Snowball Cookie Layered Pancake Jars

Vegetarian
Gluten Free
Health score
3%
Snowball Cookie Layered Pancake Jars
30 min.
4
416kcal

Suggestions


Indulge in a delightful morning treat with our Snowball Cookie Layered Pancake Jars! Perfect for those who crave a sweet start to their day, these pancakes are not only vegetarian but also gluten-free, making them a fantastic option for a variety of dietary preferences. Imagine fluffy pancakes layered with the rich flavors of pecans and a dusting of powdered sugar, all beautifully presented in a jar for a fun and portable breakfast or brunch experience.

Ready in just 30 minutes, this recipe serves four, making it ideal for family gatherings or a cozy brunch with friends. Each serving packs a satisfying 416 calories, ensuring you have the energy to tackle your day. The combination of baking powder, granulated sugar, and the unique touch of Original mix creates a pancake that is both light and flavorful, while the chopped pecans add a delightful crunch.

Whether you're enjoying them at home or taking them on the go, these Snowball Cookie Layered Pancake Jars are sure to impress. Top them off with a generous sprinkle of powdered sugar and a drizzle of maple syrup for an extra touch of sweetness. Get ready to elevate your breakfast game with this charming and delicious recipe that will leave everyone asking for seconds!

Ingredients

  • teaspoons double-acting baking powder 
  • 0.3 cup granulated sugar 
  • 0.8 cup powdered sugar 
  • cup pecans finely chopped
  • cup milk 
  •  eggs 
  • teaspoons vanilla 
  • tablespoons butter melted
  • cups frangelico 

Equipment

  • bowl
  • frying pan

Directions

  1. To make Cookie Pancake
  2. Mix, mix Bisquick mix, baking powder and granulated sugar in medium bowl.
  3. In clean quart jar, add powdered sugar, followed by Bisquick mixture, and finally chopped pecans. Press each layer down with back of spoon to gently compact it before adding the next layer. Top the jar with a lid and ring.
  4. To make the pancakes, dump Bisquick mixture and pecans into large bowl, reserving powdered sugar for topping.
  5. Add milk, egg, vanilla and butter, and stir until combined. Batter will be a little lumpy.
  6. Pour by 1/3 cupfuls onto greased hot skillet. Cook until edges are dry and bubbles appear on the surface, about 3 minutes. Turn, and cook on other side 2 minutes. Repeat with remaining batter.
  7. Serve pancakes with generous sprinkling of powdered sugar and, if desired, maple syrup.

Nutrition Facts

Calories416kcal
Protein5.32%
Fat55.54%
Carbs39.14%

Properties

Glycemic Index
65.02
Glycemic Load
10.42
Inflammation Score
-4
Nutrition Score
9.9860869581285%

Flavonoids

Cyanidin
2.66mg
Delphinidin
1.8mg
Catechin
1.79mg
Epigallocatechin
1.39mg
Epicatechin
0.2mg
Epigallocatechin 3-gallate
0.57mg

Nutrients percent of daily need

Calories:416.01kcal
20.8%
Fat:26.54g
40.83%
Saturated Fat:6.61g
41.29%
Carbohydrates:42.08g
14.03%
Net Carbohydrates:39.7g
14.44%
Sugar:38.69g
42.99%
Cholesterol:63.29mg
21.1%
Sodium:296.57mg
12.89%
Alcohol:0.69g
100%
Alcohol %:0.61%
100%
Protein:5.72g
11.43%
Manganese:1.13mg
56.27%
Calcium:218.29mg
21.83%
Phosphorus:197.57mg
19.76%
Copper:0.31mg
15.48%
Vitamin B1:0.2mg
13.5%
Vitamin B2:0.18mg
10.44%
Zinc:1.53mg
10.17%
Magnesium:39.51mg
9.88%
Fiber:2.38g
9.52%
Selenium:5.76µg
8.23%
Vitamin B12:0.44µg
7.32%
Vitamin A:347.01IU
6.94%
Vitamin B5:0.62mg
6.18%
Potassium:213.9mg
6.11%
Vitamin D:0.89µg
5.94%
Iron:1.06mg
5.9%
Vitamin B6:0.11mg
5.43%
Vitamin E:0.65mg
4.37%
Folate:10.82µg
2.71%
Vitamin B3:0.37mg
1.87%
Vitamin K:1.57µg
1.5%