Gluten Free Pancakes Mix Recipes

1. Preheat skillet to medium-high heat. In a bowl, whisk together milk, eggs and oil. Add baking mix and whisk until smooth.
2. For each pancake, pour ¼ cup batter onto hot skillet. Cook until the top is bubbly, about 3 minutes. Flip and cook an additional 2 minutes. Serve immediately or hold in a warm (200°F) oven until ready to serve.

But let’s talk toppings! Yes, I have been known to eat pancakes layered with fried egg and bacon. Ham and cheese? Check! All sorts of fruit, yogurt, nut, and homemade syrup concoctions? Always on board! I’ve even made chocolate syrup using coconut milk, cocoa powder, and pure maple syrup. In essence, I always enjoy coming up with new ways of serving pancakes.

Let’s face it: butter and store-bought syrup are tough to beat as pancake toppings; however, unless you buy pure maple syrup, which can be expensive, you end up using syrup that is full of artificial ingredients and cane sugar. From fresh fruit and nuts to compotes or homemade syrups, many toppings don’t require much time at all, just a little forethought. Let’s gather some ideas for our next stack of pancakes, shall we?!

Fruit, nuts, yogurt, seeds, nut butters:

I love chopping fresh fruit and adding it to a pancake breakfast, along with raw nuts, yogurt, seeds, and/or nut butters. Peanut butter and banana will always win me over. I also love fresh mango or pineapple along with chia seeds and/or pumpkin seeds. Taking the raw and fresh route is fast, easy, adds health benefits to your meal and helps avoid the temptation to douse a stack of pancakes with syrup.

Fruit Compote:

Compote is made by heating fruit, a small amount of liquid and sweetener in a saucepan and allowing it to gently boil until it softens and becomes juicy. For soft fruit (like berries), this process only takes about 15 minutes. For heartier fruit (such as apples and pears), the process takes about 35 to 40 minutes. I like to add a little bit of a natural sweetener, such as honey or pure maple syrup, in order to keep the compote healthful yet sweet. Mimicking apple or berry crisp using fruit compote and granola makes for such a treat, and makes you feel like you’re eating dessert for breakfast!

Homemade Syrup:

Homemade syrups are easier than you’d think! They can be made using a large variety of fresh fruit. You simply start by cooking your fruit of choice with water and sweetener (just like you would a compote), and then strain the fruit pulp in order to achieve a syrup.  You can add your desired amount of pure maple syrup or honey in order to sweeten the syrup to your liking.

In addition to a fruit-based syrup, did you know you could make thick, creamy toppings using full-fat coconut milk? Simply heat up a can of coconut milk and allow it to boil for 40 to 50 minutes until it thickens. You can keep it simple by adding a natural sweetener and vanilla extract. For a citrus-y topping, add lemon zest, a small amount of lemon juice, and maple syrup. Also try a chocolate-y topping by mixing the coconut milk with cocoa powder, a pinch of cinnamon, and some pure maple syrup for a decadent yet healthful treat!

Topping Ideas:

1. Plain Greek yogurt (or crème fraiche) and fresh berries
2. Almond, peanut, or cashew butter, and sliced banana
3. Fresh chopped peaches, honey, and chia seeds or pumpkin seeds
4. Full-fat coconut milk, chopped mango, chopped walnuts
5. Fruit Jam and chopped nuts
6. Homemade chocolate syrup using canned coconut milk
7. Fried egg and bacon
8. Country-style ham and cheddar cheese
9. Apple Crisp Topping (see recipe below!)
10. Blueberry, blackberry, pear, or apple compote (see recipe for blueberry compote below)

What are your favorite pancake toppings?

Apple Crisp Topping

Ingredients:

• 2 Apples, peeled and chopped
• 1/3 cup Water
• ½ tsp Cinnamon
• Pinch of Salt
• 2 Tbsp Honey or Maple Syrup
• ¼ to ½ cup Granola

Instructions:

1. Add all ingredients except for the granola to a medium-sized pot and bring to a boil. Reduce the heat, cover, and allow the mixture to boil gently for 30 minutes, stirring occasionally. Uncover, stir in ¼ to ½ cup of granola and continue to cook until most of the moisture has burned off.
2. Add desired amount of topping to fresh-off-the-griddle pancakes.

Blueberry Compote/Syrup:

Ingredients:

• 2 cups Blueberries (fresh or frozen)
• 3-4 Tbsp Water
• 2 Tbsp Pure Maple Syrup
• Pinch of Salt

Instructions:

1. In a small pot, heat all of the ingredients until the mixture comes to a full boil.
2. Reduce heat, cover, and allow mixture to gently boil until blueberries are juicing out and have softened, about 15 minutes.
3. Uncover and cook, stirring occasionally, until mixture has thickened and berries are coated with a syrupy consistency, about 5 minutes.
4. Serve immediately on pancakes or store in the refrigerator for up to 1 week and reheat when ready to use.