Filling and Topping IdeasBlueberry Pancakes: ½ cup blueberries, either gently stirred into the batter or added to each individual pancake while cooking. If using frozen wild blueberries, toss them with a bit of the dry baking mix or flour before adding.
Chocolate Chip Pancakes: ½ cup
dairy-free chocolate chips, either gently stirred into the batter or sprinkled onto each pancake while cooking.
PB & J Pancakes: ½ cup peanut or other nut butter whisked into the batter (can use sunbutter for nut free). Top with ½ cup jam (
wild blueberry is pictured here) mixed with ½ cup maple syrup whisked together in a saucepan over medium heat until warm and blended. (This idea was inspired by a Bisquick pamphlet I read years ago.)