Pancakes with Arrowhead Mills Gluten Free Baking Mix

We wanted our healthy pancakes I used to make but since we could not use wheat flour we had to make do. So we bought the Arrowhead Mills Gluten Free Baking Mix as a substitute.

Here is my recipe but I do not really measure so you may have to play with it to suit your needs. It makes about 9-10, 3″ diameter pancakes. I use a cast iron griddle with a bit of veggie oil and heat it very hot before turning it down to medium, medium-high.

In bowl:

1/4 c long cooking whole oats

1/2 c light vanilla soy milk

1 T ground flax seed

1-2 eggs

1-2 tsp vanilla extract

Let soak while you mix the flours to soften the oats some.

In small bowl:

1/4 c soy flour

2 tsp baking soda

1 T stevia

1 T sugar (or any other sweetener to cut the bitterness stevia can leave behind)

Mix thoroughly. Scoop 1/2 c baking mix into oat mixture, the soy mixture, and then another 1/2 c baking mix.

Use a whisk to mix and add soy milk sparingly to get the texture you like. We like ours to be on the thicker side so the pancakes are more cake-like. The thinner the batter the thinner the pancake.

Warning: too thick requires longer cooking on a little lower heat. If you do not cook through it will be wet and gummy inside.

The pancakes came out well and we used ginger syrup on them today. Use sparingly as it can be strong. You can make your own with cane sugar (liquid) and ginger. Boil and simmer fresh ginger slices in cane sugar. Let cool and enjoy.

 

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