We happily tote family-size bags of pancake mix to the fishing cabin and on weekend getaways. These “just add water” mixes prove easy when cooking for a crowd.
Always looking for ways to make meals interesting, I’ve taken to swapping out other liquids for the water in these mixes. Unsweetened oat or almond milk adds subtle flavor and lightens the texture. Pumpkin or sweet potato puree, ricotta or cottage cheese, chopped fresh or frozen fruit, transform basic pancake mix into a festive breakfast.
To celebrate Mother’s Day, I’m using unsweetened coconut milk in place of some of the water called for in a “complete” buttermilk pancake mix. Fresh or frozen diced mango gets gently folded into the batter. Blueberries work here, too. So easy, even young kids can turn out fluffy pancakes with just a little help at the stove.
Serve the pancakes with maple syrup. Or for a simple, less sweet topping, simmer diced mango with a bit of honey and nutmeg. A dollop of coconut yogurt makes the stack extra luxurious. Sunny Sunday morning fare indeed.
Coconut Mango Pancakes With Mango-Honey Topping
Makes 24 four-inch pancakes, serving 4 to 6
Ingredients
