Gluten-Free Pancake Mix

EASIER

VEGETARIAN

GLUTEN-FREE

Makes 4 batches, about 16 pancakes per batch

Not only are these gluten-free, they’re egg-free, too, thanks to the binding power of cornstarch. Store oat, white rice, and buckwheat flours in tightly sealed containers in the freezer to extend their freshness for up to 1 year. This mix, however, should be kept at room temperature since a cold grain mix can prevent the pancakes from rising in the skillet.

For the Mix

3 cups yellow cornmeal

2 cups oat flour

1½ cups white rice flour

1½ cups buckwheat flour

¾ cup granulated white sugar

¼ cup cornstarch

2 tablespoons baking powder

1 tablespoon baking soda

1 teaspoon table salt

For Each Batch

2¼ cups Gluten-Free Pancake Mix

1½ cups cultured buttermilk

¼ cup nut, canola, or vegetable oil, plus more for greasing the pan

1 teaspoon vanilla extract

To Make the Mix

1. Whisk the cornmeal, oat flour, white rice flour, buckwheat flour, sugar, cornstarch, baking powder, baking soda, and salt in a very large bowl. Pour into a large container, seal well, and store in a cool, dry, dark place for up to 2 months.

To Make a Batch of Pancakes

2. Mix the pancake mix with the buttermilk, oil, and vanilla until uniform.

3. Warm a large nonstick skillet or a large nonstick griddle over medium heat. Swirl a little oil in the skillet or spread on the griddle. Pour a scant ¼ cup of the batter onto the hot surface to create one pancake, then make more as desired without crowding. Cook until small bubbles open up across the surface, less than 2 minutes. Flip and continue cooking until lightly browned, about 1 minute. Make more pancakes as you can, regreasing the surface after ever other batch.

Test Kitchen Notes

• Make sure the oat flour is certified gluten-free.

• Baking powder made in the U.S. is almost always gluten-free; those from other countries may not be. Check the label or manufacturer’s website.

• These grains can absorb varying amounts of ambient moisture, based on their age and the day’s humidity. Play around with the final amount of buttermilk to get the right, thin, pancake-batter texture.

• For waffles, use 1⅓ cups buttermilk per batch.

Voilà! Don’t throw out extra pancake or waffle batter. Cook it all up, then freeze the uneaten results. Drop the frozen pancakes or waffles into a toaster for a fast breakfast.