Homemade Krusteaz Pancakes
290kcal
Ingredients
- 180 g Krusteaz pancake mix
- 120 ml cold water
- 1 tbsp melted butter (plus extra for cooking)
- 1 tsp vanilla extract (optional)
- maple syrup, for serving
- fresh fruits or berries, optional
Equipment
- whisk or wooden spoon
- non-stick skillet or griddle
- spatula
- measuring cup
Method
- In a bowl, mix 180 g of Krusteaz pancake mix with 120 ml cold water. Whisk until the batter is smooth but still has small lumps.
- Add 1 tbsp melted butter and 1 tsp vanilla extract if desired. Let the batter rest for 2–3 minutes.
- Heat a non-stick skillet or griddle over medium heat. Lightly brush with butter when hot.
- Pour about 60 ml (1/4 cup) of batter per pancake. Cook until bubbles appear on the surface, about 2 minutes.
- Flip each pancake gently and cook another 1–2 minutes until golden.
- Transfer to a warm plate and serve immediately with maple syrup and fruits.
Nutrition
Calories290kcalCarbohydrates36gProtein6gFat12gSaturated Fat5gPolyunsaturated Fat1.2gMonounsaturated Fat4gCholesterol15mgSodium480mgPotassium90mgFiber1gSugar5gVitamin A400IUCalcium100mgIron1.4mg
Notes
For a lighter version, use almond milk or replace part of the mix with oat flour. These pancakes freeze well — separate with parchment paper and reheat in a toaster for busy mornings.