Ingredients for Pancake Mix Gluten Dairy Free
- Gluten Free Flour
- 2/3 cup granulated sugar (or equivalent stevia to taste)
- 1 teaspoon baking powder
- Baking Soda
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How to Make Pancake Mix Gluten Dairy Free
- **Prepare the Gluten-Free Flour Blend:** In a large bowl, whisk together 2 cups white rice flour, 2 cups sweet white rice flour, 1 1/3 cups potato starch flour, 2/3 cup tapioca flour, and 2 teaspoons xanthan gum. (Optionally, substitute 1/2 cup of the potato starch flour with buckwheat flour for added nutty flavor).
- **Make the Pancake Mix:** Add your sweetener of choice (2/3 cup granulated sugar or equivalent stevia to taste) and 1 teaspoon baking powder to the gluten-free flour blend. Mix thoroughly.
- **Store:** Transfer the pancake mix to an airtight container. Store in a cool, dry pantry for up to 3 months.
- **Pancake Time!:** In a separate bowl, whisk together 2 large eggs, 1 cup dairy-free milk (almond, soy, or oat milk work well), and 2 tablespoons of oil (vegetable or coconut).
- **Combine Wet & Dry:** Add 1 1/3 cups of the pancake mix to the wet ingredients. Whisk until just combined; don't overmix.
- **Cook:** Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot surface for each pancake.
- **Flip:** Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface.
- **Serve:** Stack your fluffy pancakes high and top with your favorite toppings! This recipe makes approximately 10 four-inch pancakes per batch (enough for 4 batches in total).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
19g
Fat
0g
Carbs
1g
