To keep things short about why I’ve been MIA for a few weeks: life got in the way. But hey it doesn’t matter, it happens. What matters now is that I’m back with a new Brunch Edit post and it’s all about pancakes – can it get much better then that?! No, I don’t think it can.
If your new to my blog hi there! I created a series called The Brunch Edit where I (and you) can create brunch recipes at home that are fairly easy to make and not always your typical options you get in restaurants / cafés. I don’t necessarily mean something wild and wacky, but instead making the ‘traditional’ dishes dairy and/or gluten free, and giving you other ideas you may not have thought of. For example, how many of you would have thought to make a burrito bowl for brunch?
I don’t want to rehash the typical (and instagrammed to death) avocado on toast because I don’t eat avocados, therefore I would not be able to give you other ideas of how to make that more interesting.
But let’s stop the long introduction and get into today’s brunch post, PANCAKES!
To be completely honest I did not make these from scratch, I actually used a packet mix. Now before you click off this post hear me out. Firstly, there is nothing wrong with using a pre-made mix if you don’t use it every day / weekend it’s not that bad for you. I’m a big believer in everything in moderation. Plus sometimes we just don’t have the time to make everything from scratch, but you can add / change things to make it healthier or to your liking.
The mix I used was Betty Crocker’s Bisquick Gluten Free Pancake & Baking Mix. This was the first gluten free pancake mix I found (years ago) and it is a favourite because it’s so quick and easy, you just need to add these ingredients and whisk together:
1 cup Bisquick Gluten Free mix
1 cup milk (I change this to Alpro Soya light milk)
2 Tbsp vegetable oil
Optional: I tend to add blueberries into the mixture to make blueberry pancakes, which are amazing! Although I’m sure you could add banana too if you wished.
It usually makes 6 – 10 pancakes, depending how big you make them, and they are super fluffy.
Whenever I make pancakes now I always have fruit with them, usually a giant bowl full as you can see in the background, and of course I cannot have pancakes without maple syrup. I seriously want to move to Canada so that I can have maple syrup on tap – or maybe that’s my sweet tooth talking.
Stay tuned for more posts. I will be back on it this week and there will be a new savoury brunch post next Sunday – and can I just say it was very tasty to eat! Also if you every make anything from from my series or want to show me your brunch creations then tag in via Twitter or Instagram.
Enjoy the rest of your day!
If you liked this brunch post check out the rest of the series The Brunch Edit.
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