Monday, July 1, 2013

pancake mix, shake and pour

Obviously, I've let my food blog go lately.  Life got a little bit insane for a while.  While it hasn't really calmed down per se (I just had a baby a week and a half ago) at least I have a couple of seconds to add a post or 2 to the food blog.  I sure do miss being able to find the yummy food I have made quickly and easily on the blog.  Sadly I won't have pictures for the next few since I'm really out of that habit right now, but hopefully I'll get back to that soon too.

This recipe I found on One Good thing by Jillee.  I pinned it and actually made it pretty soon after pinning.  I did change the oil used from shortening to coconut oil.  It makes the most delicious pancakes - small hint of coconut flavor.  Yummy!  I don't add the sugar she calls for -I don't see a need.  I've also made them at least part wheat both times I've made them.  I don't think even my wheat haters noticed because the flavor from the coconut oil is so good.

I loved that these were also made in a mason jar to be a shake and pour mix.  I actually made them for my younger boys to enjoy while I was in the hospital having the baby.  They do have fun helping shake the batter up.

Here is my version of the mix.


  • 9 cups of flour (I've used a mix of wheat and white each time.  The first time - lots less wheat, the second time I used 4 cups wheat and 5 cups unbleached flour)
  • 1/3 cup baking powder (I use and aluminum free)
  • 4 teaspoons salt
  • 1 3/4 cups coconut oil (this is just about one 14 oz container making these a bit on the pricey side unless you find a good deal on coconut oil but they are delicious this way.  Be sure to use extra virgin, unrefined coconut oil to get the subtle coconut flavor.)
  • 1 3/4 cups non-fat dry milk


  1. I toss all the ingredients in my bosch, put the paddles on and let it do the work of mixing in the oil.  Or, you can hand mix it until it is well mixed - it will look a bit crumbly with the oil mixed in.
  2. To make shake and pour jars, add 2 cups mix to a 1 quart mason jar.
  3. Label with these directions (add 1 egg and 1 cup water.  Shake until combined.) 
  • Just an FYI, I always find I need a bit more than 1 cup water.  I start with 1 cup and end up adding a bit more because the batter looks too thick.  Maybe it is because I've used wheat and it absorbs more, that has just been my experience.  
  • Also, I find that some of the batter usually likes to stick to the jar and I end up stirring it up in the jar.
  • Because I end up stirring, and also to make them easier to clean, I prefer to use wide mouth quart jars.  

No comments:

Post a Comment


Related Posts with Thumbnails