Classic Pancake & Biscuit Mix – Weekends are more relaxing with this in your cupboard ready to be turned into vegan pancakes, biscuits, and waffles.
It’s Friday, everyone! Yay! To celebrate, I’m giving away a copy of Miyoko Schinner’s The Homemade Vegan Pantryand giving you her recipe for Classic Pancake & Biscuit Mix. If you’ve never heard of Miyoko before, you have missed out on some seriously awesome stuff. She has built up several vegan businesses, including Miyoko’s Kitchen Artisan Vegan Cheeses, and has multiple cookbooks; the Artisan Vegan Cheesetitle is one of the only cookbooks that I use regularly.
Needless to say, I was excited to hear about her writing another cookbook, and I love that it’s for basic elements of the vegan kitchen. Did you want to try making a vegan Worcestershire sauce, yourself? Maybe you’re looking for satisfying vegan burgers or cutlets? Intrigued by the sound of flaxseed meringue? Pretty much anything you can think of making vegan is in this book.
Not only does she give you basic building blocks, Miyoko gives variations to many of the recipes that are simple and mouth-watering. As you may know, I’m a sucker/stickler when it comes to photography and this book had me questioning why I even bother to take food photos. All of the pictures are stunning, rustic, and warm; Eva Kolenko did a great job on the whole book!
Some of my favorite recipes in this book are for the dry mixes, like the Classic Pancake & Biscuit Mix that I’ll be giving you, today. There are also dry cake mixes, a mac and cheese sauce mix, and a buckwheat pancake/waffle mix. Having these put together and waiting in your pantry makes breakfast so much easier to get going. With the pancake mix, all you have to do is add some liquid and your ready to go!
The pictures in this post are of the pancakes that I made using the Classic Pancake & Biscuit Mix recipe from Miyoko’s book. Below I have included the recipe, as well as what to add to make pancakes. Enjoy!
- 4 cups all-purpose flour
- 5 tablespoons ground flax seeds
- 3 tablespoons organic sugar
- 2 tablespoons baking powder
- 1/2 teaspoon sea salt
- Combine all of the ingredients in a large bowl and whisk until thoroughly combined, 2 to 3 minutes. Store in an airtight container or ziplock bags in your pantry for up to 6 months.
- Makes 4 1/2 cups
Mix 1 cup mix with 1 cup non-dairy milk, and optional 1 tsp. vanilla extract, in a bowl until slightly chunky.
Heat a skillet or griddle over medium heat. Once hot, place 1/3 cup-sized scoops of batter onto the griddle and cook until they have slightly browned on the edges and there are a lot of air bubbles. Flip and cook for an additional minute. Serve.
Nutrition Information:Yield: 2Serving Size: 1 grams
Amount Per Serving:Unsaturated Fat: 0g
Disclaimer: This book was sent to me for free, to review and giveaway. All opinions are honest and my own. There are affiliate links in this post which won’t change your price but will share some commission. <3