recipe: happy pancakes

every morning k has plain organic whole fat yogurt with banana for breakfast – sometimes with additional fruit, i.e. avocado, mango, pineapple, etc. but when i looked at the packaging of yogurt i bought one Sunday morning, i realized i bought flavored yogurt instead of the plain. the problem with flavored yogurt is that in addition to added flavor, there is a LOT of sugar.

when i was searching for gluten free flour for my baking projects, i ended up in Bob’s Red Mill section. there is quite the variety of flours, cereals and mixes so i picked up a few things including pancake mix. with my shortage of yogurt, today was the perfect day to try the pancake mix!

happy pancakei’ve made pancakes before so i know the consistence of pancake batter so when i added all the ingredients, i noticed the batter was too thick. so i added more liquid. other than this change, the pancakes came out great! m, k and i all ate breakfast together, happy pancakes!

cooking tools

  • small mixing bowl
  • medium mixing bowl
  • grill


  • 1½ gluten free pancake mix – Bob’s Red Mill
  • 3/4 cup milk
  • 1 large egg – or – vegan option: 1 Tbsp flax meal + 3 Tbsp water
  • 1 Tbsp oil
  • ½ to 1 cup water, if needed


gluten free vegan pancake

  1. if making vegan version, put flax meal in small mixing bowl and add water. mix lightly and let sit for 1 minute.  then beat like an egg.
  2. in large mixing bowl add pancake mix and then add milk, oil and egg/vegan egg option.
  3. mix well. batter should be smooth so if the batter is too thick, add water and mix.
  4. heat a grill pan in medium heat.
  5. add ¼ to ⅓ cup batter for each pancake on the grill. cook one side until top bubbles. then flip and cook the other side until golden brown.
  6. service with fresh fruit and/or yogurt.

original recipe from Bob’s Red Mill package

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