Gluten Free Pancake Mix
A wholesome gluten-free pancake mix for everyday use. Customizable, simple, and so delicious you'd never guess they're gluten-free.
Foto: Minimalist Baker — Minimalist BakerIngredients
- 1 cup brown rice flour
- 3/4 cup white rice flour
- 1 cup GF oat flour
- 1 cup raw (LIGHT) buckwheat flour
- 1/4 cup yellow cornmeal
- 3/4 tsp xanthan gum
- 1 tsp salt
- 1 Tbsp baking powder
- 1/2 Tbsp baking soda
- 1/4 cup granulated sugar*
- 1 cup Gluten-Free Pancake Mix
- 1 large egg
- 1 Tbsp butter, melted
- 1 - 1 1/2 cups low-fat buttermilk* ((or non-dairy milk))
Steps
Add all dry ingredients to a bowl and whisk until well combined. You could also sift the mixture if you have one on hand, but do so several times to ensure it's thoroughly mixed.
To make pancakes (according to the amounts as original recipe is written // adjust if altering batch size), whisk 1 large egg, 1 cup of buttermilk or milk, and 1 Tbsp melted butter or coconut oil. Then add in 1 cup of mix. If your batter appears too thick (it should stream out of a measuring cup, not glop), add more buttermilk.
Let batter rest for 5-10 minutes and preheat griddle to medium heat. Lightly grease surface and add 1/4 cup measurements of the batter. Cook for 3-4 minutes or until bubbles form on top and the edges appear dry, checking around the 2 minute mark to ensure they aren't too brown. Adjust heat as needed.
Cook for 1-3 minutes more or until the other side is brown and the pancake feels firm when lightly pressed with a spatula. One batch should yield about 10 pancakes.
Serve with butter and honey or syrup. Store leftovers in the freezer. To reheat, simply thaw for 30 seconds in the microwave and then toast in a toaster until warmed through.
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