As a follow-up to Melissa's post last week about baking mixes, we thought we'd share just how she works her magic when cooking from a box (or bag). This recipe is a big hit in her household of three active kids, two busy adults, and one always hungry dog (don't worry, he doesn't get to eat the chocolate. --Team AF
Pumpkin Maple Pancakes
Whisk together:
2 large eggs
1/2 cup canned pumpkin
1 1/2 cups buttermilk, warmed in the microwave just so that it's not chilled
1 tablespoon olive oil
1 tablespoon coconut oil, melted
2 tablespoons Grade B maple syrup
Stir in:
2 cups of Pamela’s gluten-free pancake and waffle mix
Add in: Semi-sweet chocolate chips
Cook: Melt 1 teaspoon ghee and add batter to pan by the 1/4 cup. While each pancake is in the pan, add a few—maybe 6-7—chocolate chips. When the bubbles pop and make holes that don’t disappear, flip, cook until done, and watch them disappear.
