GF Better Than Bisquick Pancakes
Gluten-Free Better Than Bisquick Pancakes Recipe
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This recipe came by accident and ended up a real winner. These Gluten-Free pancakes reminded me of a Bisquick pancake! I haven’t had one in years by now but it was a classic staple in our house so I was delighted and comforted to be reminded of them by something I whipped up.
While they may not actually taste better than a Bisquick pancake, they don’t not taste better either! Maybe you can have a bakeoff and test the two if you happen to eat Bisquick. What IS definitely better about these are the simple, clean ingredients! These are definitely more nutritious and less inflammatory. No canola, sugar, aluminum, DATEM(what is that even?), GMO corn, or wheat!
The ingredients are pretty basic if you are already a gluten-free or grain-free baker.
Heat your fave biggest cast iron or griddle and collect these ingredients:
1/2 cup each of oat flour, almond flour, and cassava flour
1/3 cup brown rice flour
1 pastured egg
1 and 1/2 cups milk (add last and slowly, you may not need the entire amount to reach your desired consistency)
1 tsp baking soda
1 tsp vanilla extract
1 TBSP maple syrup
1/2 tsp unrefined salt
Stir it up and add to a hot buttered pan to cook! A little more oil will add a crunchier ring to the edge of the pancake. Serve with maple syrup and melted butter.
If you don’t want to make all the batter up at once, store it in a jar in the fridge and make pancakes throughout the week! These also freeze and reheat in a toaster oven quite well.
Enjoy.