Take your pancakes and waffles to the next level!

Great Ingredients Equals Great Recipes!

You can feel good about cooking with our mixes as they are made with whole grains, a food source with proven health benefits. And while you might be a purist who enjoys your pancakes or waffles with a classic syrup, remember you can also easily change things up by trying different toppings as well. 

Simple tweaks like adding your choice of berries along with some Greek yogurt can add a full serving of fruit for lots of natural sweetness, while also increasing the protein component of your meal. A meal guaranteed to keep you full all morning!

We’re sharing some of our family favourite recipes below so you can try them for your family.  If your family has a favourite recipe that you would like to share please forward it along to us at:  myrecipe@coyotepancakemix.com 

Pancake & Waffle Recipes

Pumpkin Pancakes

INGREDIENTS

1 1/4 Cup Coyote Pancake & Waffle Mix (300ml) 
1 Cup Canned Pumpkin (250ml)
3/4 Cup milk/water (175ml)
1/3 Teaspoon Cinnamon (3ml)
1 Egg
2 Tablespoons Brown Sugar (30ml)
1 Teaspoon Baking Powder (5ml)
1/4 Teaspoon Ground Gloves (2ml)

DIRECTIONS

  • Combine all ingredients in a bowl and mix well.
  • Drop about 1/4 cup (50ml) of batter onto a lightly greased hot pan. 
  • When bubbles appear, turn the pancake over and cook briefly on the other side.

Makes about 8 6-inch (15cm) pancakes.
Old Fashion FlapJacks

INGREDIENTS

1 Cup Coyote Pancake & Waffle Mix (250ml)
1 Egg
1 Cup Milk (250ml)
1/2 Cup of Berries of your Choice (125ml)

DIRECTIONS

  • Combine all ingredients in a bowl and mix well.
  • Add berries to the mixture and mix together quickly, only enough to make a pourable batter.
  • Pour about 1/4 cup batter (50ml) onto a lightly greased hot pan. Cook until bubbles appear and the  top surface becomes set. 
  • Turn over and cook the other side until flapjack is cooked through the center.

Makes about 8 6-inch (15cm) flapjacks.

Sweet Recipes

Coyote Spicy Scones

INGREDIENTS

2 Cups Coyote Pancake & Waffle Mix (500ml)
1/4 Cup Granulated Sugar (50ml)
1 1/2 Teaspoon Cinnamon (7ml)
1/3 Teaspoon Nutmeg (3ml)
1/4 Teaspoon Salt (2ml)
1/3 Cup Cold Butter or Margarine (75ml)
1/2 Cup Raisins (125ml)
1 Egg
2/3 Cup Cold Milk (150ml)
Milk for brushing tops, Granulated sugar for sprinkling

 

DIRECTIONS

  • Combine all first five dry ingredients in a large bowl.
  • Cut in butter until crumbly. Stir in raisins. Make a well in center.
  • In small bowl, beat egg until frothy. Mix in milk.
  • Pour into well stir to make soft dough.
  • Pour out lightly on floured surface. Knead gently 8-10 times.
  • Pat into two 6-inch (15cm) circles.
  • Transfer to greased baking sheet.
  • Sprinkle with sugar.
  • Score each top into 6 pie shaped wedges.
  • Bake in 425F (220C) oven for 15 minutes until well risen and browned. Serve hot with butter.

Makes 12 Scones
Coyote Muffins

INGREDIENTS

1 3/4 Cups Coyote Pancake & Waffle Mix (425ml)
1/4 Cup Sugar (50ml)
2 1/4 Teaspoon Baking Powder (13 ml)
3/4 Teaspoon Salt (5ml)
1 Well Beaten Egg
3/4 Cup Milk(175ml)
1/3 Cup Salad Oil (75ml)

DIRECTIONS

  • Mix dry ingredients into bowl; make well in center.
  • Combine eggs, milk and oil.
  • Add all at once to dry ingredients.
  • Stir quickly just till dry ingredients are moistened.
  • Fill greased muffin pan 1/2 full, bake at 400F (200C) for 20-25 minutes.

Makes 10-12 Muffins

Berry Muffins
Prepare as above and gently stir 1 cup (250ml) of your choice of fresh or well drained frozen berries to the mix.

Jelly Muffins
Prepare as above and before baking top batter in each pan with 1 teaspoon (5ml) of tart jelly.
Dixie Baby

INGREDIENTS

1/2 Cup Coyote Pancake/Waffle Mix (125ml)
1/2 Cup Cornmeal (125ml)
1/4 Cup Margarine or Butter (50ml)
4 Eggs
1 Cup Milk (250ml)
1/4 Cup Molasses (50ml)

DIRECTIONS

  • Preheat oven 450F (225C).
  • When oven is hot, put margarine in a 10-inch (25cm) all metal skillet and place in oven.
  • When margarine has melted and begins to bubble, place all remaining ingredients in a blender and blend thoroughly at high speed about a minute.
  • Open the oven just enough to pour the batter quickly into the skillet. Close and bake for about 20 minutes or until the “”Baby”” has popped up over the edge of the pan and is a delicious golden brown. Serve at once with a topping of your choice.

