I love pancakes but am horrible at making them. It's the flipping. They always turn out horrible. I am just not good at the timing. I discovered an alternative while watching The Pioneer Woman. Since then, I have wanted to try it and finally got around to it while deciding on my breakfast for this week. This recipe just uses a basic pancake mix (I used the Kodiak Cakes Protein pancake mix). It's very easy to whip together and you add whatever toppings you like, I just added blueberries this time. Another great option... blueberries and bacon!
The ingredients:
2.5 C pancake mix
dash of cinnamon
2 eggs
2 C milk
1 TBSP oil or melted butter
toppings of your choice (berries, chocolate chips, bacon, etc)
The Recipe:
Preheat your oven to 425 degrees
Grease you pan with oil or melted butter (I used a jelly roll pan)
In a large bowl, add the pancake mix, cinnamon, eggs, and milk. Mix until combined.
Pour the batter into the prepared sheet pan and spread evenly with a spatula.
Then top with your toppings- just sprinkle them right on top of the batter.
Bake the pancakes for 12-14 minutes.
You will know they are done when a toothpick comes out clean and the pancakes are a light golden brown.
Cut into squares and serve with your choice of toppings (syrup, butter, whip cream).
Mom's Sugar Free Blueberry Syrup
2 pints fresh or frozen blueberries
1 C Splenda (or other sugar alternative)
1/4 C water
1/2 tsp cornstarch
1 tsp lemon juice
Dissolve the cornstarch in the water.
Combine all ingredients in a saucepan and cook until thickened breaking up the berries as they cook.
*I used some cured sumac instead of the lemon juice since I was out. You could also use some hibiscus powder. Both are spice alternatives to lemon juice.
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