Total Time
20mins
Prep 10 mins
Cook 10 mins

yummy!!

Directions

  1. In large bowl, stir all ingredients together till well blended.Store in a reseable bag.
  2. Yield 7 1/2 cups pancake mix.enough for 3 batches of pancakes.
  3. INSTRUCTIONS FOR ALMOND PANCAKES:.
  4. 2 1/2 cups pancake mix.
  5. 1 1/4 cup water.
  6. 1 large egg.
  7. 2 tbls vegetable oil.
  8. In medium bowl, combine all ingredients and stir just till moistened.
  9. Heat a greased griddle over medium heat.
  10. For each panccake, pour 1/4 cup batter onto griddle.and cook till top if full of bubbles and underside is golden.
  11. Turn and cook other side till golden brown.
  12. Regrease griddle as necessary.
  13. Yield 12 5" pancakes.per recipe.and total of 7 1/2 cups pancake mix -- .

Reviews

(3)
Most Helpful

Way to salty! And reduced the amount in the recipe according to the first reviewer. My DH wouldn't even eat them, and my kids only ate a little, we are talking about not very picky people here. :( I think with some adjustments they'll be good...

***chef katie*** April 27, 2008

This is my favorite pancake recipe.I haven't bought a box of Aunt Jemima since I found this recipe . The pancakes come out really nice and fluffy .When I look at the nutritional facts ,I think I may try cutting back the salt too .I didn't think they tasted salty but will cut back a bit to make them healthier.

Acadienne April 21, 2008

I followed the recipe exactly and found that they were WAY too salty, and I love salt! I think one teaspoon of salt would be plenty for the batch. Once I reduced the salt everyone loved them, including my three kids. I love that they are healthy and high protein.

cubfanjana October 28, 2007

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