It never fails. After someone first recognizes that there is gluten free food in their grocery store, the next thing I hear is about how expensive it is!! And they’re right. Just like with ‘conventional’ food, you’re paying for the convenience of throwing it in the microwave.
One of my bad habits is to wait until I get to work to eat breakfast. I’m lucky to have a refrigerator, but cereal gets boring, and its full of sugar and not that much nutrition. An easy convenience food for me is pancakes or waffles. The boxes of gluten free ones go from $3 to $6 for a box with 3 servings. Not very practical!!
I discovered Pamela’s Ultimate Baking and Pancake Mix and fell in love with the product while making pancakes for the weekend. But what to do with all those left overs?? Freeze’ em!! And my new convenience food was born!
These are easy to make, if you’re gonna make a serving for two people, why not just do a big batch, the dishes are already dirty! I like to make blueberry pancakes, mostly because I’m from Maine and that’s how we eat them, but also because of the antioxidants and fiber. Who am I kidding. It has nothing to do with nutrition. I’m from Maine. I put blueberries on everything. They just taste good.
Below is a breakdown of the cost for a batch using 1 bag of frozen blueberries (quadruple the recipe on back of bag):
Blueberries: $4.00 (I used an organic batch this time, which did not yield enough blueberries per pancake for me)
16 2-pancake servings =$.61 a serving (.37 without the blueberries)
What’s great is you can customize the recipe for an extra punch of nutrients. I always add ground flax seed to mine, but have also made them adding chia seed or gluten-free oatmeal. I added chocolate chips to the oatmeal batch. I felt a little guilty starting my day with chocolate 🙂
I’m by no means a cook. As a matter of fact, I try to stay far way from the kitchen, but pancakes were the first food I learned to cook when I was probably 6 years old. I’ve gotten pretty good at it. Below are some of my tips for a perfect fluffy gluten free pancake. Some mixes tend to be loose and don’t form a good cake, which is one of the reasons I like Pamela’s so much. Follow the recipe on the back of the bag. My batch using 1 bag of frozen berries uses quadruple the standard recipe.
1) Just like conventional recipes, don’t over mix! Get rid of the clumps, but don’t beat it to death. Some flecks are from the mix it’s self, the rest are the flax seeds I added.2) Get your pan/skillet warm and add butter.
Take Two. Notice the butter is not brown. Burnt butter = burnt pancake:
3) Once you’ve spooned the batter onto the pan, wait until it’s dry and bubbly on the edges. Here’s the trick to get fluffy pancakes- flip them while they’re still wet in the middle. Once this part hits the skillet, it will rise and make a fluffy cake. Yay!
If yours are thinner along the edges, it’s possible you have too much liquid in your batter. Add a couple more tablespoons of Pamela’s mix to your batter and try again.
4) Once you’ve finished the batter, set the pancakes aside to cool. I put two in a sandwich bag and put the smaller bags into a freezer bag. If you don’t want to use all of the plastic, you can space them out on parchment paper and lay flat in the freezer. Once frozen, you can put them all into one bag and then grab as needed.I hope this helps you, or someone you know, to take back control of what they eat! Share your favorite add-ins in the comments!