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Gluten-Free Pancake And Waffle Mix

by Joey Firoben

Inspired by


for 4 servings

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


  • maple syrup
  • assorted fruit
  • powdered sugar


  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!




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