Review: Bob’s Red Mill Gluten-Free Pancake Mix

Ok, I’ve been eating these for a week now… and it took me that long to figure out what I think about them.  These do not taste like pancakes, so don’t get your hopes up.  But, they are not bad.  It took me a few days to get past the almost gritty texture they have… these feel like a very fine cornbread.  The flavor leaves something to be desired, but I have found that mixing spices or fruit preserves in to the mix makes for a much better pancake.  Just remember that you are basically flavoring corn bread, so anything that will go with cornbread should go just fine here.

 My personal mix:

1 tbsp cinnamon, 1 tsp ginger, 1 tsp nutmeg, 1/2 tsp black pepper, pinch cayenne pepper, pinch salt (per 4″ pancake).

I’ve tried sprinkling it on and mixing it in and frankly, mixing it in gives a better flavor.  It is a bit tricky to overcome the blandness of these pancakes, so don’t be afraid to be liberal with the seasonings.  If all else fails, Mrs. Butterworth to the rescue!! 😉  Serve with real butter, it is so much better with corny things.

You can mix a whole bunch up ahead of time and refrigerate, but be sure to get them to room temperature before trying to cook them.  Frankly, it won’t hurt to thin them just a little with milk after they’ve been in the fridge for a few days.  These make TALL pancakes (one 4″ pancake is the height of maybe 2 – 2.5 regular pancakes).


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