Gluten-Free Pancake Mix
Gluten-Free Pancake Mix that is simple to make, a tried and true pancake recipe, and can be made right away, or stored for future use.
Gluten-Free Pancake Mix that is simple to make, a tried and true pancake recipe, and can be made right away, or stored for future use.
- 1/4 teaspoon salt
- 1 egg
- 1/2 teaspoon baking soda
- 1 tablespoon granulated sugar
- 1 teaspoon gluten-free baking powder
- 1 1/4 cups (185g) of my all purpose gluten-free flour blend
- 1/4 teaspoon cinnamon (you can leave this out if you want)
- 1 cup buttermilk (or 1 cup flaxmilk or dairy-free milk
- 1/4 cup oil of choice (i use avocado oil)
- Carbohydrate 1.51406833307085 g
- Cholesterol 249.631249995261 mg
- Fat 94.1875339565352 g
- Fiber 0.0137500001390775 g
- Protein 1.19441354147801 g
- Saturated Fat 59.5434417697846 g
- Serving Size 1 1 and 1/2 cups pancake mix (129g)
- Sodium 1030.73233332604 mg
- Sugar 1.50031833293177 g
- Trans Fat 6.69413927062236 g
- Calories 837 calories
Step-by-step
- Mix dry ingredients in a large mixing bowl then transfer to an airtight container if you are saving it for later. Don't forget to label your container with the date.
- When you are ready to make pancakes: Pre-heat a non-stick griddle, or pan. Pour the dry pancake mix into a large mixing bowl. If you doubled or tripled the dry ingredients before storing make sure add enough wet ingredients or measure out one batch worth of dry ingredients to mix with the wet ingredients above. One batch equals about 1 and 1/2 cups (200g) of dry pancake mix.
- Add the wet ingredients and stir just until combined.
- Ladle 1/4 cup of pancake batter onto your hot griddle, or pan.
- Cook for 2-3 minutes, or until bubbles form around the edges.
- Flip and continue to cook until cooked through.
- Serve hot.
- This recipe can be doubled, or tripled.
My Go-To Gluten-Free Pancake Recipe: A Busy Mom's Secret Weapon
Mornings in our house can be chaotic, to say the least. Between getting the kids ready for school, packing lunches, and trying to squeeze in a quick workout before work, the last thing I want to worry about is breakfast. That's why having a reliable, quick, and delicious pancake recipe in my arsenal is an absolute lifesaver. This gluten-free pancake mix is my secret weapon, a game-changer that allows me to whip up a healthy and satisfying breakfast in minutes, even on the busiest of days. It's so versatile; I can make it ahead of time and store it, ensuring a stress-free morning.
The best part? It's completely gluten-free! My youngest has a sensitivity to gluten, so finding recipes that are both delicious and safe for him is always a priority. This recipe not only caters to dietary restrictions but also tastes amazing. The pancakes are fluffy, light, and have just the right amount of sweetness. Honestly, even my husband, who's not gluten-free, loves them!
Why This Recipe Works: The magic of this recipe lies in its simplicity and versatility. You can prepare the dry ingredients in advance, storing them in an airtight container for up to a week. This pre-mixing step saves precious time on busy mornings. When you're ready for pancakes, simply add the wet ingredients, mix, and cook. It's as easy as it sounds!
Beyond the Basics: Making it Your Own The beauty of this recipe lies in its adaptability. Feeling creative? Add blueberries, chocolate chips, or even bananas to the batter for an extra flavour boost. A sprinkle of powdered sugar and a dollop of whipped cream on top never hurt anyone either. You can also experiment with different types of milk – almond milk, oat milk, or soy milk all work perfectly.
More Than Just Pancakes: A Weekday Staple This pancake mix isn't just for weekend brunches; it's become a weekday staple in our home. It's quick enough for a rushed morning yet impressive enough for a leisurely weekend breakfast. I've even used this mix to make gluten-free waffles. Just pour the batter into a waffle iron and cook until golden brown. The possibilities are endless!
Tips for Success: For the fluffiest pancakes, don't overmix the batter. Once the wet and dry ingredients are combined, stop mixing. Overmixing can lead to tough pancakes. Another important note is to ensure that your griddle or pan is properly heated before you begin cooking. This ensures that the pancakes cook evenly and don't stick.
This recipe truly is a game-changer. It allows me to start my day feeling prepared and empowered, knowing that I can provide a delicious, healthy, and stress-free breakfast for my family, even amid the chaos of a busy weekday morning. Try it; you won't regret it!
Ingredients I used: This recipe calls for basic ingredients that are easily accessible at most grocery stores. The use of gluten-free flour blend ensures that those with dietary restrictions can enjoy these pancakes as well. Adding a touch of cinnamon adds warmth and subtle spice to the overall flavor profile, but it's entirely optional. The use of buttermilk adds a lovely tanginess, but other dairy-free options work perfectly well. I personally prefer to use avocado oil for its healthy fats, but feel free to experiment with your favorite oil.
