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
Ingredients
- 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
Instructions
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Using a fork, whisk together the dry ingredients; set aside.
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Preheat an electric skillet, griddle, or 12-inch skillet over medium heat or 325ºF, for light pancakes as shown, 300ºF.
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Whisk together the wet ingredients; stir into the dry ingredients until free of lumps.
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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.
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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.
Hi Carla! This was delish as one serving but we need a larger quantity. Do you have an increased recipe? We multiplied by 5 and it had a weird after taste, too much cream of tartar? Thanks!
Allison,
When you make a larger batch, it does not change the ratio of ingredients neither does it change the flavor. I can only assume either made an error in measuring something or did not mix it well.
Carla
Wow with a name like Liv you sound like a Karen. How rude to come and bitch about a free recipe. I enjoyed this dupe Carla, thank you for sharing!
Michelle,
I’m glad to hear that you enjoyed this recipe. It didn’t turn out bad for a first attempt. I keep meaning to get back to it because I have a ton of almond and coconut flour to use up. I plan on using 3 tablespoons of almond flour and 3 tablespoons arrowroot powder on my next attempt.
Carla
Terrible! I tripled the recipe and it made 5 pancakes. I’m not sure why you would put a recipe for only one serving. Very odd!!
Luv,
We only have two people in our household; sometimes just me, and when I’m creating a new recipe, I often test out a small batch. Meanwhile, this recipe makes four 1/4-cup batter pancakes. I don not suggest making them larger. With gluten-free recipes, smaller turns out lighter, fluffier, and full cooked inside without overcooking the outside.
In addition, these are healthier, lower carb pancakes. Check out over 30 gluten free pancake recipes: https://glutenfreerecipebox.com/category/recipes/breakfast-recipes/pancakes-recipes/. The gluten free banana pancakes are my favorite: https://glutenfreerecipebox.com/banana-pancakes/.
Carla
My girls LOVED them thank you!
Hi Carla!
We love this recipe so much! Is the oil only for the pan or do you add some of it to the batter?
Amy,
I’m so happy that you enjoyed this recipe. The 2 teaspoons of oil is for the batter. You need to use more for your skillet.
Carla
Thank you so much for this recipe! The simple mills are the only pancakes my son will eat! I’ve tried making my own pancake recipes and he won’t eat them. Can’t wait to try this!
I’ve been looking for a copycat recipe for a long time (have made some halfway decent ones myself) and I’m sad to say I really didn’t feel like these compared to simple mills. Sorry ?
Melody,
I’m sorry didn’t like this recipe. Did you use “superfine” blanched almond flour. That is a must.
Carla
Lovely, Thank you Carla! What else coud I use for?
Robins,
It’s a baking mix like bisquick. So, I would assume it’s use is waffles, biscuits, and coffee cake. See https://simplemills.com Recipes section.
Carla
So kind of you to address the egg free option. Thank you very much..
Patricia,
You are very welcome! It works very well, too!
Carla
Patricia,
in the future, see the Substitutes section under the Membera Only section of the menu (https://glutenfreerecipebox.com/gluten-free-substitutes/). There you will find a link to the egg substitutes page (https://glutenfreerecipebox.com/gluten-free-egg-substitute/). You have multiple choices, but none with the egg white quality of cannellini bean liquid.