Pancakes and Waffles

Do you prefer pancakes, or are you a waffle fanatic? Did you think that going gluten-free marked the end of these delicious breakfasts? Even if you don't want to fiddle with all of the gluten-free flours and xanthan gum in the morning you can still have a hot breakfast topped with fruit and maple syrup.


I've been making my pancakes and waffles using mixes from Bob's Red Mill. For the pancakes, I use the Gluten Free Pancake Mix (are you surprised?). The waffle batter is less obvious -- I get excellent results with the Gluten Free Biscuit and Baking Mix.

For the pancakes you need:

• 1/2 Tbsp egg replacer whisked together with 2 Tbsp water
• 3/4 cup rice milk
• 1 Tbsp safflower oil
• 1 1/2 cups pancake mix

1. Whisk all the ingredients together and drop in various sized puddles onto a medium-hot nonstick griddle (I use a bit of oil in the pan).
2. The batter may not bubble when it is time to flip. Keep an eye on how brown the first side is getting and flip when it is a medium golden colour.
   

For the waffles I use:

• 1/2 Tbsp egg replacer whisked together with 2 Tbsp water
• 1 Tbsp sugar
  
• 1/4 cup safflower oil
• 2 cups water
• 1 1/2 cups biscuit mix

1. Whisk everything together and make according to your waffle-maker's instructions. (I use 1/2 cup batter per waffle and cook for 4 minutes.)
2. You can triple the recipe and make a large amount of waffles at a time (20 waffles in my waffle maker). Use 5 3/4 cups water (instead of 6) and use the whole biscuit mix package (no need to measure).
   

I let the leftovers cool completely and then freeze them in Ziploc bags. Whenever I need a quick breakfast or snack I pop them in the toaster oven to heat. I also use the pancakes as hamburger buns, so it is very convenient to have them on hand.