Basic Pancake Mix
Updated Oct 20, 2022, Published Feb 13, 2014
This post contains affiliate links. Please see our disclosure policy.
Ingredients
- 4½ cups brown rice flour (preferably superfine)
- 1½ cups tapioca starch
- 3 tablespoons gluten-free baking powder
- 1 tablespoon kosher salt
- 1 cup non-hydrogenated vegetable shortening (preferably organic)
Directions
- In a large mixing bowl, whisk together the brown rice flour, tapioca starch, baking powder, and salt.
- Cut the shortening into the dry ingredients until the mixture resembles fine crumbs.
- Store the mixture in an airtight container in the refrigerator for up to 4 months. Use as you would store-bought pancake mix.
For basic pancakes:
- Add 2 eggs (or equivalent amount of egg substitute) and 1 cup of milk or any dairy-free milk you prefer to 2 cups of pancake mix and whisk.
- Ladle ¼ cup of batter onto a griddle heated over medium heat that has been brushed with some oil or butter.
- Cook until the bottoms are browned and tiny bubbles appear on the surface, about 5 minutes.
- Flip and cook until browned on the other side, about 1 more minute.
Servings
Makes 6 cups
