Better than Bisquick! Ultra Low Sodium Multipurpose mix - ULS Multi Mix

Pancakes, Waffles, Cookies even donuts. It is full of healthy ingredients. I use this nearly every day and when traveling. Double, triple or quadruple the recipe and store it in a large container. 'How to use it' recipes also follow. Be sure to see my recipe on home made breakfast syrup further below. Super easy.

The Mix - "ULS Multi Mix"

1/2 cup Whole Rolled Oats

1 1/2 cups Whole Wheat Flour

3/4 T Featherweight Sodium Free Baking Powder

2 T Brown Sugar

2 T White Sugar

3 T Almond Flour

2 T Ground Flax Meal

1 t Cinnamon

Mix and Store.

For Pancakes - Makes about 6 pancakes using 1/4 cup scooper (11mg sodium per)

1 cup ULS Multi Mix

1 egg* (70 mg sodium)

2 T oil

3/4-1 cup water (less for thick batter, more for thin batter).

*substitute egg for 1 T ground flax combined with 3 T water, let sit 3 mins, then add to batter for a zero sodium pancake.

For High Calorie Pancakes - slightly more sodium because of heavy cream- 18mg per pancake using 1/4 cup scooper

1 cup ULS Multi Mix

1 egg* (70 mg sodium)

2 T oil

1/2 cup Heavy Cream (40mg sodium)

1 T Lemon Juice

1/4-1/2 cup water (less for thick batter, more for thin batter)

Waffle - makes 2-3 waffles depending on your iron.

2 Cups ULS Multi Mix

2 eggs* (70 mg sodium)

6 T oil

2 T Sugar

1 3/4 - 2 cups of water (less for thicker batter, more for thin)

Tip- for full iron coverage, after closing the iron, using hot pads press down on the iron for 1 minute or until you see the waffle at the edge of the iron. This will get you a bigger, lighter waffle.

Chocolate Chip Cookies - I'll bring a tub of ULS Multi Mix when I travel. You are covered for the spontaneous "lets make cookies!".

1 1/4 cup ULS Multi Mix (150g)

3/4 cup Brown Sugar / White Sugar combo (90g of each) (Combo?? here's why: this is a traveling recipe. So when i travel I carry with me about 3 cups of Brown Sugar/ White sugar in a single jar combined. Its good for making pancake syrup and these cookies.)

1 stick unsalted butter, softened

1 egg

1/2 tsp vanilla (traveling?... optional)

1/2 tsp cinnamon (traveling?...optional)

1/2-1 cup Chocolate chips - up to you

Combine as you normally would (butters, sugars, egg and vanilla first. Then add dry). Bake at 350 for 12-15 minutes

Easy Breakfast Syrup - My wife introduced me to this recipe. Super easy. Never buy syrup again.

1 cup water

1 cup white sugar

1 cup brown sugar

all goes into a pot. Bring to boil. Stir. done. Let cool slightly and serve or store in the fridge for months. When traveling, I carry a old peanut butter jar full of equal parts white sugar and brown sugar. In a pinch, I can scoop out 2 parts of the sugar combo, and 1 part water and microwave. Instant syrup.

Buttermilk Donuts - We don't do donuts often. Infant, very rarely. But occasionally we are invited to a birthday party or celebration serving donuts. This is what I go with. Measuring donuts is delicate so I'm including grams.

1 cup ULS Multi Mix

80g flour (2/3 cup)

3 g sugar

1 T butter or oil

3 T buttermilk (substitute 3T Heavy Cream and 1 tsp lemon Juice)

1 egg

Mix the dry ingredients together. Mix the wet in separate larger bowl. Slowly combine the dry into the wet. Using a spatula or your hands transfer the dough to a lightly floured surface. Using the palm of your hands, flatten the dough to a 1/2" thickness rectangle. At this point, heat enough oil to provide a 1" or more depth in your pan. Once the oil is heated (about 350F), cut out donuts of any size or shape. a 3" circle with a hole cut in the middle makes for a nice ring donut. I use the lid of a mason jar as my outer ring. Drop into the oil for a bout 2 minutes per side, til deep golden brown. Transfer to a paper towel on a plate. Google up a donut glaze and enjoy.