Print This Post
In honor of Pancake Day, I thought I would share with you our favorite pancakes.
When we first started on a gluten-free diet, I tried several different recipes and mixes for pancakes. I finally decided that Pamela’s Pancake and Baking Mix works best for us. We make a large batch of these pancakes every week, with the intention of freezing the leftovers. I follow the directions on the package, but reduce the amount of water because we like the pancakes a little fluffier. Mix together 1 Cup Pamela’s Mix with 1 large egg (or equivalent egg replacer), 3/4 Cup water, and 1 TBSP oil. I usually get five pancakes out of one batch.
These are very moist pancakes and best eaten right away. After sitting too long, they tend to get a little soggy. But, it’s the moist texture that keeps us buying it. They are perfect for freezing and reheating: Just let them cool, then place them in an airtight container or zip-style plastic bag. I place wax paper between them, to keep from sticking together. When ready for eating, place individual frozen pancakes in the toaster. In just a couple minutes, they are perfect: a little crisp on the outside, and still moist in the middle. Once toasted, they don’t seem to get soggy.
Optional versions: Chocolate chip is our favorite. Pour about 1/3 Cup batter on the skillet and immediately drop mini-chocolate chips onto the pancake. Once the pancake edges have started cooking, give it a flip. We don’t usually add any syrup to these, they’re great as-is. As you might expect, these pancakes also taste great with added blueberries or sliced strawberries.
We use the same mix for waffles, too. We just add an extra egg to the recipe. And, just like the pancakes, they freeze and toast very well. Much better than the gluten-free frozen waffles you can buy at the store.
This pancake mix is made with almond meal, so you will see little brown flecks in the batter and the pancakes. Ingredients: Brown Rice Flour, White Rice Flour, Cultured Buttermilk, Natural Almond Meal, Tapioca Starch, Sweet Rice Flour, Potato Starch, Grainless & Aluminum-Free Baking Powder (Sodium Bicarbonate, Sodium Pyrophosphate, Potato Starch), Baking Soda, Sea Salt, Xanthan Gum. Allergen Information: Contains Tree Nuts and Milk. Produced on equipment that also makes products containg tree nuts, soy, eggs, and milk.
2 Comments
June 10th, 2009 at 4:27 am
[...] Pancakes and Waffles – Gluten-free, of course! I almost forgot to include these. If you’ve got these in your freezer, it’s as quick and easy as popping them into a toaster. Spread peanut butter and jelly on them, Nutella chocolate hazelnut spread, cream cheese and jelly or fresh fruit… you get the idea. If the pancakes are large enough, you could even roll them around a hot dog, or fold them over and use like a taco to fill with sandwich fixings. And, if you don’t have any pancakes or waffles in the freezer, it’s still faster to make them then bread. [...]
August 24th, 2009 at 2:26 am
[...] Waffles [...]