Makes 1 10-inch (25cm) puffed up pancake.
Corn Doodles

INGREDIENTS

1/2 Cup Coyote Pancake/Waffle Mix (125ml)
1/2 Cup Cornmeal (125ml)
1/3 Teaspoon AllSpice (3ml)
2 Tablespoon Molasses (30ml)
1 Egg
1 Teaspoon Baking Powder (5ml)
2 Cups Milk or Water (500ml)

DIRECTIONS

  • Combine all ingredients in a bowl and mix well.
  • Drop about 2 tablespoons (60ml) of batter onto a lightly greased hot pan. When bubbles form on top, turn over and cook the other side.

Makes about 12 3-inch (7.5cm) doodles.
Golden Penny

INGREDIENTS

3/4 Cup Coyote Pancake/Waffle Mix (175ml)
1 Cup Shredded Canadian Cheddar or Colby Cheese (250ml)
1 Egg
1 Cup Milk (250ml)
2 Tablespoons melted butter (30ml)
Sautéed Apples
Hot buttery flavored syrup

DIRECTIONS

  • Put Coyote Pancake/Waffle Mix into a medium sized bowl. Mix in cheese.
  • Beat together egg, milk and butter add to dry ingredients all at once. Stir just until moistened.
  • Spread 1 tbsp (15 ml) batter in hot, lightly greased pan or griddle and cook until bubbles appear on surface; turn and brown underside.
  • Serve with sauteed apples and hot buttery maple syrup.

Makes 6 servings.

Savory Recipes

Indian Chappaties

INGREDIENTS

1 1/2 Cups Coyote Pancake & Waffle Mix (375ml)
1/4 Cup Water (approximately) (50ml)

 

DIRECTIONS

  • In a bowl, slowly add the water to the flour until you produce a ball of dough that is cohesive and not sticky. Knead that ball briefly with you fingers.
  • Nip off a piece of dough about the size of a small egg and roll into a ball.
  • With a rolling pin, roll out the ball on a floured surface into a flat disc no more than an 1/4 inch thick.
  • Cook the Chappati on a lightly greased hot pan for about a minute on each side.
  • Do not overcook or the Chappati will become stiff and difficult to use.
Polish Potatoe Pancakes

INGREDIENTS

1/4 Cup Coyote Pancake & Waffle Mix (50ml)
1 Medium Potato, Cooked and Cubed  Confirm potato is cooked
1 Tablespoon Diced Onion (15ml)
2 Tablespoons Sour Cream (30ml)
1 Egg separated
1/3 Teaspoon chopped Parsley (3ml)
1/3 Teaspoon chopped Dill Weed (3ml)

 

DIRECTIONS

  • Place potato, onion, sour cream and egg yolk in a blender or food processor and reduce to a thick sauce. Pour into bowl.
  • Add herbs and Coyote Pancake & Waffle Mix and mix well.
  • Beat egg white in a small bowl until it forms stiff peaks, then fold into the potato mixture.
  • Spoon about 2 tablespoons (60ml) of batter onto a well greased medium hot pan. When edges of pancake begin to crisp up, turn over and cook on the other side, cooking a little more than a minute on each side.

Makes about 12 3-inch (7.5cm) potato pancakes.
Sour Cream Pancakes

INGREDIENTS

1/2 Cup Coyote Pancake & Waffle Mix (125ml)
1/2 Cup Breadcrumbs (125ml)
1/3 Teaspoon Baking Powder (125ml)
1 Tablespoon Vegetable Oil (15ml)
1 Egg
1/3 Cup Sour Cream (25ml)
3/4 Cup Water (175ml)
1 Cup Tabbouleh Salad (Optional) (250ml)

DIRECTIONS

  • Combine dry ingredients in a bowl and mix well.
  • Combine oil, egg, sour cream, and water and beat well. Add to the dry ingredients and mix well.
  • Add Tabbouleh Salad, if desired.
  • Spoon about 2 tablespoons (50ml) of the batter onto a well greased hot pan.
  • When the edges of the cakes are brown and crispy, turn over and cook on the other side briefly, no more than a minute.

Makes about 12 3-inch (7.5cm) sour cream pancakes.
Scandinavian Spinach Cakes

INGREDIENTS

3/4 Cup Coyote Pancake & Waffle Mix (175ml)
1 Cup Chopped Fresh Spinach (250ml)
1/3 Teaspoon Baking Powder (3ml)
1/2 Cup Yogurt (125ml)
1/2 Cup Water ( 125ml)
1 Egg

DIRECTIONS

  • Combine all ingredients in a bowl and mix well.
  • Drop about 1/4 cup (50ml) batter onto a lightly greased hot pan.
  • When bubbles appear, turn the spinach cake over and cook on the other side, cooking about a minute on each side.

Makes about 8 6-inch (15cm) spinach cakes.