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The right flour mix is the key to great gluten free pancakes. In my experience, some gluten-free flours can leave an aftertaste, one that kids will turn their collective noses up at. As a result, I started to experiment with making my own gluten free flour and from there, pancake mix.
Sure, you can use a pre-packaged mix or frozen, but honestly, it’s not that hard to make your own, and it can be more cost-effective. Furthermore, knowing there aren’t any additives in your mix will make this breakfast one you feel good about serving your family. As a result, this mix will become a morning go-to. Simply store it on your counter in an air-tight container.
Besides, what’s better than a perfect, fluffy pancake smothered in pure maple syrup? My kids love, love, love these pancakes! They love to choose their favorite mix-in like Enjoy Life GFDF mini chocolate chips, fresh (or frozen) blueberries, sliced strawberries or bananas.
The best part? These pancakes freeze incredibly well. Once they completely cool, I wrap two pancakes in plastic wrap, and place a bunch of them in a gallon sized zip-top freezer bag. We heat frozen pancakes for 1 minute in the microwave for a quick, hot breakfast on school days
Ingredients – Gluten Free Pancake Mix
Ingredients for 2 1/2 lbs.:
9 Cups all-purpose Gluten-Free flour
1 Cup sugar (we use organic)
3 TBSP baking powder
2 tsp salt
Mix ingredients together and store in an air-tight container
To make pancakes
In a large bowl mix
1 Cup pancake mix (above)
1 Cup dairy free milk (click here for a list of substitutes)
[Optional: 4 TBSP PB Fit for added protein - along with a 1/2 C water]
2 TBSP oil (EVOO*, Canola or vegetable oil)
*If using the Nemechek protocol, decrease the milk to 1/2 cup, and increase the EVOO to 1/2 cup.
If the batter is too thick, add milk one TBSP at a time until desired consistency.
Makes 8 – 10 pancakes