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.

The recipe on the label calls for: 

  • 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.