If you haven’t heard about them yet, Betty Crocker has a new line of gluten-free dessert mixes.
Someone shared her idea, on one of the BettyCrocker.com message boards, to use the yellow cake mix to make gluten-free pancakes. It seemed like such a great idea that Kristen went into the test kitchens to stir some up.
These pancakes are really light and fluffy with the same texture of pancakes made with wheat-flour. They are on the sweet side though and so I’d suggest serving them with some fresh berries, sliced bananas or other fresh fruit instead of syrup. But, they are good with syrup too!
Gluten-Free Pancakes
1 box (15 oz) Betty Crocker® gluten free yellow cake mix
1 cup milk or soy milk
2 eggs
¼ cup vegetable oil
4 teaspoons baking powder
Maple syrup or fresh fruit, if desired
1. Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary.
2. In medium bowl, stir all pancake ingredients with spoon until blended. Let batter stand 2 to 3 minutes to thicken.
3. For each pancake, pour about ¼ cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden. Serve warm with syrup or fresh fruit.
4 servings (3 pancakes each)