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Gluten-free pancake mix

Course Breakfast
Cuisine American
Keyword buttermilk powder pancakes, freezer pancakes, gluten-free pancakes, pantry mix
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
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)

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.