Pancakes are a breakfast favorite, and going gluten-free doesn’t mean missing out on fluffy, delicious stacks. Bob’s Red Mill Gluten Free Pancake Mix or 1:1 Gluten Free Baking Flour makes it easy to enjoy this classic treat. This recipe delivers a satisfying meal for everyone, regardless of dietary needs.
Bob’s Red Mill is known for its high-quality gluten-free products, crafted in a dedicated facility to avoid cross-contamination. Their pancake mix and flour blends create light, airy pancakes that rival traditional versions. You can whip up a batch in minutes with pantry staples.
This article provides a step-by-step guide to making perfect gluten-free pancakes using Bob’s Red Mill products. You’ll also find tips, variations, and storage advice for a hassle-free breakfast. Let’s get started on creating a delightful, gluten-free morning!
Why Choose Bob’s Red Mill for Gluten-Free Pancakes?
Bob’s Red Mill Gluten Free Pancake Mix is a go-to for many due to its expert blend of whole grain flours. It’s designed to produce fluffy, flavorful pancakes without gluten. The mix is also versatile, working well for waffles or other baked goods.
Their 1:1 Gluten Free Baking Flour is another excellent option for homemade pancakes. It mimics all-purpose flour, so you don’t need to add xanthan gum. This makes it ideal for those new to gluten-free baking.
Both products are processed in a dedicated gluten-free facility, ensuring safety for those with celiac disease or gluten sensitivities. You get consistent quality and a taste that even non-gluten-free eaters love.
Ingredients for Gluten-Free Pancakes
The ingredients for Bob’s Red Mill gluten-free pancakes are simple and accessible. Whether using the pancake mix or 1:1 flour, you’ll need just a few staples. These create a perfect balance of flavor and texture.
For the pancake mix, you’ll need:
- 1 ½ cups Bob’s Red Mill Gluten Free Pancake Mix
- 1 large egg (or egg substitute for vegan)
- ¾ cup milk (dairy or plant-based like almond or oat)
- 1 tbsp melted butter or vegetable oil
For the 1:1 flour recipe, add:
- 1 cup Bob’s Red Mill 1:1 Gluten Free Baking Flour
- 1 tbsp sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
These ingredients ensure fluffy, golden pancakes that are easy to customize with your favorite toppings or mix-ins.
Equipment You’ll Need
Making gluten-free pancakes requires minimal equipment. A mixing bowl, whisk, and non-stick skillet or griddle are essentials. An electric griddle helps maintain consistent heat for even cooking.
A measuring cup or scoop ensures uniform pancake sizes. If using the 1:1 flour, a sifter can help combine dry ingredients smoothly. A spatula is key for flipping pancakes with ease.
No fancy tools are needed, making this recipe beginner-friendly. Bob’s Red Mill products simplify the process, so you can focus on enjoying your breakfast.
Bob’s Red Mill Gluten Free Pancake Recipe
This section answers the main question: how do you make a Bob’s Red Mill gluten-free pancake recipe? Below are two methods—one using the pancake mix and one with 1:1 flour. Both yield fluffy, delicious pancakes in minutes.
Using Bob’s Red Mill Gluten Free Pancake Mix:
- Preheat a griddle or skillet to medium-high heat (350-375°F) and lightly grease.
- In a bowl, whisk 1 ½ cups pancake mix, 1 egg, ¾ cup milk, and 1 tbsp melted butter or oil until smooth.
- Pour ¼ cup batter per pancake onto the hot griddle.
- Cook for 2-3 minutes until bubbles form and edges set, then flip and cook for 1-2 minutes more.
- Serve hot with maple syrup, fruit, or your favorite toppings.
Using Bob’s Red Mill 1:1 Gluten Free Baking Flour:
- Preheat a griddle or skillet to medium-high heat and lightly grease.
- In a bowl, combine 1 cup 1:1 flour, 1 tbsp sugar, 2 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
- In another bowl, whisk 1 egg, ¾ cup milk, 1 tbsp melted butter or oil, and 1 tsp vanilla extract.
- Stir wet ingredients into dry until just combined; let batter rest for 5 minutes.
- Pour ¼ cup batter per pancake, cook for 2-3 minutes per side, and serve warm.
Both methods yield about 8-10 pancakes, perfect for a family breakfast. Adjust milk slightly for desired batter thickness.
Tips for Fluffy Pancakes
For the fluffiest pancakes, let the batter rest for 5-10 minutes before cooking. This allows the flour to hydrate and creates a lighter texture. Avoid overmixing to prevent dense pancakes.
