Orange-Pumpkin Pancakes
- 1 cup whole-wheat pastry flour
- if unavailable, use unbleached all-purpose flour
- 1 tsp baking powder
- [q:1/2] tsp ground cinnamon
- [q:1/2] tsp salt
- [q:3/4] cup orange juice
- [q:1/2] cup canned unsweetened pumpkin
- [q:1/4] cup oil
- 2 eggs
- For serving:
- Pure maple syrup
- Butter
- Preheat oven to 200˚.
- Combine flour, baking powder, cinnamon, and salt in a large bowl.
- Whisk together orange juice, pumpkin, oil, and eggs in a small bowl. Stir into flour mixture until you have a smooth batter.
- Meanwhile, heat a large griddle over medium to medium-high heat. When a drop of water dances on the griddle, it is hot enough. The griddle shouldn’t smoke, but it needs to be hot. You may have to reduce heat if pancake bottoms get too dark before tops are cooked through.
- Spoon about [q:1/4] cup of batter for each pancake onto hot griddle. Cook until little bubbles form, and then quickly flip pancakes to other side. Cook until just browned on second side. Place on a heat-safe serving plate, and set in oven while making rest of pancakes.
- Serve with maple syrup and butter.
Freezer-Friendly Pancakes
- 2 cups all-purpose flour
- 2 tsp baking powder
- [q:1/2] tsp baking soda
- [q:1/2] tsp salt
- [q:1 1/2] cups plain low-fat Greek yogurt
- [q:1 1/2] cups your favorite milk
- 2 eggs
- 2 Tbsp oil, plus additional for greasing pan
- Whisk together flour, baking powder, baking soda, and salt in a large bowl.
- In a medium bowl, whisk together yogurt, milk, eggs, and oil.
- Whisk wet ingredients into flour mixture until just combined. (Batter will be a bit lumpy.)
- Heat a large nonstick pan over medium-low heat. Spray pan with nonstick cooking spray or add a small amount of oil to pan. Pour about ½ cup batter onto pan for each pancake. Cook each side for about 2 minutes. Flip and cook remaining side for an additional 2 minutes. Repeat process until all batter is cooked.
Pamela’s Pancake & Baking Mix

Photo 107114634 © Shaiith | Dreamstime.com
One of my favorite morning meals is pancakes. I don’t eat them as often as I’d like, but when I do I want them on my plate fast.
In the past, I’ve made pancakes from scratch. Being gluten free, this invariably involved finding and mixing a bunch of gluten-free flours and other ingredients. By the time I got everything together, I was ready to just have a bowl of cereal.
So I was very pleased to discover Pamela’s Pancake & Baking Mix. It’s quick and easy to make a batch of these gluten-free pancakes. All the recipe requires is the addition of an egg, some water, and a tablespoon of oil.
These pancakes have a soft and fluffy interior and a slight pleasantly nutty flavor. There was a delicate crisp on the outside of each, and they browned up beautifully.
I shared these with some people who do eat gluten, and they all agreed the pancakes had good consistency and were tasty. One of these individuals is very hard-to-please when it comes to trying anything gluten free, so I knew I’d found a mix everyone could enjoy.
Made from almond meal, brown and white rice flours, cultured buttermilk, and other gluten-free ingredients, a serving of two 4-inch pancakes contains 8 grams of whole grains. This product is Certified Gluten-Free and Kosher Dairy Certified OU-D. I really appreciate how there’s no added sugar in the mix.
Pamela’s has been in business since 1988. Their commitment to creating high-quality products for gluten-free consumers shows, and as they say, everything they make is crafted with love.
A 24-ounce bag of Pamela’s Pancake & Baking Mix retails on their website for $9.09. A 4-pound bag costs $18.99.
Apple Pancakes
- 1 cup flour
- 1 tsp baking powder
- [q:1/2] tsp baking soda
- 1 tsp ground cinnamon
- [q:1/4] tsp salt
- 2 eggs
- 1 cup milk
- 2 Tbsp oil, plus additional for oiling pan
- 2 apples, peeled, cored, and thinly sliced, divided
- Whisk flour, baking powder, baking soda, cinnamon, and salt in a large mixing bowl.
- Beat eggs together in medium bowl. Whisk in milk and the 2 tablespoons of oil. Add egg mixture to flour mixture. Stir until smooth.
