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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.
To make these dairy free, use a non-dairy milk substitute when preparing the pancakes. Top them with real maple syrup and you’ll be in heaven!
Pancake Mix, Gluten Free
Ingredients to make 2 ½ lbs of mix
- 9 cups All- purpose gluten free flour mix
- 1 cup Sugar
- 3 Tbsp Baking powder
- 2 tsp Salt
Ingredients for 8 -10 Pancakes
- 1 cup Pancake mix
- 1 cup Dairy free milk
- 1 large Egg
- 2 Tbsp Extra Virgin Olive Oil, Canola or Vegetable oil
- 4 Tbsp PB Fit Optional, for extra protein
Pancake Mix Directions
- In a large bowl, add all ingredients and mix. Store in an air-tight container.
- Preheat a pan with EVOO over medium heat
- Add 1 Tbsp of pancake batter.
- Carefully flip the pancake when batter begins to bubble, about 3 minutes
- Allow to cook for 2-3 more minutes or until golden brown
- Serve immediately or freeze
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.
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