The Perfect Pancake Mix – just for you!

February 9th is Pancake day, and it’s time to get your frying pan out and start flippin!

But that can be challenging if you have allergies. So here are some pancake mix ideas just for you, with what you need to make them. And there’s a do-it-yourself recipe in there too.

So, happy Pancake Day!

Amisa Organic Gluten Free Pancake Mix 360g

You will need:

• 300ml Milk (or alternative)
• 1 Egg
• Oil for frying

Method

• Mix 180g contents with 300ml milk and 1 egg (vegan: instead of Egg use 180g of mix with 300ml soya milk).
• Heat some oil in a pan.
• Pour dough portions into pan and fry both sides until golden brown.

Diet: Gluten Free, Organic, Vegan, Vegetarian, Wheat Free, Yeast Free

Isabel’s Pancake Mix 100g 

You will need:

• 2 large free range eggs,
• 1 Tbsp of vegetable oil or melted butter,
• 320ml of Milk (or alternative)

Method:

• Place pancake mix into large bowl and make a well in the middle.
• Add eggs, oil/butter and milk before whisking vigorously to make a lump free batter.
• Slowly add the rest of the milk, mixing well to form a thin batter
• Lightly grease a heavy-based frying pan. Ladle batter into the pan and cover the base with a think layer.
• Cook over a medium heat for 1 minute or until the bottom of the pancake becomes slightly golden brown. Turn over with a spatula and cook the other side for a further minute.
• Place the pancake on a cooking rack and repeat the process with remaining batter, greasing the pan again if necessary.

Serve with savoury or sweet fillings

Diet: Caffeine Free, Dairy Free, Gluten Free, Lactose Free, Nut Free, Soya Free, Vegetarian

Yogiji’s Sweet Pancake Mix 260g 

You will need:

• 1 Egg, large
• 180ml Milk (or alternative)
• 15ml Vegetable Oil

Method:

• Combine 160g Bob’s Red Mill Gluten Free Pancake Mix with 1 large egg, 180ml soy, rice, almond or low fat cow’s milk, and 15ml vegetable oil.
• Blend all ingredients in a blender or whisk vigorously in a bowl until thoroughly mixed.
• Let batter stand and pre-heat nonstick griddle to medium-high temperature.
• Lightly oil or spray griddle with cooking or baking spray.
• For test pancake, pour scant 60ml batter onto griddle and cook until top is bubbly.
• Turn and cook until golden brown. Adjust temperature as needed.
• If necessary, adjust batter by adding more pancake mix or milk, one tablespoon at a time. continue with remaining batter.

Makes eight 10cm pancakes. Serves 4 (two 10cm pancakes per serving).

Diet: Dairy Free, Gluten Free, Wheat Free

Orgran Apple & Cinnamon Pancake Mix 375g 

You will need:

• 425ml Cold water (or milk or alternative)

Method:

• Empty contents of pack into a bowl and add 425 ml cold water (or milk if preferred.)
• Whisk well until smooth.
• Fry over low-medium heat.

Serve with fruit salad, maple syrup or honey. Great for breakfast or for any time of the day.

Dairy Free, Egg Free, Gluten Free, Gluten Free/Casein Free Diet, Lactose Free, Vegan, Vegetarian, Wheat Free

Orgran Buckwheat Pancake Mix 375g

You will need:

• 240ml Cold water
• 90ml Milk (or alternative)
• 3 Eggs

Method:

You will need:

• 125g gluten-free plain flour
• 1 egg
• 250ml milk (or alternative)
• Butter, for frying

Method:

• Combine the flour, baking powder, baking soda and salt in a bowl.
• In a separate bowl, whisk together the eggs, milk and oil.
• Using a wire whisk, stir wet ingredients into dry ingredients until smooth.
• Ladle into frying pan and flip when bubbly and edges are slightly dry, about 3 – 4 minutes per side. Serve hot.

Gluten Free