Pancake & Waffle Mixes

I love this product though it is expensive. I use it as a 1:1 or 1:2 parts with my homemade ground grains to lighten the texture of my healthily multigrain pancakes. It also makes an excellent :2nd coating following the dipping of white fish cut in sticks to lightly brown in butter for homemade fish sticks. I will never go back to other fish sticks. I dip them in my homemade tartar sauce made from mayonnaise. Braggs Vinegar. Lemon juice and relish. Yum Yum!

Love this product! Finally I can eat again!

This delicious mix makes beautiful brown flavorful waffles that are light and airy with the right amount of density. When my older son was a teenager he had a severe case of acne that lasted a couple of years. I found suggestions that he should try a gluten free diet so we did. All I can say is initially we were not impressed with any of the gluten free bread products we bought or made. Then I found Pamela's Gluten Free baking mix and tried making the waffles. They were amazing! After making waffles on a weekly basis for a few months I tried the banana nut bread recipe. Yum! Now, years later, we are still using this wonderful product and we don't even need to eat a gluten free diet. * By the way, my son's acne went away after just a few weeks on a gluten free diet. He stayed on the diet for 2 years after that. He's fine now. Over the years I've tweaked the waffle recipe that's on the bag a little. It's not necessary but I like to change things out sometimes. Anyhow, when I beat the egg whites, I add about 1/4tsp of vanilla and about 1/4 cup sugar. Also, I think Pamela's reduced the butter in their waffle recipe by half after we had been making it for over a year. I still use the 2 Tbsp butter or unrefined coconut oil initially called for in each batch. When I use unsalted butter or coconut oil I add a little salt to the mix. We have a restaurant quality Belgian waffle iron which might make a difference but they are heavenly served with strawberries, maple syrup and fresh whipped cream. We make extras and freeze them for snacks throughout the week. I recently ran out of Pamela's mix and made some waffles using wheat mix and everyone agreed that they weren't as good. Pamela's rocks!

Pamela's is such a great product. I've used this for 20 years since I was diagnosed with celiac disease. This is always my go to and use it for so many things. Their recipes are online so always to find the right recipe. All of their flours and products are very good!! Number 1!

My new perfect-world 'wish list item' is a 'collection' that has one of each of the bag-style mixes that Pamela makes. I mean geez buying a whole collection of any given thing just to try it out is pretty expensive! But this bake mix rocks. I didn't use to think I had any dietary issues. When I was 35 I suddenly developed 'severe asthma' but had never had it before. But when I accidentally dropped gluten from my diet (eating mostly meats/eggs/veggies for 3 weeks) I discovered that my "severe asthma," and a decent chunk of my allergies, acne, acid reflux, brain fog, etc. were apparently due to gluten. Ironically grain-based foods have been the primary foods my entire life, sigh. Giving up everything remotely bread-like really sucked. I did it for the sake of keeping my sugar intake low (carbs are either fiber or sugar--so a bagel tends to have more sugar to the body than a candy bar) but once in awhile I would just leap off the wagon and eat something baked. The problem was, it wasn't just that I'd be increasing my sugar/carb intake, which I can live with now and then, but I'd be getting gluten too, and would discover by nightfall when it became inconvenient to breathe that my 'severe asthma' was back. (Why more people with asthmatic kids don't at least *try* serious food eliminations is beyond me...) My boyfriend's docs after much testing tried to diagnose him with Crohns and IBS, insisting he is not celiac [like his sister] and should just keep eating those healthy (...) whole grains. But it turns out when he avoids gluten for awhile, he isn't sick and in pain, he's just fine, as an amazing coincidence. So in the process of experimenting, we've discovered Pamela's brand. It is a dream come true. Pancakes. Waffles. Cookies. Cakes. Breaded fried chicken. We don't use it very often (as we're mostly lowcarb) but when we do, my 13 year old gives it two thumbs up... There is nothing we've tried to make with this, pretty much using it like flour for the most part, that has not come out good. I am hugely grateful for Pamela's brand making gluten-free eating just as tasty as mainstream food. Since I unfortunately am only 'inconvenienced' by gluten (as opposed to genuine *pain*) I'm the type that would occasionally eat it anyway just because I so missed a lifetime food that was based on grains. Thanks to Pamela's, now I can have those foods once in awhile without damaging my body in the process. Yay! I can't wait to try some of the other options!

