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Have you ever tried Bob’s Red Mill Gluten Free Pancake Mix? If you haven’t, you should! If you don’t have Celiac Disease (Sprue), gluten intolerance or a wheat allergy, don’t let that stop you. Personally, I like to “diversify” my grain consumption. This mix uses potato starch, sorghum flour, tapioca flour, and corn flour.
I actually discovered this product when looking for a vegan pancake mix while vacationing in Kauai. It impressed me so much that I still buy it, even at home.
- 1 1/2 C pancake mix
1 egg(*Use a mashed banana instead)
- 3/4 C milk
- 1 T oil
I use 1/2 cup non-dairy milk and 1/4 cup juice instead of all milk. Organic apple juice is good. I also add 1 teaspoon cinnamon and 1 tablespoon chopped walnuts or hazelnuts. Add a little extra water to thin the batter…about 1/3 cup.
For Hawaii-style pancakes, use pineapple juice, macadamia nuts, and add a tablespoon of shredded coconut..Mmm!
At home, I like to put maple syrup and jam on my cakes.