I am in no way endorsing the eating of pudding cups for breakfast.
But there is a way to incorporate a little pudding mix into an already unhealthy breakfast item to make it slightly more unhealthy (and WAY more delicious).
The best pancake I ever had was a pillowy, melt-in-my-mouth sort of gift from Heaven. And because I have such a stellar cook of a husband, he discovered this little trick all on his own.
Once upon a time we were looking for tapioca powder, I think. Or maybe it was arrowroot. At any rate, I was a virgin vegan and we didn't realize the plethora of powders and flours and roots that were available at our local health food store. So we set out to find some other powdery substance to both bind our pancakes and make them puffy circles of tastiness.
Go ahead, make these in massive batches and full all your skeptical "vegan pancakes cannot be good" friends.
Puffy Pudding Pancakes
(makes 8-12 pancakes depending on how glutenous you are)
1 1/2 cup flour
1 TBS sugar
2 TBS powder pudding mix (there are several gelatin, dairy free versions available to vegans)
2 tsp baking powder
1 tsp salt
1 cup vanilla coconut milk (we like coconut milk for our pancakes because it's got a not-overly sweet vanilla twist to it)
Turn burner on low-medium and heat up small amount of oil in skillet.
Combine dry ingredients in a medium-size bowl.
Combine wet ingredients in a small bowl.
Add wet ingredients to dry, stirring until the batter is slightly thicker than cake batter.
Drop spoonfuls of batter onto skillet (whatever size your heart desires - just remember you do have to flip that bad boy)!
Flip when golden brown.
Top with chocolate chips, powdered sugar, fruit or just good old fashioned butter and syrup. The options are endless!
(PS: To make them extra special, use cookie cutters to cut out shapes!)