- Add a small amount of oil to a large nonstick skillet set over medium heat. Sauté [q:1/3] of the apples in skillet for 1 minute.
- Pour [q:1/3] of batter over apples. When bubbles begin to appear on surface of pancake and underside is light brown, flip pancake. When underside is golden, remove pancake from pan.
- Transfer pancake to a plate. Repeat steps 3 and 4 to make 2 additional pancakes. Serve with maple syrup or applesauce.
Berry Protein Pancake Bites
Pancakes
- 1 cup gluten-free flour
- [q:1/2] cup Whey Protein, Creamy Vanilla Powder
- [q:1/4] cup Monk Fruit with Erythritol, Organic Powder
- [q:1/2] teaspoon baking powder
- [q:1/4] teaspoon salt
- 1 cup whole milk
- 1 large egg
For Serving
- 1 cup mixed berries
- 3 cups low-fat cottage cheese or yogurt
- Preheat the oven to 350ºF and lightly grease 24 mini-muffin tin cavities with butter or coconut oil. In a medium mixing bowl, whisk together flour, protein powder, monk fruit sweetener, baking powder, and salt. In a separate small bowl, whisk together egg and milk until just combined.
- Stir wet ingredients into dry until blended and smooth. Fold in berries.
- Fill muffin cavities with batter. Top with additional fresh berries if desired. Bake for 16 to 18 minutes. Cool pancake bites in tins for 15 minutes.
- Gently remove pancake bites and place 6 in large compartments of 4 meal prep containers. Add cottage cheese to small compartments and top with berries.
Wholegrain Waffles
- [q:1/2] cup Eden Rye Flakes
- [q:1/2] cup Eden Kamut Flakes
- [q:2/3] cup Eden Millet
- [q:1/2] cup organic unbleached white flour
- [q:1/4] tsp Eden Sea Salt
- 2 tsp non-aluminum baking powder
- 3 Tbsp Eden Extra Virgin Olive Oil
- 1 Tbsp Eden Apple Cider Vinegar
- [q:1 1/2] cup EdenSoy Vanilla
- 1 cup organic maple syrup
- Place the rye and kamut flakes in a blender or food processor and grind for 1 to 2 minutes until a coarse flour.
- Remove and place in a mixing bowl. Add the millet to the blender and grind about 4 to 5 minutes until flour.
- Add millet flour, unbleached white flour, sea salt and baking powder to the mixing bowl and mix thoroughly.
- In a separate bowl combine the oil, vinegar and EdenSoy. Mix and let sit for 3 to 4 minutes. It will become thick like buttermilk.
- Add soy buttermilk to the dry ingredients and blend well.
- Heat a waffle iron and lightly oil. When hot reduce the temperature setting to low (1 to 3).
- Add a ladle of batter in the waffle section, close the cover and cook until done, about 2 to 3 minutes or until the cover lifts without sticking. Remove the waffle and repeat.
- Serve with maple syrup.
Gluten-Free Blueberry-Ricotta Pancakes
- [q:1/2] cup gluten-free oat flour*
- [q:1/2] cup buckwheat flour
- 1 tsp baking powder
- [q:1/4] tsp salt
- 1 Tbsp oil, plus additional for oiling pan
- 2 eggs
- 1 cup ricotta cheese
- [q:1/2] cup your favorite milk
- 1 cup fresh blueberries
- Mix oat flour, buckwheat flour, baking powder, and salt together in a large bowl.
- Whisk the 1 tablespoon oil, the eggs, ricotta cheese, and milk together in a medium bowl until blended.
- Add wet ingredients to dry ingredients and stir until combined. Fold in blueberries.
- Heat 1 teaspoon of the oil in a nonstick skillet set over medium heat. Add [q:1/4] cup of batter onto skillet. Repeat to make additional pancakes. Cook for 2 to 3 minutes. Carefully flip and cook other side for approximately 2 to 3 minutes, until pancake is cooked through. Repeat process until all batter is used. Add oil to pan as needed to prevent pancakes from sticking.
- Top with maple syrup, honey, or jam.
