Namaste Pancake Mix Recipe - Adapted
The pancake recipe on the box of Namaste Pancake Mix is good but for my family I had to make some adaptions due to food allergies. I'll show my adaptations below based on the original Namaste Pancake Mix instructions.I make my pancakes smaller for the kids so though the recipe says 6-8 pancakes, as you can see I typically get at least 12 if not more, depending on the size.
Ingredients
- 2 Cups Dry Namaste Pancake Mix
- 2 Eggs - we use Bob's Red Mill Egg Replacer instead of eggs
- 2 tbsp Olive Oil
- 1/2 cup Unsweetened Vanilla Almond Milk or any type of milk or water
Instructions
- Preheat your non-stick griddle or pan. You may find it helpful to spray the griddle or pan with extra olive oil or melted dairy-free butter if desired. With the Griddler that I use, I haven't found the need to prep it, I just preheat it.
- Gather and measure your pancake mix, making your egg replacer, and measuring the oil and milk or water.
- Mix together the eggs, oil, milk or water. After well combined, add the 2 cups of mix. Personally, I like to use our standing mixer but you could use a hand mixer or probably even just a spoon.
- Test to see if the griddle or pan is hot enough by sprinkling a couple drops of water on it and see if it sizzles. If it sizzles, it's ready. If not, wait a few more minutes then try again.
- Spoon or pour the pancake dough onto the griddle or pan to the desired size. I like to do smaller ones but it's up to you!
- Cook the pancakes until they start to bubble on top and are golden brown on the bottom. Then flip them and cook until golden brown on both sides.
- Once pancakes are fully cooked, you can cool them on a cooling rack, or if you don't have one then use a plate. If you want to eat them right away, then go for it! Or you can freeze them for later.
- If you want to freeze them for later, once they're fully cooled, put them into a freezer safe bag, label the bag, and put them in the freezer for later enjoyment.