[I would have provided you readers with a picture of these little cakes of joy but I made these pancakes in the dark this morning, and well, they weren't very alluring. In the meantime, enjoy this seductive picture of an Italian Roast VIA 3-pack!]
Majority of the time I’m cooking for myself which is why I came up with this recipe for a single serving of 3-4 pancakes. This recipe can easily be doubled, tripled if you really wanted to. So, feel free to give this recipe a try…
VIA Coffee Pancakes
- 1/3 cup Bisquick (You can really use any pancake mix, I just so happened to have Bisquick this morning.)
- ¼ cup milk
- 1 egg white
- 4 packets Splenda (or about 1 tbsp. sugar)
- 1 packet Italian Roast VIA (You can of course use Colombia in place.)
Tip: If using a cast-iron skillet, be exceedingly cautious not to touch the handle like I did. Singed fingers ruin delightful pancakes.
Heat a medium sized skillet on medium-low heat. Empty your VIA packet into a mixing bowl and stir in your milk. Stir until VIA is dissolved. Next stir in your egg white, Splenda (or sugar), and Bisquick. Its ok if there are a few lumps. Spray non-stick cooking spray onto your skillet. Pour about ¼ cup of VIA pancake batter onto your skillet. Wait until there are little air bubbles, your pancake will then be ready to flip (hopefully this concept is not new to you and you’ve made pancakes before). Repeat process until all your VIA pancake batter is gone and there are 3-4 lovely VIA coffee pancakes lying on your plate.
You now have the option of dousing your pancakes in pancake/maple syrup. However I do not care for pancake/maple syrup which is why I add sugar to the batter. You can also try a different variation by substituting the Splenda/sugar with coffee syrup such as a Cinnamon Dolce or Hazelnut. Enjoy!
Tip: Looking for another use for coffee syrups? Substitute whatever sweetener you were originally adding to your oatmeal and add coffee syrup. Trust me, its divine.
<3CoffeeVanilla