Strawberry Applesauce Pancakes
- 1 cup Eden Soft White Pastry Wheat Flour
- 1 cup Eden Short Grain Brown Rice Flour
- [q:1/4] tsp Eden Sea Salt
- [q:2 1/2] tsp non-aluminum baking powder
- [q:1 1/2] cup Unsweetened EdenSoy
- 1 Tbsp Eden Apple Cider Vinegar
- [q:3/4] cup Eden Apple Strawberry Sauce
- 2 tsp Eden Extra Virgin Olive Oil, for the pancake batter
- 1 cup strawberries, sliced
- Eden Safflower Oil, for frying pancakes
- Mix dry ingredients together in bowl and set aside.
- Combine Edensoy, vinegar, and olive oil in a separate bowl and allow to sit for 10 minutes to create a soy buttermilk.
- Add water and whisk wet ingredients in with dry. Fold in apple sauce.
- Oil pancake griddle or cast iron skillet and ladle [q:1/3] to [q:1/2] cup batter for each pancake. Cook until golden on bottom, flip over, and cook until batter is no longer wet.
- Serve with pure maple syrup, sliced fresh strawberries, or Eden Apple Strawberry Sauce.
Finnish Oven Pancake with Berry Sauce
Pancakes
- 1 cup all-purpose flour, sifted
- [q:1/4] tsp ground cardamom
- 3 Tbsp unsalted butter, melted and cooled, divided
- 2 Tbsp honey
- 2 large eggs, beaten
- [q:1 1/4] cup low-fat milk
- [q:1/2] tsp vanilla extract
Berry Sauce
- 8 oz fresh strawberries, stemmed and sliced into quarters
- 8 oz fresh blueberries
- [q:1/2] cup orange juice
- [q:1/8] cup honey
- 1 tsp vanilla extract
- In a large bowl, add flour, cardamom, 2 tablespoons of the melted butter, the honey, eggs, and milk. Using a hand mixer, mix ingredients together until batter is smooth. Let batter sit for 1 hour for better rising.
- Put an 8-inch cast-iron pan in the oven to heat up. Preheat oven to 425°.
- Carefully remove hot pan from oven. With a pastry brush, add remaining tablespoon of melted butter to pan. Make sure to brush butter up sides of pan as well as bottom. Pour batter into pan. Cook for 20 to 25 minutes, or until pancake has risen, is golden brown at edges, and looks just set in middle.
- While pancake is cooking, make Berry Sauce. Place strawberries, blueberries, orange juice, and honey in a saucepan over medium heat. Bring mixture to a boil. Reduce heat to medium and simmer for 3 to 5 minutes, or until fruit is soft. Remove from heat and stir in vanilla extract.
- Serve pancake immediately from oven with sauce.
Fresh Corn Pancakes with Lime Drizzle
- 6 Tbsp whole-wheat pastry flour
- 6 Tbsp unbleached all-purpose flour
- [q:1/4] tsp salt
- 1 large egg
- [q:2/3] cup 1 percent milk
- 4 tsp unsalted butter, melted
- [q:1/2] cup fresh corn kernels (1 medium ear)
- 1 medium scallion, green part only, very thinly sliced
- 1 egg white
- 2 Tbsp honey, preferably wildflower
- 1 to 2 Tbsp fresh lime juice
- In a medium mixing bowl, combine flours and salt.
- In a small bowl, use a fork to beat egg. Add milk and melted butter and stir to combine.
- Add wet ingredients to dry ones, mixing until combined but small lumps still remain. Stir in corn and scallion greens.
- In a small bowl, use a hand or electric mixer to beat egg white until soft peaks form. Gently fold egg white into pancake batter.
- Coat a heavy skillet, preferably cast iron, generously with cooking spray and set pan over medium-high heat. When drops of water flicked into pan bounce, re-stir pancake batter. Using a [q:1/4] cup measuring cup, scoop down to bottom of bowl and dip out about 3 tablespoons batter. Pour batter onto skillet. Repeat, placing pancakes about 3 inches apart. Cook until bubbles dot pancakes, edges look opaque, and bottoms are nicely browned, about 3 minutes. Flip pancakes and brown lightly on second side. Transfer pancakes to platter and cover to keep warm.
- For drizzle: In a small, clean bowl, whisk honey and 1 tablespoon of the lime juice together until combined. If syrup is too sweet, add more lime juice to taste. Serve pancakes with honey-lime drizzle.