Alternative recipes Using Ancient PLant Pancake Mix

Super delicious recipes made with the mixes

All made with 100% gluten-free ingredients and no rice flour for fabulous flavor and texture!

Chocolate Cake

Sooooo easy for the best chocolate cake you might ever have tasted. Moist and rich.

INGREDIENTS

• 1 package of Mama Tree Farm Ancient Plant Brownie Mix

• ½ cup boiling water

• 4 eggs

• 2 Tbsp oil or melted butter

• 1 Tsp vanilla

Instructions 

1. Grease 1 8”x8” square pan or one 9” circular pan

2. Follow the directions on the back of the package.

3. Bake at 350 F until when you press the center with your finger it slightly depresses (ie, it does not fully spring back)

Frosting

The best I have ever had, creamy, rich, and decadent.

This does NOT come with the Mama Tree Farm Brownie Mix

INGREDIENTS

• 6 oz good semisweet chocolate chunks or chips

• ½ pound (2 sticks) unsalted butter at room temperature

• 1 extra large egg yolk at room temperature

• 1 tsp pure vanilla extract

• 1 ¼ cups sifted confectioners sugar

• 1 Tbsp instant coffee powder

Instructions

1. Chops chocolate and place it in a heat proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooked to room temperature.

2. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes.

3. Add the egg yolk and vanilla and continue beating for 3 minutes.

4. Turn the mixer to low, gradually add the confectioners sugar, then beat at medium speed, scraping down the bowl as necessary, until sooth and creamy.

5. Dissolve he coffee powder in 2 tsp of the hottest tap water.

6. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip!

7. Spread immediately on the cooled cake.

Blueberry Muffins

INGREDIENTS

• 3 cups Mama Tree Farm Ancient PlantPancake Mix

• 1 stick unsalted butter melted and cooled or ½ cup oil

• 1 ½ cups whole milk curdled with 3 Tbsp lemon OR 1 ½ cups buttermilk

• 2 large eggs

• 2 tsp vanilla

• ¼ - ¾ cup sugar – depends how sweet you like it. ½ cup makes a nicely sweetened muffin. ¾ cup is the normal sweet blueberry muffin. The pancake mix already has some sugar in it. I like to use ½ cup sugar.

• 1 ½ cup blueberries (if frozen, rinse and let thaw a little. They don’t have to be entirely thawed) Small wild or “Maine” blueberries are better but larger ones are fine too.

Instructions

1. Prepare 12 cup muffin pan with spray or cupcake liners.

2. Preheat oven to 375 F

3. Mix wet ingredients. Pour over pancake mix (dry) and add blueberries. Mix until just mixed. Do not over mix.

4. Pour into muffin tins with paper linings (just easier! but you can butter or spray too)

5. Sprinkle sugar on top for extra crunch.

6. Bake for 25 minutes or until just golden. Slight spring back when gently pressing finger onto top of muffin.

Banana Bread

INGREDIENTS

• 2 cups Mama Tree Farm Ancient PlantPancake 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.