Posted on March 25, 2019July 30, 2022 by Carla
When I was at my daughter’s house babysitting recently, she purchased some Simple Mills Gluten Free Pancake Mix. I thought I’d give it a try and was bowled over with how delicious they turned out. If you know me, I just had to create a recipe for everyone to make them at home to save money; and that I did! They turned out just as delicious, too! This mix may be used to meet other baking needs besides pancakes. Try using it in recipes calling for Bisquick. You can even use the listed substitute to make vegan gluten free pancakes.
Milk & Flavoring Choices
When I was at my daughter’s house, I used So Delicious Vanilla Almond Milk to make them, but you can use water, or other gluten free milk and add vanilla or even banana or almond extract if desired.
Egg-Free & Vegan Option
While the box instructions do not explain how to make this recipe egg-free, I do. See the substitution suggestions below:
2 tablespoons liquid from a can of cannellini beans + 1 tablespoon butter or dairy-free margarine = 1 egg.
Simple Mills Almond Flour Pancake & Baking Mix Copycat Recipe
Tender and fluffy gluten free pancakes made with a homemade copycat recipe of Simple Mills Pancake Mix with Almond Flour.
CourseBreakfast
CuisineAmerican
Ingredient Keywordalmond flour, coconut flour, eggs
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 1 (four) 4-inch pancakes
Ingredients
- 1/4cupalmond flourBob's Red Mill Superfine (24 g)
- 2tablespoonsarrowroot powder11 g
- 1tablespoonorganic sugar(or coconut sugar for authentic copycat)
- 1/2tablespooncoconut flourAnthony's Premium Organic
- 1/2teaspooncream of tartar
- 1/8teaspoonbaking soda
- 1large egg
- 1tablespoonmilk of choiceor water
- 2teaspoonsneutral-flavored oil
- 1/4teaspoonpure vanilla extractif not using vanilla dairy-free milk
Instructions
Using a fork, whisk together the dry ingredients; set aside.
Preheat an electric skillet, griddle, or 12-inch skillet over medium heat or 325ºF, for light pancakes as shown, 300ºF.
Whisk together the wet ingredients; stir into the dry ingredients until free of lumps.
Add oil to skillet and swirl around to coat. Pour 2 tablespoons pancake batter per pancake and fry for about 2-1/2 minutes or until the tops begin to bubble. Flip over and fry for an additional 1 minute or until that side is also golden brown.
Serve plain or topped with pure maple syrup or your favorite topping(s). Cover and refrigerate leftovers up to three days or freeze for longer storage.
Thanks Carla! The simple mills recipes don’t sell to contain oil or vanilla. Do you think it can turn out well without that? I’d rather not add oil to mine as I’m sensitive to oils. Thanks so much !!
ReplyNatalia,
You can substitute the vanilla with pure maple syrup and the oil with melted an cooled unsalted butter.
Carla
Reply
Good Morning Carla,
I like the Simple Mills pancakes although I add a little more milk because they’re just to thick….. Saying that, I’m going to try your recipe this morning and, I’m really looking forward to it but, I have a question. The only item I see missing from the original Simple Mills ingredients is salt. Is there a reason you left it out? And, do you have any idea how much you think I should add if I wish to add it?ReplyJohanna,
Add 1/8 teaspoon salt and if it’s not enough for you, next more next time.
Carla
Reply
Hello!
These are SO good!! We love Simple Mills pancake mix, but they are so pricey for a family of 5. Really happy I found your recipe! They hit the spot. I sometimes add 1 tsp of cocoa powder since I love their chocolate ones too. So yummy.
Thank you!ReplyI just discovered the Simple Mills GF pancake mix in a box and was hoping to find a copy cat recipe, as a small box is about $8.00. I bought all the ingredients and can’t wait to mix them up. Thank you for this! 😁
ReplyHi Carla! This was delish as one serving but we need a larger quantity. Do you have an increased recipe? We multiplied by 5 and it had a weird after taste, too much cream of tartar? Thanks!
ReplyAllison,
When you make a larger batch, it does not change the ratio of ingredients neither does it change the flavor. I can only assume either made an error in measuring something or did not mix it well.
Carla
Reply
Wow with a name like Liv you sound like a Karen. How rude to come and bitch about a free recipe. I enjoyed this dupe Carla, thank you for sharing!
ReplyMichelle,
I’m glad to hear that you enjoyed this recipe. It didn’t turn out bad for a first attempt. I keep meaning to get back to it because I have a ton of almond and coconut flour to use up. I plan on using 3 tablespoons of almond flour and 3 tablespoons arrowroot powder on my next attempt.
Carla
Reply
Terrible! I tripled the recipe and it made 5 pancakes. I’m not sure why you would put a recipe for only one serving. Very odd!!
ReplyLuv,
We only have two people in our household; sometimes just me, and when I’m creating a new recipe, I often test out a small batch. Meanwhile, this recipe makes four 1/4-cup batter pancakes. I don not suggest making them larger. With gluten-free recipes, smaller turns out lighter, fluffier, and full cooked inside without overcooking the outside.
In addition, these are healthier, lower carb pancakes. Check out over 30 gluten free pancake recipes: https://glutenfreerecipebox.com/category/recipes/breakfast-recipes/pancakes-recipes/. The gluten free banana pancakes are my favorite: https://glutenfreerecipebox.com/banana-pancakes/.
Carla
Reply
My girls LOVED them thank you!
ReplyHi Carla!
We love this recipe so much! Is the oil only for the pan or do you add some of it to the batter?ReplyAmy,
I’m so happy that you enjoyed this recipe. The 2 teaspoons of oil is for the batter. You need to use more for your skillet.
Carla
Reply
Thank you so much for this recipe! The simple mills are the only pancakes my son will eat! I’ve tried making my own pancake recipes and he won’t eat them. Can’t wait to try this!
ReplyI’ve been looking for a copycat recipe for a long time (have made some halfway decent ones myself) and I’m sad to say I really didn’t feel like these compared to simple mills. Sorry ?
ReplyMelody,
I’m sorry didn’t like this recipe. Did you use “superfine” blanched almond flour. That is a must.
Carla
Reply
Lovely, Thank you Carla! What else coud I use for?
ReplyRobins,
It’s a baking mix like bisquick. So, I would assume it’s use is waffles, biscuits, and coffee cake. See https://simplemills.com Recipes section.
Carla
Reply
So kind of you to address the egg free option. Thank you very much..
ReplyPatricia,
You are very welcome! It works very well, too!
Carla
ReplyPatricia,
in the future, see the Substitutes section under the Membera Only section of the menu (https://glutenfreerecipebox.com/gluten-free-substitutes/). There you will find a link to the egg substitutes page (https://glutenfreerecipebox.com/gluten-free-egg-substitute/). You have multiple choices, but none with the egg white quality of cannellini bean liquid.
Reply
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