Buttermilk Pancake Mix

Ingredients:

Directions:

1. Mix all ingredients well. Store in an air tight jar. (if you make one batch now, you will need a quart size jar for the remaining mix)


THE RECIPE: Buttermilk Pancakes
Makes 10-12 pancakes

1 1/2 cups DIY Pancake Mix
1 1/2 cups buttermilk (or 1 1/2 cups milk with 1 Tbs lemon juice or vinegar)
1 beaten egg (or 1 Tbs chia seeds soaked in 2 Tbs water for 5-10 minutes–see notes)
3 Tbs oil
2 tsp Vanilla Extract

1. Combine egg, milk, oil, and vanilla. Add to flour mixture all at once and stir until mixed well.

2. Pour about 1/4 cup batter onto a hot griddle and cook until golden brown. Flip when pancakes have bubbly surfaces and slightly dry edges. See notes if using chia seeds.

Pancake Add-ins:

Banana Nut Pancakes: Add 1/4 cup chopped pecans or almonds (I used almond meal from DIY Almond Milk) and 1 mashed banana.

Banana Nut Spiced Pancakes: Add 1/4 cup chopped pecans or almonds, 1 mashed banana, 1/2 tsp cinnamon, 1/4 tsp nutmeg.

Blueberry Cornmeal Pancakes: Add 3 Tbs cornmeal, sprinkle each pancake with a few blueberries (fresh or partially thawed frozen) before flipping.

NOTES:
If you use the chia seed egg replacement, you will need to have patience. Cook the pancakes longer than you normally would–the batter just stays a little gooier than with an egg and needs more time on the griddle. Cut into the middle to check it. Good news is that you won’t get salmonella from under-cooked chia seeds. :)