Ingredients 1 2 cups Aunt Jemima pancake mix 2 1 1/2 cups milk 3 2 tablespoon vegetable oil 4 2 eggs 5 1 teaspoon vanilla extract 6 1 tablespoon sugar More ...
Aunt Jemima removes the guesswork from making the perfect pancakes. Milk not only adds flavor, but it also contains fat, which is required for tender, moist pancakes. Plain water will not produce the same results. For a thicker texture, milk can be substituted for water in the “complete” mixes.
Cook the pancakes. Spoon 2 to 3 tablespoons of batter onto the pre-heated cooking surface. Cook the pancakes until they’re golden brown on the bottom, then flip them over and cook on the other side until golden brown. Transfer the cooked pancakes to a plate and repeat with the remaining batter. What’s the difference between low carb and keto?
Reheat these pancakes in the microwave, in a skillet set over medium-low heat, or covered with foil on a baking sheet at 350ºF for 5 to 10 minutes. (Covering the pancakes with foil helps keep them from drying out!) Almond Flour Pancakes – Fluffy & Delicious!