I had leftover Bisquick mix (from the cheddar bay biscuits) and a child visitor so I made banana chocolate chip pancakes for breakfast. The mix is vegan and I don’t keep eggs or milk in the house so, with some easy substitutions, the finished pancakes were also vegan. I used unsweetened soy milk and in place of an egg I made a flax “egg” and added a teaspoon of baking soda for leavening. They held together great so the egg wasn’t missed. Aside from those substitutions, I followed the instructions on the box.
Delicious, vegan, and kid-approved!
2 tbs flax meal mixed with 3 tbs water
2 cups Bisquick mix
1 tsp baking soda
1 cup unsweetened soy milk
2 bananas, sliced
vegan chocolate chips (Ghirardelli are my favorite.)
Directions (that you probably don’t need because you’ve made pancakes before.)
Make your flax egg by combining the flax meal and water in a small bowl.
In a large bowl, mix the Bisquick, baking soda, soy milk, and the flax egg.
Get your banana slices and chocolate chips ready on a plate near the stove.
Coat a pan or griddle with vegetable oil and heat it up.
Once the pan is hot, scoop 1/4 cupfuls of the batter onto the griddle. Quickly press the banana slices and chocolate chips into the batter. Flip when they look brown and cook the other side.
Serve with maple syrup.
I think you could get at least ten rather large pancakes from this, probably more. I gave up after four pancakes because they were only two of us and I was making the kitchen smoky. I think this is the first time I’ve ever made pancakes. They were really good but I’m still more of a tofu scramble kind of person.