Now that my show is done and my other job as mom is in full effect, one of the things I enjoy that I get to do again is cook breakfast for my family.
My kids love pancakes. Chocolate chip pancakes to be exact. There was a time when a box of Bisquick was a staple in my house. I mean, c’mon, all you had to do was add water!
Let’s take a look at what’s in a box of Bisquick:
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean and/or Cottonseed Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Dextrose, Salt.
Does that make anyone else’s eyes pop out of their head? I’m not going dissect this ingredient list, that’s a whole other blog post, or two.
Let’s see, Bisquick was invented in the early 1930′s to save time for busy cooks by premixing the ingredients needed for baking biscuits…
But it’s really easy to mix your own bisquick equivalent.
- 6 cups unbleached all-purpose flour (I used 100% whole wheat flour for my mix)
- ¼ cup coconut sugar (or you can use cane sugar)
- 3 tablespoons baking powder (aluminum-free)
- 2 teaspoons baking soda
- 1 teaspoon salt
*Use organic whenever possible
- Combine all ingredients together and store in an airtight container.
To make the pancakes:
Yields 4-6 pancakes
- Whisk 1 cup of the pancake mix + 1 cup of milk (nut milk of choice) + 1 egg (to make vegan, use a flax or chia egg) + a handful of fruit or chocolate chips (opt.)
- Heat a skillet or griddle and grease it. Pour the batter onto the hot griddle about 1/4 cup at a time.
- When the top of the pancake bubbles, flip and continue cooking on the second side.
It doesn’t get easier than that! Enjoy!