In the Key of K

My kids LOVE pancakes. In an effort to make it easier as I started teaching them to cook for themselves we started using this recipe. Well, something like it. I don’t remember where I found the original recipe but I have tweaked and changed it several times since I started using it seven or eight years ago so that it is probably quite a bit different than the original recipe. In general, I am lazy and often simplify recipes to make things go faster or use fewer dishes. 😸 My kids don’t like these with white flour–they prefer whole wheat (probably the only instance where they prefer whole wheat flour).

4 cups flour (we prefer whole wheat)
1/4 cup sugar
1/4 heaping cup of ground flax
2 tbsp baking powder
1/2 to 1 tsp of salt

Put everything in a 6-8 cup storage container and shake vigorously to mix it all up.

For pancakes: use roughly equal parts milk and mixture. My kids like batter on the runnier side because they like thin pancakes. Adjust the milk to get the batter the way you want it. For a single serving use either a 1/4 cup or 1/3 cup per pancake. If you want a big pancake use a 1/2 cup.

Pour the batter onto a hot caste iron or nonstick skillet and cook to your liking.

In the picture, I used a heaping 1/3 cup of mixture and a level 1/3 cup of plant milk, then I added vegan chocolate chips and bananas but I also often add some pecans and a sprinkle of cinnamon. Sometimes I microwave frozen blueberries and mash them up a little and then pour them over the pancake. Do what you like!

For drop biscuits:
Preheat the oven to 350 degrees.

Start with the equal parts plant milk and mixture. Add more mixture until it’s in the thick side. Drop golf ball size lumps onto a cookie sheet with parchment paper. And bake 13-15 minutes or until done.

They won’t be pretty but it’s a quick yummy biscuit designed to deliver gravy into my mouth. 😃