From Thanksgiving and Christmas to blueberry summer mornings, if the family has gathered for a holiday, long weekend, or celebration there will always be at least one pancake morning. This simple mix has just a handful of ingredients and can be put in a jar to travel anywhere or made cute to give as a gift.
One summer, we went camping (I forced my unsure family to stay a night in Tremblant National Park which is stunning and they have everything from camp sites, to ready to use tent set ups, and cabins.) In the camp store they had these cute bottles of pancake mix and all you had to do was add water and shake. It was brilliant. Ever since then I have wanted to recreate a homemade version of that shake and pour pancake mix.
We often go away for holidays and stay at a rental house whether it is summer vacation or a weekend ski trip. Having this homemade pancake mix on hand is a huge bonus. It also happens to make a great gift or party favour.
The vanilla flavour comes from Upright Oats powdered vanilla Oatmilk. This version is not dairy free due to the malted milk powder but stay tuned for a dairy free version posting soon.
We’re all familiar with milk alternatives by now, and having a powdered version with vanilla flavours is perfect for this recipe. Upright Oats makes their high protein instant oatmilk in three flavours: unsweetened, vanilla or chocolate. For this recipe the Vanilla Upright Instant Oatmilk gives the pancakes that fragrant vanilla taste and fills the kitchen with an aroma that makes you know its going to be an extra special day ahead.
Pancake Mix Ingredients
- 2 cups of all purpose flour (250g)
- 2 TBSP granulated sugar – if you keep vanilla sugar in your cabinet is that (30g)
- 4 TBSP malted milk powder (30g)
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp Kosher salt
- 2/3 cup of refined coconut oil
You will print or write a little label or tag including the extra ingredients needed to make the actual pancakes. Those ingredients are:
- 2 eggs
- 1 cup of water
Using a food processor is easiest but you can also use a bowl with a whisk, just be sure to mix well. Depending on the size of your food processor, you can double this recipe to make one large batch or split it into four mini batches (just don’t forget to adjust the label for add ins of egg and water up or down to match the batch size. A 14 cup food processor can handle one double batch.
- Add dry ingredients together in the bowl of the food processor with the metal blade inserted: Pulse several times until you are pretty sure everything is uniformly mixed. If using a bowl whisk well. Take a break and whisk again.
- Drop in the coconut oil. With the food processor, pulse until the coconut oil is fully combined with the dry ingredients and you have a bowl full of powdery mix with no apparent blobs of coconut oil. If using a bowl, use a pastry cutter or two knives to cut the coconut oil into the dry mix, then with a fork keep mashing it into the dry ingredients until it is fully incorporated. Whisk for good measure and to check for any clumps.
- Pour the mixture into a jar. If you are using a jar to shake and mix the pancakes in, make sure your jar is about twice as spacious as the mix so there is room for the water, egg and mixing.
- Write your label and directions:
Below is for this entire recipe of pancake mix as is. If you double it adjust the add ins up. If you split it into two jars, halve the add ins.
Family Gathering Malted Vanilla Pancake Mix Ingredients to make pancakes: one jar of mix, 2 eggs, 1 cup water
Directions: Whisk two eggs together with one cup of water. Add into the entire jar of mix. Whisk or shake until just combined. Oil and/or butter a skillet over medium heat, dollop pancake batter onto hot pan, Once bubbles appear, flip the pancakes. Serve once golden brown with, maple syrup.