ground flax seed).
In small bowl, mix 1 tbsp. flax seed meal and 3 tbsp. water. Allow mixture to sit 2-3 minutes to thicken before adding to recipe.
**Never serve honey to babies younger than 12 months of age. See below for substitutions.
The following dips and toppings transform plain pancakes into a fun and healthy treat. Use nonfat or low-fat yogurt in dips for older children and adults; stir whole milk yogurt into dip servings for babies 8 months to 2 years old.
Maple Yogurt Dip| Combine 1/4 c. pure maple syrup with 1 c. plain nonfat yogurt (regular or Greek). Stir and serve. (Makes 4 servings)
Applesauce Yogurt Dip| Combine 1/2 c. unsweetened/fruit-sweetened applesauce with 1/2 c. plain nonfat yogurt (regular or Greek). Stir and serve. (Makes 4 servings)
Diced Fruit with Pure Maple Syrup| Use pears, as shown above, or try the suggestions below, which are listed according to age of first introduction and can also be served to older children and adults of any age. Top with a light drizzle of maple syrup or serve a small ramekin of syrup on the side for dipping.
|8-11 MONTHS||*Omit honey or replace with 100% maple syrup or apple juice concentrate.Serve oats and wheat separately prior to serving pancakes to rule out allergy.
Mix whole milk yogurt with banana, pear, pumpkin, or mango puree and use as dip for pancakes/waffles.
Serve alongside small pieces of diced pear, mango, or banana.
|12 MONTHS TO 2 YEARS||Mix whole milk yogurt with mashed berries and serve as dip for pancakes/waffles.
Serve topped with blueberries or raspberries.