Fluffy Pancake Mix

Pancakes were one of the first things I learned to make without grains. It didn’t seem to take too much effort to come up with a good recipe that tasted and felt like “real” pancakes using peanut butter or almond flour. It wasn’t until I decided to work up a nut-free version that I ran into problems. The batter was too stiff or the cakes were too grainy or the whole thing tasted a little funny. No matter what I tried, I couldn’t seem to get the final product just right. It wasn’t until I tried a slightly different approach that I discovered pancake greatness. These pancakes are perfectly light and fluffy and taste just like pancakes should. The kids gobbled them up, then asked for more, twice!

Fluffy Pancake Mixfluffy pancakes

1⅓ c coconut flour (150 g)
¼ c maple sugar or dark brown sugar (50 g)–optional, see notes
2 T psyllium husk powder (18 g)
1 T cream of tartar
2 t baking soda
1 t salt
  1. Stir together mix ingredients
  2. Store in an airtight container

Yield: 1½ c mix (enough for 24 pancakes)

To make pancakes:

¼ c packed pancake mix (40 g)
4 large eggs
3 T olive oil–or other liquid oil, see notes
2 t vanilla extract–optional

  1. Measure pancake mix into a medium bowl
  2. Add remaining ingredients and beat until smooth
  3. Pour by ¼ c onto nonstick griddle over medium heat
  4. Cook for 2-3 minutes, until edges are set and bubbles remain in the center
  5. Flip and cook on second side for an additional minute, until browned

Yield 4 cakes

NOTES:

  1. I have made this mix without any sugar, with 2 T sugar, and as written. The batter is a bit thicker and pours a little less easily with no sugar than with sugar, but it still pours well. We don’t usually add syrup to our pancakes, so I found the sugarless version didn’t quite have enough sweetness for our family. I liked the mix with 2 T sugar, but the kids weren’t quite convinced it was so great. As written, they loved the pancakes with no additional toppings.
  2. I do not recommend making this recipe with coconut oil as it gets too thick to pour. If coconut oil must be used, I suggest either bringing eggs to room temperature before mixing in melted coconut oil or scooping the thick batter onto the griddle and spreading it out into an even round.
  3. My daughter prefers silver-dollar pancakes to standard 5- to 6-in cakes. For her, I’ll pour just 1 T batter for each cake. At this size, they cook more quickly, 1½-2 minutes on the first side.

How do you like your pancakes?

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2 thoughts on “Fluffy Pancake Mix

  1. Terry Gray says:

    Hope you can somehow publish a book of your recipes and make a buck from all your work in this area.

    I’ve been eating as I please and not sensing that any allergic reactions are bothering me.

    I was at Costco the other day, and I saw a 6-pound box of Bisquick for $5.99. To make pancakes I’d have to add milk and eggs. Next to it was a 10-pound bag of pancake mix for $5.99, and all I had to add is water. So, I have a bag of it in my pantry, minus the one cup I used to make pancakes the other morning with real maple syrup and real butter.

    Like

    • I’m glad you’re finding that previous allergens aren’t bothering you any more. I hope that will be the case for me one day as well.

      If you do come across any cookbook publishers looking for allergy-friendly foods, send them my way! 🙂

      Like

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