Birch Benders: Instant Gourmet

There's something pretty special about pancake mornings.  Something about taking that extra moment to relax and enjoy a hot breakfast before heading out the door just gets the day started right.  Problem is... it takes time.  Especially for those of us who make theirs from scratch to avoid mixes with added fillers like sodium aluminum phosphate, corn syrup solids, and partially hydrogenated soybean oil.  We've tried the "healthy" mixes, but they've always been too dense and healthy tasting for my kids taste.  


Well, thanks to  Birch Benders, we've been having many more pancake breakfasts in our house.   Nothing artificial, no GMO's and all you do is add water.  The pancakes taste delicious and take minutes to make -seriously, all you do it add water.  

Along with a friend, married co-founders Lizzi Ackerman and Matt LaCasse, who met while studying at Yale,  meticulously conducted months of double-blind taste tests to perfect each recipe.  There are 9 flavors total including Classic, Paleo, Gluten-Free, Protein, Chocolate Chip, and Six Grain Cinnamon.  Look for their sweet potato debut this fall!  The couple wanted wholesome and convenient and they did it -- creating the first natural and organic, just-add-water pancake & waffle mix on the market. Plus the mixes are all trans-fat free and low in or free of saturated fat and cholesterol. 

My house is a fan of the chocolate chip -- probably because the mix is loaded with full sized chips making it a very flavor packed pancake.  Birch Benders can be found at Whole Foods, Sprouts Farmers Market and even Target. 

Want to take things a step further??  Use their mix to make a variety of recipes housed on their website.  Blueberry mini bundt cakes? Yes please!


For the Bundt Cakes:

2 1/2 Cups Birch Benders Six Grain Cinnamon Mix

1/2 lbs Butter

4 Eggs

1 Teaspoon Vanilla

3/4 Cup Buttermilk

2 Cups Blueberries

Vegetable oil, for greasing

For the Glaze:

1 Cup Confectioner’s Sugar

1 Teaspoon Cinnamon

2-3 Tablespoons Water

Total Time: 45 Minutes, Active Time: 25 Minutes, Yield: 12 Mini-Bundt Cakes


For the Bundt Cakes:

  1. Preheat oven to 400°, and grease a 12- well mini bundt pan.
  2. In the bowl of a stand mixer, combine butter, buttermilk, vanilla and eggs.
  3. In 3 portions, stir in Birch Benders Mix.
  4. Fold in blueberries.
  5. Scoop mix into pan.
  6. Bake for 25-30 minutes, checking with a toothpick.
  7. Let cool in the pan 5-10 minutes before removing to rack to cool completely

For the Glaze:

  1. Stir together glaze ingredients until sugar is dissolved into a thick paste.
  2. Pour over fully cooled cakes, about 1 tablespoon each.

Best enjoyed immediately, but will keep a couple days.