I usually do most of the cooking around here, but my husband likes to make breakfast on the weekends and special occasions! Even though he eats totally gluten-free with me at home, he isn’t as used to the actual process of gluten-free baking. He has looked up and made several breakfast recipes from my blog (like these waffles and these pancakes) and even though he is a great sport about it, I always feel bad coming into the kitchen to see he has spent 45 minutes tracking down and measuring all the different flours and starches in those recipes!
I wanted to have a pancake or waffle mix on hand that he could whip up easily, so I bought a mix from the store last week. Unfortunately when I got home I looked at the ingredient label more closely and realized the mix contained cultured buttermilk powder! You would think I’d never skip reading any label at this point. I have a dairy-intolerance and can only eat a little dairy occasionally. I like saving my dairy indulgences for things like cheese and pizza, because gluten-free pancakes definitely don’t need dairy to be delicious.
I decided to try making a gluten-free pancake mix of my own with my favorite flours. I’m so glad I did because not only are these pancakes full of wholesome ingredients, they are some of the best gluten-free pancakes I’ve ever had! The have a delicious hearty flavor, aren’t overly sweet, and griddle up nice and fluffy.
With the new baby arriving soon, I’m sure I’ll be glad to have easy things like this pancake mix on hand. I just mixed it all together and wrote the instructions of how much milk, egg, butter to mix per cup of dry mix on an index card and taped it to the top of the container. Easy peasy!
I made this pancake mix on Saturday and we’ve already eaten pancakes twice because they are so delicious. They are great with chocolate chips, bananas, or blueberries added. With wholesome ingredients like buckwheat and oat flour, these pancakes will leave you feeling more full and satisfied than your typical white flour pancakes. Buckwheat flour (not actually wheat) actually acts to slow the absorption of carbohydrates into the blood stream, so you won’t get a sugar crash a few hours later!
I like to grind my own buckwheat and oat flours from buckwheat groats and gluten-free rolled oats in my high-speed blender. Oat flour and buckwheat flour you buy prepacked can be rancid or have an off-putting flavor. I like adding gluten-free cornmeal to these pancakes for a great texture and flavor. You can substitute almond meal or an additional 1/4 cup oat/buckwheat/brown rice flour if you like.
- 1 cup brown rice flour
- 1 cup gluten-free oat flour (ground from gluten-free rolled oats)
- 1 cup gluten-free buckwheat flour (ground from raw buckwheat groats)
- 3/4 cup potato starch
- 1/4 cup cornmeal or almond meal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup dry mix
- 3/4 cup almond milk, lukewarm
- 1 egg
- 1 tablespoon butter or coconut oil
- 1 teaspoon vanilla (optional)
- Combine all the ingredients for the pancake mix in a storage container. Shake or mix to evenly combine.
- For the pancakes, combine the almond milk, egg, butter, and vanilla and whisk to evenly combine. Place the dry mix in a bowl and add the wet ingredients. Stir until just combined. Cook in butter or coconut oil in a nonstick skillet or griddle over medium-high heat as you would any pancake. Enjoy!