Bursting with flavour, and made with real carrot, apple, cranberry, and coconut pieces (no chopping required!). Easy to freeze and reheat in the toaster or microwave.
Toppings (optional): maple syrup, seasonal berries
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In a large bowl, combine muffin mix, egg, milk, and 2 tbsp oil. Let batter rest 3 min (it will continue to thicken). If batter is too thick, add water, 1 tbsp at a time, to adjust consistency.
- Heat 1 tsp oil in Sauté Pan over medium heat.
- Working in batches and using 1⁄4 cup as a guide, scoop 3 pancakes into pan, leaving space between them.
- Cook 2–5 min. When bubbles appear on top of batter, flip each pancake and cook for additional 1–2 min.
- Repeat steps 2–4 for two more batches, or until all batter is cooked. Cooking times will vary.
- Serve with toppings, if desired.
Make a large batch of pancakes and freeze them. Reheat in the toaster or microwave for a quick and hearty breakfast!
Serve with 3⁄4 cup plain 2% Greek yogurt and 1⁄2 cup chopped fruit.
Per serving (2 pancakes): Calories 340, Fat 14 g (Saturated 3 g, Trans 0.1 g), Cholesterol 50 mg, Sodium 510 mg, Carbohydrate 47 g (Fiber 2 g, Sugars 15 g), Protein 6 g.
20 min
4 servings
$1.38/serving
Toppings (optional): maple syrup, seasonal berries
20 min4 servings$1.38/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In a large bowl, combine muffin mix, egg, milk, and 2 tbsp oil. Let batter rest 3 min (it will continue to thicken). If batter is too thick, add water, 1 tbsp at a time, to adjust consistency.
- Heat 1 tsp oil in Sauté Pan over medium heat.
- Working in batches and using 1⁄4 cup as a guide, scoop 3 pancakes into pan, leaving space between them.
- Cook 2–5 min. When bubbles appear on top of batter, flip each pancake and cook for additional 1–2 min.
- Repeat steps 2–4 for two more batches, or until all batter is cooked. Cooking times will vary.
- Serve with toppings, if desired.
Make a large batch of pancakes and freeze them. Reheat in the toaster or microwave for a quick and hearty breakfast!
Serve with 3⁄4 cup plain 2% Greek yogurt and 1⁄2 cup chopped fruit.
Per serving (2 pancakes): Calories 340, Fat 14 g (Saturated 3 g, Trans 0.1 g), Cholesterol 50 mg, Sodium 510 mg, Carbohydrate 47 g (Fiber 2 g, Sugars 15 g), Protein 6 g.
