Last Updated on
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 usually calling for Bisquick.
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.
This recipe is available to everyone.
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
- 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
-
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.
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.