October 20, 2010

This weekend, I gave the new

I don't know what I was expecting, but I was pleasantly surprised how similarly the gluten-free pancakes cooked to the regular kind. Tiny bubbles and golden edges helped indicate when it was time to flip. Each pancake turned out fluffy and not too thick - just right! They tasted great, too. While they had a slight rice-y flavor, it definitely didn't bother me (the mix is made of rice flour after all). In the fall spirit, I served the pancakes with warm, delicious Sautéed Apples and about a tablespoon of maple syrup. Mmm!

Here's the recipe I used (and my alterations) from the back of the box:

Gluten Free Bisquick Pancakes

1 cup Bisquick Gluten Free mix
1 cup milk (I used dairy-free Almondmilk)
2 Tbsp vegetable oil (I used canola oil)
1 egg
(1/2 teaspoon vanilla extract)
(cinnamon, to taste)

- Stir ingredients until blended.
- Pour by slightly less than 1/4 cupfuls onto hot greased griddle.
- Cook until edges are dry. Turn; cook until golden.

    Makes 10 pancakes.

    So, have you tried Bisquick's new Gluten Free mix? Did you like it? I'd love to hear your thoughts!

    Craving breakfast food now? Check out our Top-Rated Breakfast and Brunch Recipes.

    You May Like