Upon dragging myself out of bed this lazy Saturday morning, I discovered that I only had 1/2 c. of my favorite pancake mix left, and since 1 1/2 c. of it uses one egg, I didn’t really feel like doing that much math/substitution. Lo and behold, they had a recipe underneath that I’d never seen on a pancake mix box before…cookies! What?! I’m so okay with cookies for breakfast, so I decided to give this one a shot. I had to quarter it since it uses 2 cups of mix, but the math wasn’t hard. Glutino, thank you. These were delicious.
Pancake Mix Cookies
Preheat oven to 425 degrees F
Line a cookie sheet with parchment paper and rummage in your fridge for some jam. I used raspberry.
Soften 1/4 c. butter or margarine (I’d say it’s probably safe to assume coconut oil might work although your texture may be a bit different)
Add it to
2 c. Glutino Fluffy Pancake Mix
2 Tbsp sugar (which you can leave out if you want)
Once it’s crumbly, add 2/3 c milk of choice (I used So Delicious Barista Style creamer in French Vanilla…nice twist!)
Blend until combined.
Drop by rounded Tbsp onto cookie sheet and flatten a bit, using a spoon to make a well in the center. Place a little bit of jam in the well (don’t overfill or it’ll run and burn).
Bake 10 minutes
Once cool, combine glaze ingredients and drizzle over top. I didn’t make the glaze, and they’re still tasty without it, but it’s definitely a fun idea.
2/3 c. powdered sugar
1 Tbsp warm water
1/4 tsp vanilla
Note: Glutino pancake mix contains: brown rice flour, corn starch, white rice flour, sugar, baking powder, baking soda, salt, and xanthan gum