When is this pancake recipe from Belvita Breakfast biscuits going to make you smile?
Posted On June 17, 2021
I am a big fan of biscuits, and I love them for a whole bunch of reasons.
It’s one of the few foods I’m always looking for to replace the usual breakfast, but they can also be a great source of protein, and are a perfect breakfast to get on the run.
Biscuits are also a great protein source if you’re looking to make them from scratch, and they’re very low in carbs, meaning they’re good for you.
These biscuits are also delicious, and if you have a bit of leftover pancake batter from a meal, these can be mixed with a splash of lemon juice and a little sugar for a delicious, healthy breakfast.
To make these biscuits, I made them in the morning, and then made them the night before.
You can use the biscuits as a sandwich, or for breakfast sandwiches too.
You could even make them into a biscuit with a bit more butter and cream, and add a little cream cheese and maple syrup to sweeten them up a bit.
You can also make these as a breakfast snack or as a healthy, filling breakfast for a day or two ahead of your big day.
I love biscuits, but sometimes it’s hard to make pancakes with a lot of ingredients in one dish.
This pancake mixture is a great recipe to use up any leftover batter, and you can even make your own pancakes in a few minutes.
Here’s how to make Belvitas biscuits: Mix together the flour, baking powder, baking soda and salt in a bowl.
Add the eggs, one at a time, and mix well.
Add in the sugar and milk and mix until combined.
If you have leftover batter and you don’t mind the extra ingredients, add in the flour mixture.
Add in the pancake ingredients.
Mix together until just combined.
Bake at 350 degrees for 45 minutes, or until golden brown on top.
Serve with a bowl of fruit jam, or a bit extra cream cheese for a nice crunchy biscuit.
More recipes you might like: Lemon Ginger Biscuit from the Baking Channel, Gingerbread Cakes with Cream Cheese from the Healthy Food Revolution Sweet Potato and Biscotti Biscut from the Hungry Baker blog Bean and Baked Sweet Potato Casserole from Healthy Kitchen