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Gluten-Free Pancakes

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“After becoming gluten sensitive, I suddenly began craving all the foods that I couldn't have. I discovered NOW gluten-free baking mix and have gradually been adapting my favorite classics to a gluten-free version. I came up with this recipe which tastes just like regular whole-wheat pancakes. Bake them plain OR with one of the variations.”
READY IN:
15mins
YIELD:
18 pancakes
UNITS:
US

Ingredients Nutrition

  • 2 cups now gluten-free baking mix
  • 1 egg
  • 1 12 cups milk

Directions

  1. Beat all ingredients until smooth.
  2. Pour batter from 1/4-cup onto heated greased griddle.
  3. Bake until bubbles appear. Turn and bake other side until golden brown.
  4. Variations:
  5. Apple Spice Pancakes- Fold in 2 cups of finely chopped apples, 2 tablespoons sugar, 1 tablespoon lemon juice, 1 tsp cinnamon, 1/2 tsp allspice, 1/2 tsp cloves, and 1/2 tsp nutmeg into batter.
  6. Banana Nut Pancakes - Fold in 1 cup mashed ripe bananas, 2 tablespoons sugar, and 1/3 cup finely chopped pecans into batter.
  7. Blueberry - Fold in 1 cup fresh (or well-drained canned) blueberries into batter.

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