Pancakes
| Ingredient | Measure | Grams | Cost |
| Pancake Mix | 1 cup | 156 | $0.48 |
| Almond Milk | 1-1/4 cup | 300 | $0.34 |
| Makes 4 pancakes | $0.82 | ||
| Multiplier |
| Instructions |
| Preheat griddle to 400 F. |
| Add plant-based milk to a mixing bowl and then add pancake mix. Mix thoroughly. |
| Use more of less of the plant-based milk depending on how you prefer your batter consistency. |
| Pour batter onto preheated nonstick griddle or skillet. |
| Cook until bubbles appear on top and you can easily slide your spatula underneath. |
| Carefully flip over and cook for another 1-2 minutes, or until pancakes are cooked through in the center and golden. |
| Notes |
| For lighter pancakes, use whole wheat white flour or whole wheat pastry flour. To freeze pancakes: Place cooked pancakes on a cooling rack. Once they're room temperature, lay flat on a cookie sheet and freeze. Once frozen you can stack them up in a freezer bag. Reheat in the microwave for 10-30 seconds. Note: If making ahead of time, keep pancakes warm by placing them on a baking sheet in a 200F oven until you're ready to serve them. |
Nutrition Info
| Calorie Density | 716 |
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