I am a huge fan of having foods on hand whether we have an allergy eater or not. With having an allergy eater in our family, it is so nice to have mixes prepared ahead so I’m not scrambling at the last minute. This recipe is a time saver and brain space saver. One year, I sat down, took my favorite pancake recipe and figured out how to make it gluten free, dairy free and egg free. Then, I made it into a larger batch – figuring it would be eaten at some point. 🙂
9 c. Gluten Free Baking Mix (+ 7 ½ tsp. xanthan gum if xanthan gum is not included in GF flour)
4 ½ tsp. salt
6 Tbsp. baking powder
3/4 c. sugar
3 Tbsp. egg replacer
Whisk dry ingredients together until well incorporated. Place dry pancake mix in a gallon plastic bag.
Write on gallon plastic bag for a 1 person/3 pancake recipe the following instructions:
1/2 c. pancake mix
3/4-1 c. milk of choice
2 Tbsp. oil
Start warming greased pan on medium heat on stove. Add milk and oil to dry ingredients. Once warm, pour pancake batter into pan in 3” – 5” circles (they rarely come out round). Let batter sit in pan until top of pancake bubbles and pancake dries slightly on the edges, flip pancake over and continue to cook until a light brown. Serve warm with syrup. Serves 1 person.
In instructions where it says "3/4-1 c. milk of choice", the thicker the pancake, use 3/4 c. liquid. For a thinner pancake, add 1 c. milk of choice.
This recipe will store for several months closed in a dark cabinet, refrigerator or freezer.