- Preheat griddle or pan to medium heat (350° F approximately). Grease with non-stick cooking spray or a coconut oil.
- In a large bowl, mix All Purpose Baking Mix, baking powder and sugar together.
- In a small bowl, combine the wet ingredients – milk, apple cider vinegar and vanilla.
- Add wet ingredients to dry ingredients. Whisk together until just combined. Fold in extra add-in ingredients if desired.
- Pour about 2 tablespoons of batter onto the heated griddle – smaller pancakes will be fluffier.
- Cook until several bubbles appear on the uncooked surface of the pancake (2-3 minutes), flip and cook on the other side for another 2-3 minutes. (Gluten free pancakes are often not as browned as their gluten-filled counterparts.)
- Repeat until all the batter is used. Serve with butter and maple syrup or your favorite toppings.
- Enjoy!
** Montana Gluten Free Waffle Pancake Mix can be used in place of All Purpose Baking Mix.
Baking Powder: be sure to use aluminum free baking powder to avoid any aftertaste. At Montana Gluten Free we make our own – ¼ cup baking soda, ½ cup cream of tartar, and ¼ cup tapioca starch – blend and store in an air-tight container.
Ingredients
Directions
- Preheat griddle or pan to medium heat (350° F approximately). Grease with non-stick cooking spray or a coconut oil.
- In a large bowl, mix All Purpose Baking Mix, baking powder and sugar together.
- In a small bowl, combine the wet ingredients – milk, apple cider vinegar and vanilla.
- Add wet ingredients to dry ingredients. Whisk together until just combined. Fold in extra add-in ingredients if desired.
- Pour about 2 tablespoons of batter onto the heated griddle – smaller pancakes will be fluffier.
- Cook until several bubbles appear on the uncooked surface of the pancake (2-3 minutes), flip and cook on the other side for another 2-3 minutes. (Gluten free pancakes are often not as browned as their gluten-filled counterparts.)
- Repeat until all the batter is used. Serve with butter and maple syrup or your favorite toppings.
- Enjoy!
** Montana Gluten Free Waffle Pancake Mix can be used in place of All Purpose Baking Mix.
Baking Powder: be sure to use aluminum free baking powder to avoid any aftertaste. At Montana Gluten Free we make our own – ¼ cup baking soda, ½ cup cream of tartar, and ¼ cup tapioca starch – blend and store in an air-tight container.