Alternative recipes Using Ancient PLant Pancake Mix

Banana Bread →
Carrot Cake →
Scones →

Banana Bread

Ingredients

  • 2 cups Mama Tree Farm Ancient Plant Pancake Mix

  • ½ cup whole milk with  ½ lemon squeezed into it

  • (or  2/3  cup buttermilk)

  • 3 eggs

  • 1 /2  cup oil

  • 1 tsp vanilla

  • 1/3 cup sugar

  • ½ tsp nutmeg

  •  1 cup chocolate chips, walnuts or other add-ins

  • 3-4 ripe bananas

Instructions

  1. Preheat oven to 375 F.

  2. Grease muffin tins.

  3. Squeeze half a lemon into half cup whole milk and let curdle. (Or use 2/3 cup buttermilk).

  4. Squoosh two bananas and chunk another 1 or 2 depending on how much banana you like.

  5. Mix together eggs, oil, vanilla, sugar.

  6. Add curdled milk (or buttermilk) to liquids.

  7. Mix in pancake mix until thoroughly incorporated but don’t over mix.

  8. Fold in bananas and chocolate chips or other add-ins. Don’t over mix.

  9. Pour into muffin tins.

  10. Bake for 20-30 minutes, or until the muffins tops just barely indents with your finger.

Carrot Cake

Ingredients

  • 2 ½ cups  Mama Tree Farm, Ancient Plant Pancake Mix, plus a little more for work surface

  • 4 eggs

  • 2 cups milk

  • ½ cup oil (¾ cup for more moisture)

  • 2 tsp vanilla

  • 1 ½ tsp cinnamon

  • ½ tsp allspice

  • ½ tsp nutmeg

  • 2 cups grated carrots

  • 1 cup walnuts (optional)

  • ¾ cup raisins (optional)

  • 1 cup flaked coconut (optional)

  • 1 loosely filled cup chunked pineapple (optional)

Instructions

  1. Preheat oven to 350 F.

  2. Grease 9 X 13 inch pan.

  3. Grate carrots.

  4. Beat together eggs, milk, oil, and vanilla.

  5. Mix together the pancake mix, cinnamon, allspice, nutmeg and mix into the liquids.

  6. Add carrots, walnuts, raisins, coconut, pineapple.

  7. Do not overmix!

  8. Pour batter into pan.

  9. Bake 30-40 minutes or just until the middle does NOT make an indent with your finger. Don’t over bake.

Scones

Ingredients

  • 2 cups (250g) Mama Tree Farm, Ancient Plant Pancake Mix, plus a little more for work surface

  • 1/3 cup (100g) granulated sugar

  • 1/2 cup (1 stick; 115g) unsalted butter, frozen, grated (return to freezer after grating)

  • 1/2 cup (120ml) heavy cream or buttermilk (plus 2 Tbsp for brushing)

  • 1 large egg

  • 1 and 1/2 teaspoons pure vanilla extract

  • 1–1.5 cups add-ins such as chocolate chips, berries, nuts, fruit, etc

  • optional: coarse sugar for topping

Instructions

  1. Preheat oven to 400°F, 204°C.

  2. Grate frozen butter with box grater and return to freezer.

  3. Mix the dry ingredients together. Use a big mixing bowl because you want lots of room for the mixing process.

  4. Whisk the wet ingredients together.

  5. Cut the grated frozen butter into the dry ingredients. You can use a pastry cutter or 2 forks. Don’t work the dough much! Crumbly and messy is good. 

  6. Mix wet ingredients and dry ingredients, then pour out onto lightly floured counter.

  7. Roughly form into a flattened disc and cut into wedges. Don’t overwork!

  8. Brush with heavy cream or buttermilk. This makes the exterior golden brown& extra crisp. Sprinkle sugar on top for extra crunch if desired.

  9. Refrigerate for at least 15 minutes on a plate or baking sheet.  You can refrigerate overnight or even freeze them to bake later.

  10. Line a baking sheet with parchment paper or grease w butter or alternative.

  11. Bake until golden brown on edges, 18-26 minutes (frozen scones may take a little longer). Remove from the oven and cool for a few minutes before removing from sheet.

  12. Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.