Gluten-free pancake mix
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Gluten-free flour, buttermilk powder and leaveners whisked with egg, water and oil for pancakes that also freeze well.
Ingredients
- 1 c. Gluten Free All Purpose Flour
- ¼ c. buttermilk powder
- 1 T. sugar
- 1 t. baking powder
- ½ t. baking soda
- ½ t. salt
- 1 egg
- 1 c. water
- 3 T. oil (mild olive oil works)
Equipment
- mixing bowl
- whisk
- skillet
Directions
- Stir the flour and buttermilk powder together.
- Mix in the sugar, baking powder, baking soda and salt.
- In another bowl, stir together the water, egg and oil.
- Pour the wet mixture into the dry and whisk only until blended.
- Use a measuring cup to ladle the batter onto a hot griddle. Flip when the pancakes begin to bubble.
- Serve.
Notes
To freeze: cool the pancakes, freeze them in a single layer (or between sheets of parchment), then bag them. A double batch is handy for the freezer. Store any premixed dry blend airtight and cool; it contains buttermilk powder.
