Bulk--Cranberry Pancake & Muffin Mix Recipe - Breads from Anna

Bulk--Cranberry Pancake & Muffin Mix Recipe

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Note: We recommend a scale to measure out your flour (most accurate). If measuring without a scale, use stackable measuring cups, do not use a liquid measuring cup for dry ingredients.

Yield:  approximately 16 pancakes or 24 muffins

Cranberry Pancakes

INGREDIENTS:

  • 14 ounces Cranberry Pancake & Muffin Mix from Anna (3 cups)
  • 2 jumbo eggs
  • 1 ¾ to 2 ½ cups milk or non-dairy drink, add more liquid if you desire a thinner pancake
  • ⅓ cup oil
  • 1 teaspoon vanilla (optional)

DIRECTIONS:

  1. In a medium-sized mixing bowl, combine all wet ingredients and lightly beat by hand. 
  2. Add Cranberry Pancake & Muffin mix from Anna and blend until well combined. 
  3. Pour approximately ¼ cup batter onto the center of a well-oiled hot pan.  Over medium heat, cook for 3-4 minutes, when bubbles appear on the surface flip the pancake over for another 2-3 minutes or until golden brown.

Cranberry Muffins

INGREDIENTS:

  • 14 ounces Cranberry Pancake & Muffin Mix from Anna (3 cups)
  • 2 jumbo eggs
  • ⅔ cups milk or non-dairy drink, using coconut milk will yield the best results
  • ⅓ cup oil
  • 1 ¼ cups coconut flakes, shredded carrot, or almond slivers
  • 1 teaspoon vanilla (optional)

DIRECTIONS:

  1. Preheat oven to 350 degrees.
  2. In a medium-sized mixing bowl, combine all wet ingredients and lightly beat by hand. 
  3. Add Cranberry Pancake & Muffin mix from Anna and blend until well combined.  Add coconut flakes, shredded carrot, or almond slivers.
  4. Pour batter into lightly oiled parchment paper muffin liners.  Bake at 350 degrees for 20-25 minutes.