Gluten- Free/Gluten-Free Vegan Pancakes!


Follow the instructions on the box of Bisquick Gluten-Free Pancake Mix. OR

These can be made more from scratch or vegan by using:

1 c Rice Flour

tsp of Baking Soda

1 c soy milk

NRG egg replacer (equivelant to 1 egg)

Add in:

Scraped Vanilla Bean or GF Vanilla Extract such as McCormick

Grated Cinammon Stick or McCormick Cinnamon

And fruit such as room-temp blueberries, mushed up bananna if you like

Use 1 tbsp Earth Balance or real butter for flavor and to grease pan

Grease pan and when butter/margarine is bubbling, drop batter into pan until pancake is desired size.

Cook and DON’T TURN until the surface is well-pitted with bubbles, or the pacake will stick and it will be a giant pile of fail. The second side cooks more rapidly, about half the time as the first.

Serve hot with desired toppings such as syrup, fruit, or just plain.


Aunt Jemima Original or Mr’s Butterworth’s Syrups are both reportedly Gluten-Free. (You can also research Agave Syrup, I can’t find difinitive answers as to whether or not it is gluten-free or safe for pregnant women.)

Quick Fruit Compote

1 cup berry fruit of your choice (strawberries, blueberries, raspberries etc)

1 tbsp brown sugar

Heat in small sautee pan or microwave, stirring often, until thickened and hot. Serve on top of cakes.


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