What’s better that a perfect, fluffy pancake smothered in pure maple syrup? Store this pancake mix in an airtight container.
Use this gluten-free pancake mix to batch-cook pancakes – they freeze well.
We heat frozen pancakes for 1 minute in the microwave for a quick, hot breakfast on school days.
Ingredients – Gluten Free Pancake Mix
Makes 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 (we like vanilla almond milk)
[Optional: 4 TBSP PB Fit for added protein – along with a 1/2 C water]
2 TBSP oil (EVOO, Canola or vegetable oil)
Makes 8 – 10 pancakes