Skip to main content

Brandless Pancake Update!

This was my post/review on Instagram for those of you who are not on Instagram.

3/10/18
#CookingWithMommy
#Breakfast - OK so literally like yesterday or something I put up the post with the #Brandless #MapleSyrup and I said that I haven't been able to find what I was looking for as far as #Pancakes right? Right! Like no BS... These pancakes 🥞 taste like REAL pancakes! These are not gritty, thin, flimsy, mushy, bland or just downright weird. Can you tell we've tried 10 billion types of #GF pancakes /mixes? I actually ate like all of my pancakes before I touched my 🥓. The Lil Chef made no noise which meant it was good!
I am beyond impressed!
I used #SoDelicious #AlmondMilk with cashews and #CoconutOil for the milk and oil part. I also used coconut oil for "fry" them in.
I'm happy 😊, I don't feel sick to my stomach and that's a really big thing for me!
Thank you Brandless!

These pancakes, seriously, are phenomenal! Now, I've had other pancakes that were "good" but the next day they were horrible! The Lil chef warmed her leftovers up the next day and they were still great. I just warmed up my last one today from the weekend and ... guess what? It was still great! Then the Brandless maple syrup mixed with the pancakes, I have no words! Needless to say, we will be having pancakes this weekend as well.  

Unfortunately, I am unable to upload the pictures. I will have to show you guys the pics from this coming weekend. I'm debating whether or not to make them on the griddle or in the frying pan. The taste is definitely different depending on how you make them or what you use to make them. We'll see!

I've had nothing but positive experiences so far with Brandless so we are REALLY excited to taste the Blueberry Muffins and Brownies. That will be a completely different post, of course.

The next post will be the update on our "Asian Night"

I officially recommend the Gluten Free Pancake/ Waffle mix.



*This post is Not Sponsored


Comments

Popular posts from this blog

Hough Bakery - butter cookies

Hough Bakery By  Gail Greenberg   &   Diane Rolfe Hough Bakery was an integral  part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have  always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra  magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately  even with Archie's being open, my food afflictions will not allow  me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I  will switch some things  around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streus...

Johnny Mango's Shrimp Fried Rice with Fiery Lime Sauce

Backstory: My friend introduced me to this AMAZING fried rice about 6yrs ago. She asked did I want "fried rice" (I'm thinking "traditional" fried rice) OH NO! I tasted this and my taste buds went crazy!!! I had her bring it as often as I could. Unfortunately I have never been to Johnny Mango (near Downtown Cleveland) myself. I have been craving this for about 6yrs and I am SOOOOO HAPPY that there is a recipe! I do still want to go to   Johnny Mango World Cafe & Bar but until then I will try to recreate it myself. If you ever visit Cleveland OH I suggest checking this out!  INGREDIENTS For the rice 2 cups  jasmine rice (I'd probably use white and brown) 2 3/4 cups  water (filtered clean water) 1 tablespoon  vegetable oil (Olive oil) 1 teaspoon  salt (kosher salt) 2  eggs, beaten 1 teaspoon garlic, minced 6 ounces  shrimp (large 31-40 count) 1/3 cup  scallions, sliced 1 cup  English cucumber, diced (organic) 1 ...

Bob's Red Mill Scrumptious Blueberry Muffins

Scrumptious Blueberry Muffins 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour 2 tsp Baking Powder (GF) 1/2 tsp Salt (kosher salt) 1/2 cup (1 stick) Butter, softened (smart or earth balance) 1 1/4 cups plus 1 Tbsp Sugar, divided (raw sugar) 2 large Eggs (Vegan Eggs from Follow Your Heart) 1/2 cup Buttermilk (1 cup nondairy milk & 1tbs of lemon juice or vinegar) 1 1/2 cups fresh Blueberries (or frozen) Preheat oven to 425ºF. Grease a muffin pan with butter or nonstick spray or line with paper baking cups. Whisk together flour, baking powder and salt. Set aside. In a large bowl, cream together butter and 1 1/4 cups sugar until light and fluffy, scraping down the sides of the bowl often. Add eggs one at a time, beating well after each addition. Add half the flour mixture and beat until just blended. Beat in buttermilk, then add remaining flour mixture and beat until blended. Gently fold the blueberries into the batter. Spoon batter into prepared muffin p...