Makes 6 shortcakes

Ingredients:

2 1/3 cups Judee’s Gluten Free Protein Vanilla Pancake Mix

¼ cup granulated sugar

1/3 cup cold butter, cut in 4-6 pieces

¾ cup whole milk

3 eggs, beaten

½ teaspoon vanilla bean paste, or real vanilla extract

Whipped cream, homemade or canned

Banana, pineapple, mango, papaya, or your favorite tropical fruits

Judee’s Organic Toasted Coconut Chips, for topping

Macadamia nuts, for topping

Directions:

1. Heat oven to 425 degrees.
2. Line a cookie sheet with parchment paper (a Judee’s Silicone Baking Mat is great for this!)
3. Measure out the pancake mix and granulated sugar. Add to the bowl of a food processor (Judee’s Digital Measuring Cup and Scale will be handy for this step!) 
4. Add the butter and process until butter is evenly combined 
5. Stir in milk, eggs, and vanilla bean paste
6. Drop by large spoonfuls onto cookie sheet (a size 12 scoop works perfectly here!)
7. Bake for 16-18 minutes until lightly golden brown; you may need to tent with foil if they are browning too quickly.
8. Cool 5-10 minutes.
9. Split shortcakes using a serrated knife.
10. Fill and top with fruit and whipped cream
11. Garnish with coconut chips and chopped macadamia nuts.