Gluten Free Recipes

Simple Mills Pancake Mix Copycat Recipe

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

Tender and fluffy gluten free pancakes made with a homemade copycat recipe of Simple Mills Pancake Mix with Almond Flour.
Course Breakfast
Cuisine American
Ingredient Keyword almond flour, coconut flour, eggs
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 1 (four) 4-inch pancakes

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

  1. Using a fork, whisk together the dry ingredients; set aside.
  2. Preheat an electric skillet, griddle, or 12-inch skillet over medium heat or 325ºF, for light pancakes as shown, 300ºF.
  3. Whisk together the wet ingredients; stir into the dry ingredients until free of lumps.
  4. 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.
  5. 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.
Carla

View Comments

  • I added one cup of Good Culture cottage cheese, a little more water and cinnamon and nutmeg to taste for a delicious protein pancake. Cooked them on the griddle in grass fed butter.

  • We also love these pancakes but prefer the protein version of them. The Simple Mills brand uses chickpea protein…any idea how much you would alter/add to your copycat recipe? Would appreciate it so much, thanks!

    • Katie,

      I made this back when these were the only ingredients. They've changed their recipe since then. Chickpea protein will make it a little chewier. Therefore, it would take further experimenting. If you give it a try, let us know how it turns out.

      Carla

  • On the back of the Simple Mills box is a way to turn it into waffles. Do you have a way to make them into waffles? Thank you!

    • Hope,

      I haven’t tried waffles with this recipe. However, you should be able to do something similar to the back of the Simple Mills box.

      Carla.

    • Hope,

      Erythritol will change the texture slightly because it liquefies more. The pancakes will not be as light either because there are no crystals to melt after the fact.

      Carla

  • Thank you for sharing this recipe. Our family loves the “Simple Mills” Banana Muffins & Pumpkin muffins as well. Any chance you could please post the “copy cat” recipe for these? We would be grateful ❤️

  • Thanks Carla! The simple mills recipes don’t sell to contain oil or vanilla. Do you think it can turn out well without that? I’d rather not add oil to mine as I’m sensitive to oils. Thanks so much !!

    • Natalia,

      You can substitute the vanilla with pure maple syrup and the oil with melted an cooled unsalted butter.

      Carla

  • Good Morning Carla,
    I like the Simple Mills pancakes although I add a little more milk because they're just to thick..... Saying that, I'm going to try your recipe this morning and, I'm really looking forward to it but, I have a question. The only item I see missing from the original Simple Mills ingredients is salt. Is there a reason you left it out? And, do you have any idea how much you think I should add if I wish to add it?

  • Hello!
    These are SO good!! We love Simple Mills pancake mix, but they are so pricey for a family of 5. Really happy I found your recipe! They hit the spot. I sometimes add 1 tsp of cocoa powder since I love their chocolate ones too. So yummy.
    Thank you!

  • I just discovered the Simple Mills GF pancake mix in a box and was hoping to find a copy cat recipe, as a small box is about $8.00. I bought all the ingredients and can’t wait to mix them up. Thank you for this! 😁

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