Pancakes are, by far, one of my weekend morning favorites. Nothing says lazy morning like sizzling hotcakes and globs of maple syrup! But, as you may have already discovered for yourself, finding good gluten-free recipes that don’t taste like cardboard is a rarity. That’s why this one is such a gem! It’s just easy as throwing together any other cheat-baking-mix and so incredibly good you’ll want to double check to make sure they’re actually gluten-free!
My secret weapon is Pamela’s Baking & Pancakes Mix. Unlike other gluten-free mixes, Pamela’s Baking & Pancake Mix doesn’t leave a gritty aftertaste making you wonder if you accidentally ingested sand. Eating Pamela’s is like eating any other good food… you don’t realize it’s good for you because it’s so good! (Note: this post is not sponsored or an affiliate post, I just love Pamela’s Baking & Pancake Mix!)
It’s as easy as pie… or pancakes! After mixing the ingredients, just fry like normal cakes. Keep in mind, due to the honey, the batter will be very sticky. I had to re-grease between each pancake.
It’s a slightly tedious process on a cast-iron skillet, as you can only fry one at once. But it is well worth the effort. This is the result… the beautiful, perfectly cooked taste without the gritty aftertaste that often accompanies gluten-free products.
I just can’t get over the beautiful texture! If you’ve ever baked gluten-free, you know the struggle! It is nearly impossible to get a close likeness for both taste and texture, so you end up sacrificing one or the other. But now, we don’t have to!
Top a stack with a beautifully plump butter ball and douse with honey for the perfect experience.
A few things to keep in mind… first and foremost, as amazing as these little beauties are, they are still gluten-free. This means they are tastily scrumptious in the moment… but don’t keep well. I would recommend only making as much needed for one setting, as you will be disappointed if you try to reheat them another day.
Also, we combined the peanut butter and honey because it is one of our favorite taste combinations! But if it’s not your favorite, just substitute for blueberries, cinnamon, or chocolate chips – whatever suites your fancy!
And now, without further ado, I give you the easiest, tastiest, gluten-free pancake recipe I have ever tried! Enjoy!
Gluten-Free Honey PB Pancakes
Makes 8-12 pancakes
Prep Time: 5 minutes
Cook Time: 1-2 minutes per pancake
Total Time: 25-30 minutes for a double batch
Double-batch of Pamela’s Baking & Pancake Mix
2 TBLS of Oil
1 1/2 cups of water
1/4 cup of honey
2 TBLS of peanut butter
Follow the directions for Pamela’s Baking & Pancakes Mix with ingredients doubled.
Mix ingredients thoroughly.
Add honey and peanut butter (or variety of choice) and mix well. Set aside.
Grease frying pan (I prefer my cast iron pan) or skillet and turn on medium heat (350 degrees).
Once surface is hot, pour 1/4 cup of mixture in pan and fry until large bubbles form and the sides come up easily.
Flip and cook for another 30 seconds-1 minute.
Repeat until all batter has been cooked.