October 7, 2006

Pamela's Gluten Free Pancake Mix - Revisited

I've wanted to try using Pamela's Gluten-Free Pancake Mix again to see if I could make another good batch of pancakes. The previous batch was pretty nasty.

The pancake batter turned out too gooey and stuck to the skillet horribly. I wondered what could have gone wrong, since the previous batch has been so good. It could have been a couple of things, there could have been product settling in the bag or during the packaging process the ingredients are added to the bag in layers and not as a blend.

Just in case either of my ideas was the source of my pancake problem, I emptied out the bag of mix into another container and mixed well. Then I made the basic pancake mix and did a taste test. Yep, pretty typical gluten-free flavor...bland. I have to mess with food that tastes this dull...I can't help it. So, I went to town making banana nut pancakes. Here's what I did:

Gluten Free Banana Nut Pancakes

1 cup Pamela's Pancake Mix
1 large egg
3/4 cup + 2 Tb of water
1 Tb Grapeseed Oil
1/4 cup almond meal
2 small bananas, mashed
1/4 cup chopped pecans

Mix the ingredients together. Mix shouldn't be too thick or too thin. Heat skillet with some grapeseed oil on medium low heat. Pour 1/4 cup batter or smaller amount into pan and cook until golden brown and flipped once.

This time they turned out beautifully. My small array of food critics loved them...even the guy who doesn't like syrup or butter on his pancakes. They were very tasty. The mix didn't stick to the pan and cooked up just like they were supposed to...YEAH!


Anonymous said...

Hi there - I linked to you from my blog, not sure if I let you know about that already :)

My favorite variation on Pamela's is to use coconut milk instead of water and oil, and to add 1/2 a cup of shredded coconut to the batter. Yum...

Sheltie Girl said...

A - Thanks for the idea for using coconut milk and shredded coconut. They sound delicious.

Sheltie Girl