If you’ve spent any time reading through this site, you may have seen that I have a recipe for pancakes that I got from the cookbook, Cookies for Everyone. It is great if you or your little one is sensitive to corn and eggs, or you are still working your way through an elimination diet. They really are delicious pancakes, but they are a lot of work because you have to do a lot of flour mixing and make your own superfine sugar (because I still can’t find a store that sells it!).
In the last couple of years I started using the Hodgson Mill’s Gluten Free pancake mix. There are a lot of GF pancake mixes out there, but so many of them either have soy or are ridiculously expensive (like $7 a box — outrageous!). I discovered the Hodgson Mill brand at my local Walmart for $3.60ish a box. It is well worth the extra money I pay to save time and not have to mix my flours.
One thing I’ve noticed with it though, is that the measurements on the liquid are off. I always end up using more milk than is called for because the batter is way too thick if I don’t.
I usually use eggs in mine, now that I know my boys can tolerate eggs; however, I made this particular batch for those of you who are intolerant/allergic to eggs. My tip for those of you who are just going gluten free, or who don’t like the taste of GF pancakes — use lots of cinnamon. It really helps mask the flavor of the different flours, and it helps control blood sugar — extra bonus.
Side note: I have a love affair with cinnamon. Behind salt and pepper, it is my favorite spice. I am kinda mad at gum companies since many of them stopped making sugar-free cinnamon gum. I feel like you can never have enough cinnamon!
Egg replacement: Mix 1 Tbsp ground flax seed with 2 Tbsp water. Let sit for 2-3 minutes ’til it gets gummy.
1 cup HM Pancake Mix
1½ cups allergy-friendly milk (I now use almond milk, but rice milk works well too)
1 Tbsp oil
1 Tbsp sugar
1 tsp guar gum (optional – this helps GF recipes rise more like wheat flour; I use it in all my GF baking because I have a huge tub of this stuff).
1 egg or use egg replacement (see above)
1 Tbsp cinnamon
Mix the dry ingredients in a bowl and mix the wet ingredients in a separate bowl. Blend the wet and dry ingredients together (but don’t over mix). If the batter is too thick, add more liquid until it is the consistency that you want. Cook on medium-high skillet. Flip pancakes over when bubbles form on the top. When the pancakes are golden brown, they are done. Enjoy!