I was craving pancakes and for good reason – the sugar bush was promoting the springtime flow of sweet Canadian maple syrup and I drove by the stupid sign almost every day. Maple baked beans, maple cured bacon and those darn fluffy pancakes with fresh maple syrup around the wood burning fires in the melting snow – really, I’m human and I equate food with happiness so what do you expect? I did what any home schooling mother would do and declared a spontaneous field trip. Jasmine thought it was great fun and I thought it would be okay to let her have one pancake, but sure enough that afternoon and the next day she had stomach pain.
We had tried the Ancient Grains, True Roots Pancake Mix and it was amazing. The pancakes were light and fluffy, even if you sub the egg and oil for apple sauce and we were buying it regularly at Costco until one day we were told that they no longer stocked that item. We also couldn’t find it anywhere else and I was reluctant to try (and love) another if there was a chance that one would be discontinued as well.
A few weeks after the sugar bush fiasco, I decided to try making my own GF pancakes using a recipe I found online. I liked the recipe but it still seemed to lack something for me, so the next day I got out my favourite pancake recipe, my Gluten Free conversion notes and experimented until I had (in my opinion) a decent pancake. Lucky for me that coincided with lunch as well ;). A few changes and some calculations and I had my ratios figured out. My system isn’t fancy by any means but it gets the job done around here :D. A good old ziplock baggy, some sharpie written instructions and there you have it – GF/DF Pancake mix for the quickie pancake fix.
DIY (GF/DF) Pancake Mix
2 cups Brown Rice Flour
2/3 cup Potato Starch
1/3 cup Tapioca Starch
1/2 cup White Sugar
1.5 tsp. Xanthan Gum
2 tsp. ground cinnamon
3 tsp. Baking Powder
1.5 tsp. Baking Soda
1.5 tsp. Salt
Sift these ingredients together 5 times, from one large bowl into another. Make sure you sift at least 5 times, you want to make sure that every grain is evenly distributed, then put the mixture into a ziploc bag (or air tight container). Make sure you write down how to prepare the mix! You wouldn’t want to go to all this trouble and then not know what to do after ;).
To Prepare: (eggless and oil free)
1 serving = 3 pancakes
1 heaping half cup of mix
1/2 cup vanilla flavored Almond milk
1 tablespoon unsweetened apple sauce
Stir together until just blended, and cook like any other pancake. Approx. medium heat, sprayed pan, 3 minutes per side or until fluffy and golden brown. I had mine with some blueberries I canned last fall, and they were delicious.