Fluffy Gluten-Free Pancakes and Diy Mix

By Jennifer

4 Person

30 Minutes

0 Calories

A simple homemade gluten-free pancakes mix that makes whipping up a batch of fluffy pancakes so easy! Free of gluten, dairy, and refined sugar! These are the mornings I cherish, family time and a big stack of fluffy pancakes. Enjoy!

Ingredients

Chocolate Chip Pancakes—Fold in ⅓ cup chocolate chips (I like semi-sweet or dark chocolate chips)
Blueberry Pancakes—Fold in ½ cup fresh blueberries
Banana Pancakes—Add 1 large or 2 small mashed bananas. A little extra milk may be needed.
1 egg
2 tbsp. melted Coconut Oil or butter + extra for greasing the pan (olive oil can also be used)
3/4 cup milk, a little more may be needed it you want them thinner
1 cup pancake mix
1 1/2 tsp. salt
2 1/2 tbsp. Baking Powder
1/4 cup Coconut Sugar, Maple Sugar (granulated, not syrup) or organic cane sugar
4 cups gluten-free multi-purpose flour
pure maple syrup to drizzle on top
fresh fruit for serving
1 cup milk of choice (I use almond milk)
1 large egg
1 tbsp. Maple Syrup or Coconut Sugar
2 tbsp. melted butter or Coconut Oil
1/4 tsp. salt
2 tsp. Baking Powder (make sure it's gluten-free if needed)
1 cup gluten-free multipurpose flour

Method

01

Combine 1 cup flour, baking powder, and salt into a large bowl. Mix together with a whisk and then add melted butter, sweetener of choice, and 1 egg. Begin whisking in milk as you stir the mixture together.
02

Depending on the type of flour you use, more or less milk may be needed to stir it in slowly and stop when the consistency is right—slightly thick, but pourable. If the mixture is too thick for your liking, feel free to add a splash more milk.
03

Pour batter onto a hot and greased griddle by the ¼ cupfuls. Flip when pancakes have fluffed and bubbles appear on the surface. Makes 5-6 pancakes.
04

Combine flour, sugar, baking powder, and salt in a large airtight container or jar. Stir mixture really well with a whisk so that everything is evenly incorporated. Cover and store for up to 6 weeks.
05

Place 1 cup of pancake mix, ¾ cup milk, melted butter/oil, and an egg into a large bowl. Mix batter with a whisk until smooth.
06

Pour batter onto a hot and greased griddle by the ¼ cupfuls. Flip when pancakes have fluffed and bubbles appear on the surface. Makes 5-6 pancakes.

Related Tags

Fluffy Gluten-Free Pancakes and Diy Mix

4.0

( By Jennifer )

01 Information

Grade easy
Serving 4 servings
Prep Time 15 Mins
Cook Time 15 Mins
Total Time 30 Mins

02 Ingredients

Chocolate Chip Pancakes—Fold in ⅓ cup chocolate chips (I like semi-sweet or dark chocolate chips)

Blueberry Pancakes—Fold in ½ cup fresh blueberries

Banana Pancakes—Add 1 large or 2 small mashed bananas. A little extra milk may be needed.

1 egg

2 tbsp. melted Coconut Oil or butter + extra for greasing the pan (olive oil can also be used)

3/4 cup milk, a little more may be needed it you want them thinner

1 cup pancake mix

1 1/2 tsp. salt

2 1/2 tbsp. Baking Powder

1/4 cup Coconut Sugar, Maple Sugar (granulated, not syrup) or organic cane sugar

4 cups gluten-free multi-purpose flour

pure maple syrup to drizzle on top

fresh fruit for serving

1 cup milk of choice (I use almond milk)

1 large egg

1 tbsp. Maple Syrup or Coconut Sugar

2 tbsp. melted butter or Coconut Oil

1/4 tsp. salt

2 tsp. Baking Powder (make sure it's gluten-free if needed)

1 cup gluten-free multipurpose flour

03 Method

Step 1

Combine 1 cup flour, baking powder, and salt into a large bowl. Mix together with a whisk and then add melted butter, sweetener of choice, and 1 egg. Begin whisking in milk as you stir the mixture together.

Step 2

Depending on the type of flour you use, more or less milk may be needed to stir it in slowly and stop when the consistency is right—slightly thick, but pourable. If the mixture is too thick for your liking, feel free to add a splash more milk.

Step 3

Pour batter onto a hot and greased griddle by the ¼ cupfuls. Flip when pancakes have fluffed and bubbles appear on the surface. Makes 5-6 pancakes.

Step 4

Combine flour, sugar, baking powder, and salt in a large airtight container or jar. Stir mixture really well with a whisk so that everything is evenly incorporated. Cover and store for up to 6 weeks.

Step 5

Place 1 cup of pancake mix, ¾ cup milk, melted butter/oil, and an egg into a large bowl. Mix batter with a whisk until smooth.

Step 6

Pour batter onto a hot and greased griddle by the ¼ cupfuls. Flip when pancakes have fluffed and bubbles appear on the surface. Makes 5-6 pancakes.

04 Author