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Gluten-Free Pancake Mix
This gluten-free pancake mix recipe comes together in minutes but lasts for months! Have a simple, healthy, and wholesome pancake mix at the ready whenever the craving for light and fluffy gluten-free pancakes hits!
5
from
2
rating
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Servings:
16
pancakes
Prep Time:
5
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
15
minutes
minutes
Course:
Breakfast
Cuisine:
American
Calories:
104
kcal
Author:
Rachel Gurk
Ingredients
▢
1
cup
quinoa flour
▢
1
cup
certified gluten-free oat flour
▢
1
cup
tapioca flour
(also known as tapioca starch)
▢
¼
cup
sugar
▢
¼
cup
baking powder
▢
¼
cup
buttermilk powder
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Instructions
FOR THE MIX:
Stir together all the ingredients and store in a sealed container in the refrigerator for up to three months.
FOR THE PANCAKES:
Preheat a griddle or frying pan over medium low heat (375ºF if you have a temperature gauge on an electric griddle).
Add 1 egg and ¾ cup milk to 1 cup of the dry mix. Whisk until smooth.
Wait 5 minutes for batter to thicken.
Lightly oil the griddle or frying pan.
Pour a 4 inch diameter circle of batter. Cook for 2 minutes on the first side, then flip and cook 1 minute on the second side.
Notes
Nutrition information is for mix used for one pancake (1/4 cup) and does not include milk or egg.
Pancake mix will keep for up to 3 months when stored in a sealed jar. To further extend life of mix, we suggest storing in the refrigerator.
Once pancakes are made, store them in an airtight container for up to 3 days or freeze for up to 2 months.
Calories:
104
kcal
,
Carbohydrates:
21
g
,
Protein:
3
g
,
Fat:
1
g
,
Saturated Fat:
1
g
,
Polyunsaturated Fat:
1
g
,
Monounsaturated Fat:
1
g
,
Cholesterol:
1
mg
,
Sodium:
405
mg
,
Potassium:
60
mg
,
Fiber:
1
g
,
Sugar:
4
g
,
Vitamin A:
3
IU
,
Vitamin C:
1
mg
,
Calcium:
246
mg
,
Iron:
1
mg