Well, love is a bit strong. But I really, really like them. More like high-school-crush love, instead of give-my-life-for love. But, when done right, they are pretty tasty little buggers.
A while ago, I had someone ask me if I had a recipe for homemade pancake mix. This was back when Bisquick came out with a gluten-free version. I complained about the price. While I know gf flours cost more, it was $6.50 for a tiny box.
Anyway, that started my quest. Yes, it has been a slow quest, but a quest nonetheless. I am happy to say, I have my first success in my quest.
Now, this is just round one. I plan on making many more versions since I have a bunch of different gf flours in my cupboard. I want to use them up before they go bad, and I figured pancake experiments were a great way to do that. Anyway think differently? I thought not.
My ultimate goal is to make as healthy of a pancake as possible while still having it taste like a pancake. This version I am giving you today is not that pancake. It’s not bad. It’s just very starchy. Lots of rice flours. But, I did use coconut sugar to sweeten it. You can sub in regular sugar, if you like. That will bring the price down a bit more.
Speaking of price… I have not figured out the price for these pancakes compared to bisquick or Pamela’s. (Sadly, I really liked Pamela’s, but we had to cut out the dairy, and buttermilk is one of the ingredients.) The price on these would depend on how good of a deal you can get on bulk flours.
I had a bit of help in making these pancakes. First, I used a general gluten-free flour mix as my base. But, I made this mix from scratch, not purchase. (OK. Not THAT scratch. I didn’t grind the flour myself or grow the rice or anything, but you know what I mean.) Since I didn’t have a particular recipe, I used my friend Carol’s (of Simply… Gluten-Free). I am going to be reviewing her cookbook soon. (Stay tuned for that one. Another giveaway that you don’t want to miss.) And she had a recipe for gluten-free flour mix. (You can also purchase her gluten-free flour mix online if you don’t want to make this one.)
Now, I don’t copy my friend’s recipes (or my enemy’s), and I got this one from her book. But, I did find a place where she has it online. Go to her recipe for Gluten-Free Cherry Cake, and you can find it there. (Just to let you know, I made a very large batch of this to have around. And, when I say large, I mean it took up more than a gallon glass jar. LARGE!)
So, that was step one.
Step two; I made a Gluten-Free Pancake Mix based on Alton Brown’s “Instant Pancake” Recipe. But, mine is just the mix. I changed a few things, and the rest is different. I made a bunch of mix, placed it in another gallon glass jar (I love these things), and measure out from there on Pancake Day. (Whoo-hoo!)
Step three is the actual pancakes on Pancake Day. (Whoo-hoo!)
So, on we go! Gluten-Free Pancake Day! (Whoo-hoo!)
Gluten-Free Pancake Recipe #1
Gluten-Free Pancake Mix –
- 6 cups – Gluten-Free Flour Mix (I used Carol’s.)
- 1 ½ tsp – Baking Soda
- 3 tsp – Baking Powder
- 2 tbsp – Coconut Sugar
- Put all ingredients into a large jar.
- Shake to mix.
- Save until you want pancakes, which will be in about 5 minutes.
Gluten-Free Pancake Day! (Whoo-hoo!) -
- 2 cups – Gluten-Free Pancake Mix
- 2 – Eggs
- 1 tbsp – Oil (I use grapeseed. It has no taste.)
- 2 cups – Almond Milk (I used Pacific Natural Foods low-fat almond milk. You could probably substitute another dairy-free milk. Just make sure to gauge how much you need by adding it slowly.)
- Heat up your griddle. (We use a non-stick one from The Big Man’s Grandmother. Looks bad but works great.)
- Measure pancake mix into a large bowl.
- Add eggs and oil.
- Mix as you add the almond milk. Keep an eye on it because the milk you use might make you mix thinner or thicker. You want it thick enough to spread on its own on your griddle. But not too thin so it looks like water.
- Spray your griddle with cooking spray, unless you have a non-stick.
- Spoon mix onto the griddle to get your desired size of pancake. When bubbles start to form, gently flip pancake over and cook on the other side until golden.
- Remove from the griddle and make more. Many, many more.
- Stack about twenty 3 – 4 on a plate.
- Add syrup, fruit, whatever your favorite topping.
- Eat! Eat! Eat!
This recipe made 20 – 3 inch pancakes for us.
Until later, here’s to…Living better, easily!™
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PPS – Big congrats to Hedy, the winner of Elana’s Pantry Gluten-Free Cupcake Cookbook! You will love it!