When I began my professor career, I proclaimed Sundays to be sacred in my life once more. As part of my Sunday rituals, I cook breakfast for my family. I’m not usually too fancy — some pancakes, eggs, maple sausage, and orange juice seem to fit the typical Sunday morning menu. Of course, I need a gluten free option due to my digestive tract’s needs and something easy due to my sleep needs. So, I doctor up a box mix that has quickly become my favorite pancake recipe. When that box mix became scarce due to pandemic shoppers, I had to get a little more creative…
Ingredients:
2 packages of gluten free blueberry muffin mix
1 large egg
2 tablespoons melted butter or oil
1 cup milk
Easy peasy! Beat the egg, butter or oil, and milk together, then whisk in the muffin mix.
Ladle pancake batter onto a non-stick griddle heated to medium heat (I prefer the look of my pancakes with cooking spray).
Wait for bubbles to form, or about 2-3 minutes.
Then, flip your pancakes and cook for another 2-3 minutes.
Poof! What did I tell you? Quick Sunday morning breakfast! Serve with butter and syrup, sides of eggs and sausage, and a cold glass of orange juice!