Use a hot, well-greased griddle to get golden-brown edges. If the batter is too thick, add a splash of milk; if too thin, add a bit more flour. Fresh baking powder is key for proper rise.
Cook pancakes on medium heat to avoid burning while ensuring they’re fully cooked. Flip only when bubbles form and edges look set for the best results.
Flavor Variations to Try
Bob’s Red Mill gluten-free pancakes are a blank canvas for creativity. Add fresh blueberries or chocolate chips to the batter for a fun twist. Sprinkle in cinnamon or nutmeg for a warm, cozy flavor.
For a fruity kick, mix in mashed banana or shredded apple. A tablespoon of lemon zest adds a bright, refreshing note. These mix-ins blend well with the neutral base of the mix or flour.
Top your pancakes with maple syrup, whipped cream, or nut butter for extra indulgence. Fresh berries or sliced bananas make a healthy, colorful addition.
Nutritional Information
Bob’s Red Mill gluten-free pancakes are a balanced breakfast option. The nutritional content varies slightly depending on the method and ingredients used. Below is a table with approximate values per pancake (based on 10 pancakes per batch).
| Nutrient | Pancake Mix (1 Pancake) | 1:1 Flour (1 Pancake) |
|---|---|---|
| Calories | 120-140 kcal | 110-130 kcal |
| Total Fat | 3-5 g | 3-4 g |
| Carbohydrates | 20-22 g | 18-20 g |
| Sugars | 2-3 g | 1-2 g |
| Protein | 2-3 g | 2-3 g |
These values assume dairy milk and butter; plant-based alternatives may lower calories and fat. Always check labels for precise nutritional data.
Storing and Reheating Tips
Store leftover pancakes in an airtight container in the fridge for up to 3 days. For longer storage, flash-freeze them on a baking sheet, then transfer to a freezer bag for up to 2 months.
Reheat pancakes in a microwave for 20-30 seconds or in a toaster oven for crispy edges. You can also warm them on a skillet for a fresh-cooked taste.
Make the batter ahead and store it in the fridge for up to 2 days. Stir gently before cooking to ensure a smooth consistency.
Why This Recipe Works for Gluten-Free Diets
Bob’s Red Mill Gluten Free Pancake Mix and 1:1 Flour are designed for those with gluten sensitivities or celiac disease. They’re tested to meet strict gluten-free standards, ensuring safety. The mix’s blend of whole grain flours adds nutrition without sacrificing taste.
The recipes are versatile, accommodating vegan or dairy-free diets with simple swaps. You get the same fluffy texture and flavor as traditional pancakes. This makes them a hit with everyone, gluten-free or not.
With easy prep and customizable options, this recipe fits busy mornings or leisurely brunches. It’s a reliable choice for a wholesome, delicious breakfast.
Summary
Bob’s Red Mill gluten-free pancake recipes offer a simple way to enjoy a classic breakfast without gluten. Using their pancake mix or 1:1 flour, you can create fluffy, flavorful pancakes in minutes. The recipes are versatile, perfect for adding mix-ins or toppings to suit your taste.
Whether you’re gluten-free or cooking for someone who is, these pancakes deliver. They’re easy to make, store well, and taste just like traditional pancakes. Try this recipe for a breakfast that everyone will love.
Make these pancakes for your next morning meal and enjoy a gluten-free treat that’s both satisfying and delicious. It’s a breakfast win for any day of the week!
FAQ
Can I make these pancakes vegan?
Yes, use a plant-based milk like almond or oat and replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water). Bob’s Red Mill pancake mix and 1:1 flour work well with these swaps.
What’s the difference between the pancake mix and 1:1 flour?
The pancake mix is pre-blended with leavening agents and sugar for convenience. The 1:1 flour requires adding baking powder, soda, and sugar but offers more control. Both yield fluffy, gluten-free pancakes.
Can I use other gluten-free flours?
Bob’s Red Mill 1:1 Gluten Free Baking Flour is recommended for consistent results. Other blends may work but could alter texture if they lack xanthan gum. Avoid single flours like almond or coconut.
How do I prevent dense pancakes?
Let the batter rest for 5-10 minutes and avoid overmixing. Use fresh baking powder and cook on medium heat. Adjust milk for a pourable, not too thick, batter consistency.
Can I freeze these pancakes?
Yes, flash-freeze cooled pancakes on a baking sheet, then store in a freezer bag for up to 2 months. Reheat in a microwave or toaster oven for quick breakfasts.