August marches on. The kids have to be up and out to sports practices so early, even though school hasn’t started. I want to provide them with a filling breakfast that they can easily serve themselves without heating up the kitchen first thing in the morning. Aside from the usual ideas: muffins, eggs and toast, oatmeal, etc., sometimes I make pancake bars. Yes, bars.
If you know me at all, you know that I will do anything to avoid shaping individual items when cooking. I like bar cookies. I’ve converted a muffin recipe into bars. (I’ll have to post that sometime!) And now pancakes. I can’t be stopped.
You can of course make these from scratch, or with your favorite healthy mix. This time around I used a dairy-free add-water-only mix from Aldi. I’m not saying it’s health food, but it took two minutes to get into the oven on a busy night when there were no breakfast items in the house. Also, sometimes it’s fun to grab a safe prepackaged item because so often I am unable to because they have dairy. In the morning kids can serve themselves the bars, heat them up, top them with syrup, and eat.
I’m not even making a recipe card for this because it’s too ridiculous.
Easy Dairy-Free Pancake Bars
Preheat the oven to 350 degrees.
Grease a 9×13 pan.
Mix enough pancake mix for 18-24 pancakes (usually 3 cups) of dry mix according to package or recipe directions. For this mix it was three cups of mix plus two cups of water.
Mix in fruit or other add-ins of your choice.
Bake in the oven for 30 minutes or until the top is slightly golden. They will be pale. If you cook until golden brown the bars will be rubbery.
Let cool for five minutes, cut into 20 bars, and serve. If you are making them the night before, do not cut into bars until serving.
Serve with dairy-free margarine and real maple syrup. (I’m not an animal.)