Welcome to week 2 of my gluten-free journey! This week I decided to try one of the mixes that was sent to me by family. I’m more of a sweet breakfast over savory person. My favorite is pancakes. I used to request to go to IHOP whenever we went to breakfast on vacation. When I got my diagnosis, I was so depressed over everything I thought I would have to give up. Pancakes and waffles were big ones. Now, I haven’t made waffles in a long while due to lack of a waffle iron, but I made pancakes at least once a month from scratch.
My cousin has been mostly gluten-free for a while, and my aunt is fully. They sent me a few goodies when they heard I couldn’t eat gluten anymore. One was a gluten-free pancake/waffle mix from King Arthur. I couldn’t wait to try it! Unfortunately, I had to wait a bit to be able to use it. Life got busy and I didn’t have the energy to do much outside of work. I took a few days off work this week and finally had some free time to experiment a little. I didn’t have another jar to try to resurrect Celiac Dion this week, so pancake mix it is.
The mix itself was easy enough to follow. Whisk together 1 egg, 1 ½ tbsp of oil or water, and 2/3 cup milk. Then mix in 1 cup of pancake mix. Let it stand for 10 minutes to thicken. This allows the mix to fully hydrate. Give a quick stir before you’re ready to cook. I prefer a frying pan to skillet when it comes to making pancakes. The directions call to slightly grease the pan before pouring the pix. Check your cooking spray! I checked after I sprayed my pan with it. Some nonstick cooking sprays have flour/wheat in them. I washed the pan thoroughly and melted some salted butter in the pan over a medium low heat. I poured ¼ cup of mix into the pan. I tend not to follow minute directions when it comes to cooking. Everyone’s oven and stovetop are different. I use it as a guide, but I go by the food cooking more. You’ll know to flip the pancakes when the top turns dull and stops bubbling, and when the sides turn a light tan. When you flip it, the other side doesn’t take too long to cook, maybe a couple of minutes.
I stacked the pancakes onto a paper plate with a slab of butter between each pancake. I kept them in the microwave to keep them warm until I was done. This made 6 pancakes (one slightly bigger with the last of the batter). I ate two for dinner (my favorite time to eat pancakes) and froze the rest. I was a little nervous about freezing them. I have heard that refrigerating or freezing can alter the texture of certain gluten-free foods.
The texture of the pancakes was very similar to regular pancakes. They smelled of maple syrup without adding any yet, though it isn’t listed in the ingredients on the package. I still added syrup because why not? They were fluffy and moist. I probably could’ve gone without adding so much butter to them. My stomach isn’t too happy from all the grease.
I warmed two frozen pancakes for breakfast the next morning. I microwaved them for 65 seconds. I tried 45 seconds, but one was still a little cold, so I added 15 more seconds. They were still fluffy and moist. I ate these without any syrup, and they were still delicious. I 100% recommend this mix. I will be heating up the other pancakes later this week. These are good to make ahead of time and freeze for future use. As I said, there are some days where I just don’t have the energy to make anything. I used to make my own Uncrustables and freeze them, but those aren’t an option anymore (until I find a preferred gluten-free bread). So, frozen pancakes can now be added to the list. This is Celiac in the Crescent City signing off!
Gluten-Free Pancake Mix | King Arthur Baking Company
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Glad the pancake mix worked. Now we just need to find a similar mix or solution for Waffles. 😋. I can even let u borrow my waffle iron for testing.
the pancake mix can be used for waffles as well!