Pancakes and waffles are such a great breakfast, and if you are allergic to wheat, you may think both of these are off the menu, but read on! Here is a tried and true recipe for Gluten Free Pancake and Waffle mix. I make this in advance, using my Gluten Free Flour Mix. Even my children, who are not allergic to wheat, have told me that they cannot tell the difference between my mix and the one I used to buy in the store. The following recipe can be stored for months in an air-tight container, and I use it for not only waffles and pancakes, but also for other recipes where a biscuit mix is required.
Mix the following ingredients and store in an air-tight container:
Â· 4 Cups Gluten Free Flour Mix
Â· 1 Cup Buttermilk Powder
Â· 1/4 Cup Sugar
Â· 1 1/2 Tsp. Salt
Â· 4 Tsp. Baking Powder
Â· 2 Tsp. Baking Soda
Â· 4 Tsp Egg Replacer (optional, but I use it in my mix)
Now that you have the mix ready and stirred up, here is how to make Pancakes:
Â· 1 1/3 Cup of Pancake Mix (see above)
Â· 2 Tsp. oil (any vegetable oil is fine)
Â· 1 Cup water (added SLOWLY)
Start with the mix in the bowl, and add the oil. Stir in the water slowly, until the mix becomes the consistency of thick batter. If you add too much water, add a little more pancake mix. Cook pancakes as you normally would and enjoy!
If you are in the mood for Waffles, it takes a few extra minutes, and you need a waffle iron. Here is the procedure:
Â· 1 1/3 Cup Pancake Mix
Â· 1 TBS Sugar
Â· 3 TBS Shortening
Cut the shortening into the flour mix with a food processor or with a fork. Beat 1 egg and add to the mix. Add water SLOWLY until the batter is the right consistency, and make your waffles as you usually would on your waffle iron!
If you have any questions regarding this mix, feel free to ask in the comment section. I learned how to do this a while ago, but it does take a little practice to get the pancakes right every time. Enjoy!