When I was at my daughter’s house babysitting recently, she purchased some Simple Mills Gluten Free Pancake Mix. I thought I’d give it a try and was bowled over with how delicious they turned out. If you know me, I just had to create a recipe for everyone to make them at home to save money; and that I did! They turned out just as delicious, too! This mix may be used to meet other baking needs besides pancakes. Try using it in recipes calling for Bisquick. You can even use the listed substitute to make vegan gluten free pancakes.
Milk & Flavoring Choices
When I was at my daughter’s house, I used So Delicious Vanilla Almond Milk to make them, but you can use water, or other gluten free milk and add vanilla or even banana or almond extract if desired.
Egg-Free & Vegan Option
While the box instructions do not explain how to make this recipe egg-free, I do. See the substitution suggestions below:
2 tablespoons liquid from a can of cannellini beans + 1 tablespoon butter or dairy-free margarine = 1 egg.
Simple Mills Almond Flour Pancake & Baking Mix Copycat Recipe
- 1/4 cup almond flour Bob's Red Mill Superfine (24 g)
- 2 tablespoons arrowroot powder 11 g
- 1 tablespoon organic sugar (or coconut sugar for authentic copycat)
- 1/2 tablespoon coconut flour Anthony's Premium Organic
- 1/2 teaspoon cream of tartar
- 1/8 teaspoon baking soda
- 1 large egg
- 1 tablespoon milk of choice or water
- 2 teaspoons neutral-flavored oil
- 1/4 teaspoon pure vanilla extract if not using vanilla dairy-free milk
Using a fork, whisk together the dry ingredients; set aside.
Preheat an electric skillet, griddle, or 12-inch skillet over medium heat or 325ºF, for light pancakes as shown, 300ºF.
Whisk together the wet ingredients; stir into the dry ingredients until free of lumps.
Add oil to skillet and swirl around to coat. Pour 2 tablespoons pancake batter per pancake and fry for about 2-1/2 minutes or until the tops begin to bubble. Flip over and fry for an additional 1 minute or until that side is also golden brown.
Serve plain or topped with pure maple syrup or your favorite topping(s). Cover and refrigerate leftovers up to three days or freeze for longer storage.