Easy Fluffy Pancakes
One full pack makes 18-20 x 5” pancakes
This recipe was made the more traditional way and they create a wonderful fluffy pancake for those that like eggs & buttermilk in their recipe.
Once again, I tried & tested these with alternatives and Just Egg & Bob’s Red Mill egg replacer or Flx/Chia egg & homemade soy or oat buttermilk worked a treat. (Always add vinegar to any milk when making these.)
Whatever way you whip them up the recipe makes great fluffy pancakes!
One full pack makes 18 x 5” pancakes
Recipe for 8-9 pancakes (1/2 pack)
Ingredients
385 g Gusto cake & waffle mix
2 large eggs or commercial egg replacer substitute
1 3/4 cups buttermilk (add 2 tbsp vinegar or lemon juice to milk.)
1 tbsp melted butter (optional)
2 tsp pure vanilla extract (optional)
Directions
In a medium bowl whisk the egg (or egg replacer), vanilla extract, and the melted butter or oil (if using) together.
Add the gluten-free flour mix
Stir in milk and mix until almost smooth. A few lumps are still ok.
Scoop the batter into a 1/3 measuring cup and pour onto a greased griddle or pan for each pancake.
Cook the pancakes until the batter starts to bubble and pancakes start to puff. Flip/turn the pancakes and cook the pancakes until they are golden brown
Top with butter, syrup or favorite topping. Enjoy!
Notes
These pancakes can be frozen and reheated in the microwave. To freeze the pancakes, allow them to completely cool and place them on a parchment lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together. Once the pancakes are frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.