When I started out Flour and Dough, I promised myself Id whip up a new recipe using one or more of the baking mixes AT LEAST once a month - well, clearly that didn’t happen!

So, I have been busy in the kitchen making a mess, so that you don’t have too! I have baked, tweaked, flopped, succeeded and shared heaps of food coming up with some much loved new ideas!

For this recipe I used the Original Baking Mix, jip, a gluten free bread mix turned into delicious fluffy pancakes filled with good for you almond flour and loaded with all the goodness you can think of!

My youngest loves blueberries, my oldest, not so much, both loved whipped cream, but neither enjoy nuts, so it was a pretty dire situation to try and figure out what to use!

Roll on over a bottle of maple syrup, some bananas that I do have to admit HAD to be used! Caramelized banana slices with gluten free pancakes to the rescue for after school, as this is was the time they were done and kids were hungry! Who am I to say they cant have this deliciousness for lunch and not for breakfast!

SOME TIPS TO GET IT RIGHT

• Make your pancakes on the smaller side, ie 3 tablespoons - they tend to be easier to flip when smaller and don’t break

• Make sure your pan is hot before you start - I was too eager and had to leave them too long and ended up burning the first batch

• The pancakes freeze beautifully! Just thaw and re-heat - preferably back in the pan

• They keep for a few days in an airtight container in the fridge

WHAT YOU WILL NEED

1 x Original Bread Mix

1 cup milk of choice

3 large eggs

2 tablespoons melted coconut oil

1 teaspoon vanilla extract

Mix all the ingredients together in a large bowl. Take care to mix the eggs before you add the melted coconut oil, as when it hits the egg, it slightly cooks it!

Heat your pan to medium heat and add your choice of oil/butter and wait for it to be nice and hot

Add about 3 tablespoons of batter per pancake, if the pancake doesn’t fit nicely onto your spatula, they do tend to break! So see what works for your spatula!

Make sure you keep an eye on them, as soon as the bubbles form and they can be turned, not runny on the top, flip them. You don’t want them too burn

Complete until all your batter is used up

SERVE with your favorite toppings!

MIX IT UP

Why not try adding some extra ingredients before you bake them?

Zucchini seems to be making a big come back in all sorts of baking! Or try some banana mashed up

Enjoy and happy baking!