Truly a gift from heaven! Pamela's products have tremendously simplified my ability to cook and bake for the gluten-sensitive members of our family, including myself! The best part of this mix is that I am able to substitute it nearly 1:1 in regular recipes calling for traditional all-purpose flour, specifically for cakes & muffins. For yeast based recipes, be sure to try Pamela's Bread Mix! The pancakes made with this mix are also phenomenal, and the main reason we initially began buying this product. I do have some tips for modification, primarily with purpose of lowering the calories in most recipes: Pancakes: For 2 servings (4 medium pancakes): In a clear 2 cup measuring cup...Mix 1 egg, 1 small (5.3 oz) container Greek Vanilla Yogurt (I prefer Dannon Oikos), a few drops vanilla extract, and just enough water to get to the 1 cup line. Mix thoroughly with a fork, then add 2/3 cup Pamela's Pancake mix. Stir thoroughly, but don't overdo it. Mix should be thicker than traditional pancake batter, pour onto hot griddle, spreading dough out quickly with a spoon if necessary to approx. 4 inch pancake size. First side will brown quickly, second side will take considerably longer. Result is a high protein, lower calorie, fluffy, melt in your mouth pancake! Muffins/cakes: I have successfully substituted the flour 1:1, although I normally further substitute 1/4 to 1/2 cup of the recipe with almond flour. Pamela's pancake flour works exceptionally well in recipes with a strong flavor component, like pumpkin spice. Note that there is already baking powder and baking soda incorporated in this flour, so you will need to reduce or eliminate the amount the recipe calls for. I typically halve the recipe baking powder/soda amount for muffins/cakes. Drop Biscuits: 1 cup Pamela's pancake mix, 1/2 cup plain greek yogurt, 1 egg, 2 Tbsp melted butter...mix thoroughly, dough should be thick...add additional flour mix if dough will not hold peak...do not let dough sit, Drop by large spoonfuls on greased cookie sheet and bake at 375 for about 12-14 min. Makes 4-6 biscuits. My best discovery ever since I began experimenting with greek yogurt is that most bread, cake, muffin, and cinnamon roll dough recipes can easily be modified by substituting half the butter/shortening/oil with either vanilla or plain greek yogurt (I recommend Costco Kirkland brand). The calorie reduction is incredible...just 1/4 cup butter has 400 cal and 44 g of fat...the same 1/4 cup of plain greek yogurt has only 35 calories, 0 g fat, and 6 g of protein...may take a little experimentation, but well worth the effort!!! I feel like my baked goods are even fluffier and lighter when made with the greek yogurt. I also normally substitute all but 1 egg with egg whites, for further calorie and cholesterol savings. Happy Baking!!!

I was recently diagnosed with celiac disease and started to follow a gluten-free diet. Before I was diagnosed I took great joy in baking healthy whole-grain treats frugally from scratch and loved the nutty fullness that my breads and treats had. Once I cut out the gluten I continued to enjoy some of the other grains out there, like rice, quinoa, corn, and millet. I have missed bread and pancakes, especially, however, as those were key parts to some of my favorite breakfasts. At a recommendation I picked up a packet of this mix to try, skeptical of the gummy or crumbly nasty tasting pancakes I might have to be drenching with syrup just to swallow. As we mixed up the pancakes according to directions, I could tell that this was going to be something special. It had little flecks from the almond meal that pleasantly reminded me of some of my successful whole grain pancakes (not tough dense things that some people consider food). The texture was smooth and silky. As they cooked, there was not the slimy looking top that the previously gummy pancakes had. They were a little different from wheat pancakes, but still looked amazingly good. There was very nice browning on the bottom after we flipped them over. When they were done, they looked like pancakes. REAL pancakes. Topped with a bit of maple syrup, these were such a treat for my poor abused tastebuds. A fluffy texture, a fine grain, not a trace of gummyness to be found - I was in heaven. As far as I am concerned, my search for a gluten-free baking mix stops here. I have no desire at this point in my life (full-time student, wife and mom to a toddler) to relearn how to bake my favorite foods. This mix is a great value, easy and so delicious - not to mention it is nutritious - that I am happy to save a place in my pantry for it. Thanks, Pamela's, for such a great product, and to Amazon for carrying it at such a great value.

I love Pamela’s pancakes mix. Easy to use. Good taste good ingredients.

We were given this mix from a friend who travels to America and always buys a pack when he's there. So glad we don't have to wait for one of his trips to stock up now you can order through Amazon UK. You do have to pay import tax but I think it's worth it. Easy to make and tastes amazing. These pancakes are a family favourite.