Woops! This is a bit late. Sorry.
I decided to share my own little recipe, here, with included nutritional facts courtesy of MyNetDiary.
I hated maple syrup when I was a kid, but now I can’t get enough of it. The flavor is incredible.
I use a maple syrup and maple sugar from a place called Breezie Maples Farm, which is featured at Long Island’s Chocolate Expo every year. Make sure that whatever maple syrup and sugar you get, it’s pure. Also, this recipe is non-dairy by necessity; we don’t have any milk in the house, just non-dairy almond milk. If I had milk, I probably would have used it.
And finally, this is Bisquick’s Ultimate Pancake recipe split in half and with a couple replacements, since it’s Bisquick I use to make pancakes (because we have it; yes, I can also make pancakes from scratch).
This made 5 pancakes for me. I ate all 5 (obviously), but for the sake of the nutrition label, I set the serving size to 2 pancakes (at 118 grams). The overall recipe weight after cooking (for me) is 294.8 grams.
– 1 cup Bisquick original pancake & waffle mix
– 1 tbsp granulated sugar
– 1/2 tbsp maple sugar
– 1 tsp baking powder
– 1/4 cup maple syrup
– 1/4 cup original, unsweetened almond milk
– 1 tbsp canola oil
– 1 whole egg (I used an extra large because that’s what we had… if you have small… I guess… use two? or something)
– 1/2 tsp vanilla extract
1. Heat up a pan or skillet over medium heat.
2. While the pan is heating, mix together all ingredients in a mix bowl until smooth.
3. Spray heated cooking surface with oil, or use a pat of butter
4. Using a 1/4-cup measure, scoop batter onto cooking surface. If it’s a small surface, do one at a time. If it’s a larger surface, do more at a time.
5. When bubbles form in batter and edges are dry, flip pancake.
6. Don’t let them burn! When finished, place onto plate.
7. Serve and enjoy!