Monday Mix - Brit Bits!

Last night was one of those not nearly enough sleep nights for me. Nights like that generally result in carb craving days and today was no different.

So I grabbed a bag of Pamela's Pancake and Baking Mix from the top shelf of the pantry.

Pamela's mixes are something I don't use weekly because I try to focus on whole foods that are naturally gluten free, but I always keep some on hand.

When we have non-gluten free friends over these mixes are perfect for keeping everyone happy. They do not taste or feel gluten free at all. I've mentioned Pamela's a few times here.

I tried to head it off the carb cravings with a healthy breakfast of kale and eggs with a little smoked salmon on the side. Such an easy protein breakfast - it's just one egg and a large handful of kale processed/pureed together and cooked just like scrambled eggs. Yummy and indulgent, but after a while I still needed to bake. I used Joe as my excuse for a carb fix. If I'm baking for Joe then it's got to be okay, right?

Joe really enjoys English muffins and biscuits and it seemed I could combine the two for something fast, easy and tasty. The dough mixed up in moments. I added some flax for more fiber and nutrition and kept the dough on the savory side by using extra virgin olive oil. Giving each side a quick browning on a hot cast iron pan gives them the look of an English muffin but the texture isn't too far from a biscuit even with all the flax meal. Since this recipe makes just six they won't be around too long. After a quick debate we named them Brit Bits.

Brit Bits
Preheat oven to 400 degrees and cast iron pan to medium heat on stove top.
Line baking sheet with parchment.
Makes six.

2 2/3 Pamela's Pancake and Baking Mix
3 Tablespoons Flax Meal
3 Tablespoons Oil (I used EVOO)
1 Cup Water

Divide dough into six portions and roll into balls, flatten slightly.

On a hot cast iron pan (mine is an over sized skillet so I could easily do three at a time) cook about a minute or two, flip and cook one or two more minutes - you just want them to have a nice golden color on each size.

Place each bit onto your parchment lined baking sheet as they are browned.

Bake approximately fifteen minutes - they'll feel pretty firm but not hard to the touch.  Let cool slightly.

Slice and toast as you would an English muffin. They were perfect with butter and jam for a mid-morning treat. Joe says they're even good plain.

Enjoy!