How to Make Homemade Grain Free Pancake Mix (with Recipe Video) | keto, paleo

How to make your own homemade, and grain-free, pancake mix.

This is a collaboration with several other wonderful ladies in which we share our own homemade pantry mixes. Today, I shared a homemade pancake mix that is grain-free (gluten free) and can also be used to make waffles or muffins!

Last week’s video can be seen here: Farmhouse Kitchen Pantry Storage and Organization

Check out the other channels that are participating and be sure to subscribe!

• Katie from Heritage Ways
• Lori from Whippoorwill Holler
• Vickie from Vickie’s Country Home
• Tammy from Little Jordan Farm

Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me! You can also post it to my Facebook Page.

Here is a free printable version of the Pancake Mix:

Homemade Grain Free (Gluten Free) Pancake Mix

Constance Smith – Cosmopolitan Cornbread

How to make your own homemade, and grain-free, pancake mix. Great for waffles and muffins too! This recipe makes 8 cups of mix.

4.60 from 5 votes

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Breakfast or Brunch Foods

Cuisine American

Servings 8 cups

Cook ModePrevent your screen from going dark while preparing this recipe

Ingredients

  

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• 6 c fine, blanched almond flour
• 2 c coconut flour
• 2 Tb baking soda
• 4 teaspoon cream of tartar
• 1 ½ teaspoon fine salt

Instructions

 

• Sift all of the ingredients into a mixing bowl. Stir well with a whisk to thoroughly combine all of the ingredients.
• Store in an air-tight container. This mix will stay good for up to a month in the pantry or up to six months if stored in your refrigerator.
• To use the mix, see the notes below.

Notes

For Pancakes:

• 2 cups Pancake Mix
• 6 eggs
• 1 c coconut milk
• 1/4 c melted coconut oil
• 1/4 c honey (omit for keto)
• 1 teaspoon vanilla extract

1. Combine all of the ingredients in a blender, and blend until smooth.
2. Cook on an oiled griddle or skillet over medium heat, 2-3 minutes per side or until golden.

For Waffles:

Prepare the batter the same way you do for pancakes. Cook in a waffle iron according to manufacturer’s instructions.

For Muffins:

• 2 eggs
• 2 Tb lemon juice
• 1/3 c ghee, softened
• 1 teaspoon vanilla extract
• 1/3 c honey
• 1/2 c warm water
• 1 3/4 c Pancake Mix
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg

1. Preheat your oven to 350 degrees.
2. Combine all of the ingredients in a blender, and blend until smooth.
3. Gently fold in 1/2 c blueberries, cranberries, or chocolate chips.
4. Pour the batter into a muffin pan that is lined with papers.
5. Bake for 20 – 25 minutes or until the muffins test done with a toothpick.
6. Transfer to a rack and cool. (Makes 10 standard muffins)

If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.

Unit Conversions:

Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.

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