From the ALMOND BOARD OF CALIFORNIA These cinnamon spiced almonds scream holidays. Make a batch to keep during the holidays and another batch to give…
From MARTHA WHITE
Makes 8 pancakes
INGREDIENTS
1 large egg
2/3 cup milk
1 package MARTHA WHITE Gluten Free Blueberry Flavored Muffin Mix
1/3 cup chopped pecans
Whipped cream, fresh blueberries, and pecan pieces
DIRECTIONS
1.COAT griddle or large non-stick skillet with no-stick cooking spray. Heat to medium heat (350 degrees). Beat egg in medium bowl. Add milk, muffin mix, and pecans. Stir just until large lumps disappear (batter will be slightly lumpy). Let stand 3 minutes. For thinner pancakes, add additional milk.
2.STIR batter. Pour about 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 2 minutes or until bubbles begin to break on surface. Turn; cook 1 to 2 minutes or until golden brown. Garnish with whipped cream, blueberries, and pecan pieces.
Find this recipe and more holiday treats at marthawhite.com
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