If there were two universally loved foods, they just might have to be pancakes and waffles.
That’s why I created my gfJules Pancake and Waffle Mix! This mix makes making fluffy gluten free pancakes and waffles easy, so there’s no excuse not to do breakfast right!
- 1/2 canister (1 2/3 cup) gfJules™ Pancake Mix
- 1 1/2 cups gfJules™ All Purpose Gluten Free Flour (202.5 gr)
- 3 Tbs. milk powder (dairy or non-dairy) or almond meal
- 1 Tbs. granulated cane sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 eggs (or egg substitute)
- 3 Tbs. vegetable oil of choice
- 1 1/2 (+/-) cups milk (dairy or non-dairy)
- berries, chocolate chips, chopped nuts, etc., if desired
- food coloring (optional) – for natural food colorings, try Seelect or India Tree
In a medium bowl, combine all the liquid ingredients, using only 1 1/4 cups of milk at first. Gradually whisk in the packet of gfJules™ Pancake Mix OR the dry ingredients listed, until well integrated and only a few lumps remain. Add more milk as needed to thin the batter to the point that it is easily spooned onto the skillet, but is not watery at all. You should be able to put a dollop of batter onto the pan and spread the batter out with the back of a spoon to form a circle without the batter being too thick or too runny.
To make pancakes: If not using a non-stick pan, pour enough oil into a large skillet or griddle to have a thin covering over the entire surface; with a non-stick pan, no oil is necessary. Heat skillet or griddle to medium.
Spoon batter onto skillet and spread the batter with the back of a large spoon so that it's not thick -- it will puff up when baking. Leave space between each pancake so that you can use a spatula to flip each one easily. If desired, drop berries, chocolate chips, etc. onto the uncooked side of the pancakes. (Or make into fun shapes like hearts, flowers or your kids’ names)
Cook until bubbles begin to form in the batter, then gently flip, continuing to cook until light brown on the bottom. the thicker the pancakes, the longer they will take to fully cook on the inside, so make sure your pan isn't so hot that the pancakes burn while cooking. Serve warm with maple syrup, or layer with pieces of wax paper between the pancakes, and seal in a zip-top bag once cooled; refrigerate or freeze and reheat for later serving.
1/2 canister serves 4-6.
To make waffles: Follow directions above to mix the batter, then spoon out 1/2 - 2/3 cup of batter onto heated waffle iron. Spread with a silicone spatula to ensure the mixture is evenly distributed. Close the lid of the waffle iron and cook for 5 minutes. Open waffle iron cover and loosen the waffle, if necessary, with silicone spatula.
Remove to a plate to serve or cool while cooking remaining waffles. Makes approximately 6-7 waffles.
I hope you love this recipe as much as we do!
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