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Gluten-Free Pancake And Waffle Mix

by Joey Firoben featured in Gluten-Free Pancake And Waffle Mix

Inspired by


for 4 servings

  • 1 ½ cups
    gluten-free oats (150 g)
  • 1 cup
    milk (240 mL)
  • 1 large egg
  • 1 teaspoon
    vanilla extract
  • ½ teaspoon
    baking powder
  • salt, to taste


  • maple syrup
  • assorted fruit
  • powdered sugar
    Calories 163
    Fat 3g
    Carbs 27g
    Fiber 3g
    Sugar 3g
    Protein 6g

Estimated values based on one serving size.



  1. Place the oats in the bowl of a food processor or blender and pulse until finely ground. Set aside.
  2. In a large bowl, combine the milk, egg, vanilla, ground oats, baking powder, and a pinch of salt and whisk until well incorporated and smooth.
  3. For pancakes, pour ½ cup of batter in a nonstick skillet over medium heat. Fry until the sides begin to set, then flip the pancake and fry the other side for about 2 minutes. Remove from heat.
  4. For waffles, pour 1 heaping cup of batter into a greased waffle iron set to high heat. Close the waffle press and cook until set, about 4 minutes. Carefully remove from waffle iron.
  5. Top the pancakes or waffles with maple syrup and fruit as desired.
  6. Enjoy!