Gluten-Free, Non-GMO, Organic Pancake Mixes

BY Mike Adams TIMEApril 17, 2014 PRINT

By Mike Adams, editor of Natural News

I developed these pancake mixes because I love pancakes but don’t want to eat gluten. I also don’t want the GMOs, additives and fake fruits typically found in the popular mixes you might find at a grocery store.

So I set out to create a pancake mix based on coconut flour — a very difficult ingredient to work with in baked goods. Because it’s gluten free, coconut flour doesn’t have the sticky, self-binding texture of wheat flour. So I used organic tapioca starch and a small amount of guar gum to accomplish this instead.

As a sweetener, I used organic coconut sugar, probably the best low-glycemic, mineral-rich sweetener available today. It works very nicely in baked goods, too.

For flavoring, I turned to organic vanilla bean — the real stuff, not the artificial chemicals. In fact, here’s the full ingredients list for our Blueberry-Vanilla Pancake Mix:

Organic coconut flour, organic coconut sugar, organic tapioca starch, organic blueberries, sodium bicarbonate, organic vanilla, guar gum and salt

Also check out the ingredients of our Apple Cinnamon mix and our Banana Pecan Mix.

Important Instructions For Using Coconut Flour Pancake Mixes

Here’s the drawback of these mixes: they’re somewhat challenging to cook with in a pan because they don’t have the gluten “glue” found in wheat-based mixes. Also, coconut flour is a good insulator, so if you make the mix too thick, you will have pancakes that are cooked on the outside but raw in the middle.

For best results, here’s what I recommend:

1) To each 1 cup of pancake mix, add 3/4 cups of water (or raw milk), and 1 egg. Mix well.

2) For best results, use a two-sided waffle maker or pancake maker that applies heat to both the top and bottom of each pancake. You can also use a regular pan, but obviously I don’t recommend using non-stick cookware.

3) Use low heat for longer duration rather than high heat for shorter duration. Compared to wheat flour, coconut flour takes longer to cook all the way through.

4) If you cook these in a pan, go with smaller sized pancakes because they’ll be much easier to flip. (If you make them too large, you won’t be able to flip them with a spatula.)

5) For mixing the batter, aim for a thinner mixture rather than thicker. The heat insulative properties of coconut flour actually block heat transfer, preventing heat from penetrating the pancake, so you don’t want them to be too thick.

6) If you’re not used to eating coconut flour pancakes, take it easy! Don’t snarf down the entire plate at once. As with any new food you’re introducing into your diet, ease into it gradually.

ENJOY! These are the finest ingredients available on the planet, period! No one else that I know of tests their raw materials as diligently as we do, and it has taken us months to source these materials because of our extremely stringent demands. (In fact, a couple of months ago I thought we would have to cancel the plans entirely, but we finally found good sources.)

The overall taste of these pancakes is very delicious — no additional syrup is required because they already contain organic palm sugar.

I do sometimes put butter on these, however. (Can’t resist!)

Image of pancakes via Shutterstock


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