For the past week, I’ve born witness to a horrible Snotpocalypse. Both of my wee ones and the husby have got the snots, the stuffies, and the achies. Luckily, I appear to have been bypassed. So, I’m trying to be extra understanding when my three year old turns down my many offers of pancakes, insists he wants waffles, bugs the kindness out of me until I make those waffles, and upon receiving a plate of waffles asks for pancakes. I said TRYING.
Pancakes are one of my son’s favorite food groups. To make things a little easier on myself I’ve started keeping the Whole Grain Pancake Mix from Vegan Diner on hand. Only, it’s not easier when your master and commander starts insisting he wants waffles… or so I thought.
A quick google search about what makes waffle and pancake mix different revealed waffle mixes usually have more fat in them (though reasons were debated). I didn’t think too hard about it and added around two tablespoons of canola oil to my pancake batter. I dumped that mess into my waffle maker and crossed my fingers.
It was a total success.
Until I brought them to my kiddo who was all, “Where are the pancakes?” You must be joking, son!
He wasn’t. But, I did get him to eat the waffles.
I really like the Vegan Diner Whole Grain Pancake Mix. I love that it’s whole grain. So, I can feel a little less awful about giving my kid pancakes as a meal. And, I love that it’s something I can make in advance so that we can have griddle fresh pancakes at a moments notice. I’ve made a big batch of pancakes, and kept them in the freezer for reheating. This is so much better and only a little bit more work. All you have to add is milk and vanilla (and oil if you wanna make waffles, apparently). It’s so easy. Also, it makes just enough pancakes that you’re all satisfied, not so many that you’re sitting at the stove for eternity.
I’m Rambling. Love this recipe as pancakes AND waffles. The end.