Gluten free

Gluten free pancake mix

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How to make your own gluten free pancake mix for light and fluffy gluten free pancakes. I’ve tested out quite a few gluten free pancake mixes. This homemade gluten free pancake mix is incredibly easy to make and (I think) tastes better than store bought mix.

A stack of light and fluffy gluten free pancakes.
Light and fluffy gluten free pancakes

I prefer gluten free pancakes in the mornings because they are easier to digest and don’t drain my energy. If you are embarking on a gluten free diet, you may really miss your pancakes. Don’t worry! You will love these easy to make gluten free pancakes. You can find all the ingredients for this gluten free pancake mix in your local grocery store or online. I’ll provide product recommendations (affiliate links) below.

How to make gluten free pancake mix

Not all gluten free flours are created equal. That’s why a blend of gluten free flours works best for a pancake mix. With this blend of flours, you’ll get light and airy pancakes. To make the mix, simply whisk all the dry ingredients in the recipe in a large mixing bowl. Whisk it well. Store the mix until you are ready to make the pancakes. Once you have the mix, making the gluten free pancakes is easy. They are prepared in the traditional way you are used to with one part mix, a large egg, vegetable oil, milk and a touch of vanilla (optional). No fuss gluten free pancakes just the way you like them.

Why make your own gluten free pancake mix?

The answer to this question is quite simple. Cost savings. Store bought gluten free pancake mixes are expensive. There is an initial investment in the gluten free flours necessary for this pancake mix. However, you will yield far more pancakes in the long run. And you may already have many of these gluten free flours around if you are diving into gluten free baking. There are many easy and delicious baked goods you can make with gluten free flours. Here are a few of my favorites:

Make up a batch of gluten free pancake mix and store it in an air tight container in the pantry. You can also use a simple gallon sized zip lock bag for storage.

You’ll love homemade gluten free pancakes

Product recommendations for gluten free pancake mix

This post contains affiliate links. See policy for details.

I hope you enjoy your gluten free pancakes! They are simply delicious!

Happy cooking,

Michelle

Gluten free pancake mix

Recipe by MichelleCourse: BreakfastCuisine: AmericanDifficulty: Easy
Servingsservings
Prep time

15

minutes
Cooking time

15

minutes
Calorieskcal

How to make your own gluten free pancake mix for light and fluffy gluten free pancakes.

Ingredients

  • Pancake mix
  • 1 cup brown rice flour

  • 1 cup white rice flour

  • 1 cup almond flour

  • 1/4 cup yellow cornmeal

  • 1/2 cup potato starch

  • 3/4 teaspoon xanthan gum

  • 1 heaping teaspoon salt

  • 1 tablespoon baking powder

  • 1/2 tablespoon baking soda

  • 1/4 cup granulated sugar

  • Wet ingredients to make a batch of pancakes
  • 1 large egg

  • 1 tablespoon vegetable oil

  • 1 to 1 1/4 cup milk

  • 1 teaspoon vanilla (optional)

Directions

  • Making the pancake mix
  • Whisk together all the dry ingredients above in a large mixing bowl. Store in an airtight container until you are ready to make pancakes. Then follow the remaining instructions.
  • How to make gluten free pancakes
  • Measure 1 cup of the pancake mix above into a large mixing bowl.
  • In a separate medium sized bowl, combine 1 large egg, 1 tablespoon vegetable oil, 1 to 1 1/4 cup milk, 1 teaspoon vanilla (optional). Add the wet ingredients to the dry mix. The batter should be fairly thick. Some lumps are okay. Allow the batter to sit for a few minutes.
  • Heat a large non-stick skillet or griddle over medium heat. Lightly oil the skillet with a small amount of vegetable oil or Pam baking spray. Spoon batter onto the skillet for each round pancake (about 1/4 cup per pancake).
  • Cook for approximately two minutes. The pancake should bubble slightly. Use a spatula to flip each pancake over. They should be golden brown. Continue cooking on the other side for another two minutes or so or until golden brown. Transfer to a platter.
  • Pancakes can be held warm in a 200 F oven. Serve with your favorite pancake toppings such as maple syrup or fruit.

Notes

  • Substitutions: Melted butter or melted coconut oil can be used in place of vegetable oil. Non-dairy unflavored milk or buttermilk can be used in place of regular milk.
 

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