Gluten Free Pancake Mix

A mix of various flours makes this particular pancake better than most gluten free versions I've tried.  From a popular website, I used their version of the recipe then tweaked it a bit for my own liking.  It's a hardy pancake that didn't leave me hungry in an hour.  What I like most, is the fact that I can make a mix that doesn't contain ingredients I can't pronounce or preservatives, yet can be prepared on a busy weekday.  I added blueberries to the ones pictured here.

Gluten Free Pancake Mix

PANCAKE MIX

• 1 cup brown rice flour

• 3/4 cup white rice flour

• 1 cup GF oat flour

• 1 cup raw buckwheat flour

• 1/4 cup yellow cornmeal

• 1 Tbsp baking powder

• 1/2 Tbsp baking soda

PANCAKES

• 1 cup Gluten-Free Pancake Mix

• 1 large egg

• 1 Tbsp butter or coconut oil, melted

• 1 - 1 1/2 cups almond milk

• 1/2 tsp lemon juice

Add all dry ingredients to a bowl and whisk until well combined.  Store in an air tight container.

To make pancakes:

• Whisk 1 large egg, 1 cup almond milk, and 1 Tbsp melted butter or coconut oil and 1/2 tsp lemon juice. Then add in 1 cup of mix. If your batter appears too thick, add more almond milk.

• Let batter rest for 5-10 minutes and preheat griddle to medium heat. Lightly grease surface and add 1/4 cup measurements of the batter. Cook for 3-4 minutes or until bubbles form on top and the edges appear dry.

• Cook for 1-3 minutes more or until the other side is brown and the pancake feels firm when lightly pressed with a spatula. One batch should yield about 10 pancakes.

• Serve with butter and honey or syrup. Store leftovers in the freezer. To reheat, simply thaw for 30 seconds in the microwave and then toast in a toaster until warmed through.

adapted from The Minimalist Baker