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Basic Pancake Mix


  • 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)


  1. In a large mixing bowl, whisk together the brown rice flour, tapioca starch, baking powder, and salt.
  2. Cut the shortening into the dry ingredients until the mixture resembles fine crumbs.
  3. 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:

  1. 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.
  2. Ladle ¼ cup of batter onto a griddle heated over medium heat that has been brushed with some oil or butter.
  3. Cook until the bottoms are browned and tiny bubbles appear on the surface, about 5 minutes.
  4. Flip and cook until browned on the other side, about 1 more minute.


Makes 6 cups

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Dairy Free Magazine Pancakes
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