Start your morning with these delicious and fluffy Gluten-Free Pancakes made with Bob’s Red Mill Gluten-Free Pancake Mix. They’re quick to prepare, perfectly light, and customizable with your favorite toppings. This simple recipe provides a great gluten-free option without sacrificing flavor or texture. With dairy-free substitutions, everyone can enjoy this breakfast favorite.
Ingredients:
- 1 cup Bob’s Red Mill Gluten-Free Pancake Mix
- 1 large egg
- 1 tbsp oil (vegetable or coconut oil for a slight tropical flavor)
- 1 cup milk (use almond milk, oat milk, or other dairy-free alternatives if preferred)
Instructions:
- Prepare the Batter:
Whisk together the gluten-free pancake mix, egg, oil, and milk in a medium-sized mixing bowl until you have a smooth, lump-free batter. Let the batter rest for a couple of minutes to ensure the mix fully hydrates. - Preheat the Pan:
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a little oil or non-stick cooking spray to prevent the pancakes from sticking. - Cook the Pancakes:
Pour about ¼ cup of the batter onto the preheated skillet for each pancake. Cook for 2-3 minutes on the first side, or until bubbles form on the surface and the edges begin to set. Flip the pancakes carefully and cook for another 2 minutes, or until both sides are golden brown and cooked through. - Serve:
Transfer the cooked pancakes to a plate and serve immediately with your choice of toppings, such as maple syrup, fresh berries, whipped cream, or sliced bananas.
Topping Ideas:
- Maple syrup and butter (or dairy-free butter for a lactose-free option)
- Fresh fruit: strawberries, blueberries, or bananas
- Nuts: chopped walnuts or pecans for added crunch
- Nut butter: almond butter or peanut butter
- Chocolate chips (use dairy-free if needed)
Recipe Tips for Best Results:
- Rest the batter: Allowing the batter to rest for a few minutes before cooking helps the ingredients fully combine and creates fluffier pancakes.
- Low and slow: Cook pancakes over medium heat to avoid burning the outside while leaving the center undercooked.
- Add-ins: For extra flavor, fold blueberries, chocolate chips, or chopped nuts into the batter before cooking.
Nutrition (per pancake, serves 4):
- Calories: 150 kcal
- Carbohydrates: 26g
- Protein: 5g
- Fat: 4g
- Fiber: 2g
- Sugar: 3g
These Gluten-Free Pancakes made with Bob’s Red Mill Gluten-Free Pancake Mix are a quick and easy breakfast solution for anyone avoiding gluten or dairy. Whether you keep it simple with syrup or pile on your favorite toppings, this recipe guarantees a stack of light, fluffy pancakes that are just as delicious as traditional ones. Enjoy them as a weekend treat or a special weekday breakfast!
