My sister arrived in Orlando for the evening late last night. We had a great time catching up and chatting like we always do whenever we’re together.
Leslie is a college senior which obviously means that she still possesses the ability to sleep past 8 a.m. on weekends. Since that art was lost a long time ago on me and Ryan (and Sadie, though I’m not sure she ever had that talent), we woke up a bit early and got started on breakfast while Leslie was sleeping.
Whenever we have a guest stay with us, I like to make a comforting breakfast and figured pancakes are always a hit!
I was feeling a little creative, I decided to try my hand at a pancake cake.
I combined the following: to serve two (Ryan made himself eggs):
- 1 c. Bisquick Heart Smart mix
- 3/4 c. almond milk (regular milk will also work)
- 1 egg
- 1 tbsp. canola oil
- 1/4 c. slivered almonds + more for garnish
I poured the mix into a loaf pan and let it bake at 425 degrees for about 15 minutes.
After topping the baked pancake with syrup, we dug in.
This random little experiment paid off!
Both my sister and I really enjoyed the baked pancake cake.
I bet it would be really delicious with chocolate chips and bananas incorporated into the batter as well.
In case you’re in the market for a yummy Sunday morning breakfast of a different variety, here are some of my favorites:
- Oatmeal Protein Pancakes
- Peanut Butter Stuffed French Toast
- French Toast Casserole
- Greek Yogurt Pancakes
Time to change before church!
I hope you have a wonderful Sunday.