Pancake Mix

July 19, 2015 Kelly Hamill


400g Platypus Foods Baking Mix

90g butter



Place baking mix and butter in bowl of food processor fitted with a metal blade. Pulse until butter is incorporated and mixture looks like crumbs.

Store in the freezer until ready to use.

To  make up pancakes:

mix 1/2 cup of pancake mix with 1/4 cup low protein milk (rice or coconut milk) and squeeze of lemon. Mixture should be quite thick.

If your tolerance allows, an additional teaspoon, around 5g, of normal flour improves the texture (this adds 0.5g protein for the pancakes).

Fry spoonfuls of mixture in lightly buttered pan. 

Variations: Apple pancakes: Add some grated apple, sultanas, brown sugar  and cinnamon to mixture before adding milk

Savoury pancakes: Add grated veges like carrot and zucchini, herbs, garlic, etc.

Corn fritters: add 20-40g of creamed corn to mixture and adjust milk (mixture should be quite thick - thicker than high protein pancakes)


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