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Have you ever tried 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.
Banana Hazelnut Muffins
Dry Ingredients:
1/3 C EACH – millet, quinoa, spelt & whole wheat pastry flours
1/2 C ground oats
1/4 C ground flax 
1/2 C ground roasted hazelnuts (filberts) OR hazelnut butter
1 t baking soda
1 t baking powder
1/2 t salt
“Wet” Ingredients:
2 large bananas, mashed
*1/4 C evaporated cane juice (granulated vegan sugar)
**1/3 C unsweetened applesauce (3 cubes – see note)
1/3 C non-dairy milk
1 T organic canola oil 
2 t hazelnut extract
Coarse chopped hazelnuts
Raw vegan sugar
Combine the dry and wet ingredients. Spoon into 12 muffin liners. Sprinkle 1/8 t each, coarse chopped hazelnuts and raw sugar on top. Bake at 350 degrees for about 22 minutes.
* These are not too sweet. Increase sugar to 1/3 cup if you desire more sweetness.
** This equates to 3 frozen ice cubes of applesauce. I freeze applesauce in ice cube trays so that I always have small amounts of applesauce on hand. Thaw.
Freeheel Vegan 