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Today’s recipe is a breakfast recipe and comes from one of the Thrive Life consultants on my team. Her name is Eve, and this is an old family recipe of hers that she converted to 100% shelf stable ingredients. Her recipe called for all purpose flour, but I switched it out to 50/50 all purpose and whole white wheat flour.
I was a bit nervous to make these as the instructions say “they will fall in the center on their own after baking.” I just kept thinking…what if they don’t fall? What if I mess up and I have no idea how to figure out what I did wrong? Well, they fell just like the recipe said! Plus, they were SUPER easy! I only got two dishes dirty: my blender and my muffin tin! Oh, plus a bowl for the raspberries.
And, they were a HIT! I liked them. Angie (my photographer) liked them. And all six of mine and Angie’s kids (ages 1-8) liked them. They tasted just like a crepe except they were much more dense and filling than I expected. Since they aren’t sweet, you can top these with whatever you wanted, really. We topped them with raspberries and powdered sugar, but you could top them with something more savory and use them for a dinner or lunch too!
- For the Sauce:
- 2 cups freeze dried berries (raspberries, strawberries, blackberries, blueberries, or a mixture!)
- ⅓ - ½ cup water
- 1-2 Tbsp. Thrive peach drink powder (or sugar if you prefer)
- For the Pancakes:
- 1 cup Thrive instant milk powder
- ¾ cup Thrive whole egg powder
- ¼ cup Thrive butter powder
- ½ cup All-purpose flour
- ½ cup wheat flour (I used whole white wheat flour)
- ½ tsp. salt
- 1 tsp. vanilla
- 2½ cups water
- For the berry sauce:
- Gently mix berries with ⅓ cup water and 1 Tbsp. drink mix/sugar
- Mix every 2 minutes or so for 5-7 minutes, and then taste.
- Add more water and drink mix if needed.
- For the Pancakes
- Preheat oven to 400° & grease muffin tins well.
- Mix all ingredients in a blender until very smooth.
- Fill each muffin cup to just over ½ full.
- Bake for 15 minutes, or until puffy and golden on top.
- Remove from oven and wait until the crater forms on its own.
- Top with your choice of topping!
To learn about the difference between red and white wheat visit: Red Wheat vs White Wheat
Powerless cooking tips
If you need to make these without power for any reason, here are a few tips:
- I blended these in a blender to get them extremely smooth. You could use a crank blender or even just a simple whisk. Just make sure you get the batter really smooth.
- Baking these in a Sun Oven will work well, but you will need a very sunny day. Be sure the oven is VERY hot before you put them in (400 degrees). Open and close the door quickly when you put them in the oven so as to not let out too much heat. Then make sure you rotate the oven every five minutes while cooking so it continually faces the sun directly. Bake for an extra five minutes. They will not brown as they would in your regular oven.
Want More Food Storage Recipes?
If you’d like more (family approved) 100% food storage recipes, I have a recipe book that you can find here or by clicking on the image below.