Serving Light, Fluffy Gluten-Free Pancakes

Fluffy Cornbread and Pancake Recipes

Have you ever tried using a gluten free "all purpose baking flour" and wound up with heavy, poor tasting pancakes or waffles or corn bread?  I did, but decided there had to be a better way.  Below you will find how I changed two recipes on the package and served something even my husband liked and ate!

6
Servings
262
Calories Per Serving
Deliver Ingredients

Ingredients

Ingredients

  • 1  Cup  gluten free baking mix
  • 3  Tablespoons  cooled, melted butter (yes, REAL butter)
  • 1/2  Cup  milk, almond milk, soy milk, rice milk or water.
  • 1  Tablespoon  Raw honey (honey with comb--don't use comb!)
  • eggs

Light, Fluffy Cornbread using Gluten Free Baking Mix

  • 2  Cups  yellow corn meal
  • eggs
  • 2  Cups  Milk or preferred liquid
  • 1  Tablespoon  Baking Powder
  • 1/2  Teaspoon  salt
  • 1/3  Cup  oil or melted butter, cooled (or your eggs will curdle)
  • 2  Tablespoons  raw honey (if you like sweet corn bread)
  • 1  Cup  G.F. baking mix

Directions

Ingredients



Place all ingredients in a medium-sized bowl.  Whisk or use fork to mix until blended but still lumpy.  Do not over mix or they will be tough!  I use a 1/4 cup to measure out the mix to a griddle or iron skillet that has been sprayed with butter-flavored cooking spray. When they begin to bubble around the edges turn them over.  The other side will cook quickly.  Now you  have light, fluffy, tasty pancakes that are better than you could get at a restaurant.  This makes 9-10 pancakes (small) and can be halfed easily for just one person.  May need to use a little less liquid for waffles. Serve with fresh, mashed strawberries and/or bananas with stevia to sweeten.  The secret here is to use more eggs and butter than called for to get lighter pancakes. Serves 2-3.

Light, Fluffy Cornbread using Gluten Free Baking Mix

Place all ingredients in large mixing bowl at one time.  Mix just until blended thoroughly. ( Do not over mix cornbread of any one's recipe!)  Place an IRON skillet on a burner with 2 tablespoons oil.  Heat until hot. Add about a tablespoon of cornmeal. Allow to brown a little.  Then pour in cornbread mix.  Let it set on the burner about a minute on medium heat.  Place in 375 degree oven for 20-30 minutes depending on your oven.  Tap top and if it doesn't wiggle, and feels firm, it's done.  Remove and turn onto plate.  Serve as is with honey butter or with vegetables, soup or stew.  Happy eating!  (Iron skillets are the best to cook corn bread in for a crusty crust.  You can find them in the camping section if not in the kitchen pots and pans.) Serves 6-8.

Nutritional Facts

Total Fat
7g
10%
Sugar
12g
13%
Saturated Fat
3g
13%
Cholesterol
2mg
1%
Carbohydrate, by difference
42g
32%
Protein
8g
17%
Vitamin A, RAE
61µg
9%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
277mg
28%
Choline, total
15mg
4%
Fiber, total dietary
3g
12%
Folate, total
79µg
20%
Iron, Fe
2mg
11%
Magnesium, Mg
33mg
10%
Niacin
3mg
21%
Phosphorus, P
216mg
31%
Selenium, Se
9µg
16%
Sodium, Na
744mg
50%
Vitamin D (D2 + D3)
1µg
7%
Water
184g
7%
Zinc, Zn
1mg
13%

Pancake Shopping Tip

What’s the difference between brown and white eggs? Besides color, nothing – different breeds of chicken account for the differences in color – quality and freshness are what really count.

Pancake Cooking Tip

In addition to keeping foods like granola, yogurt, and fruit on hand, plan ahead for hectic weekdays by whipping up extra batches of waffles or pancakes and individually freezing them for easy morning meals.