Cherrybrook Perfect Pancakes

I love pancakes.

And when I want them to come fast and simple, I default to a mix.

Where would the world be without fast and simple?

Anyway, I wanted to share with you my results from making Cherrybrook Kitchen pancakes, in hopes that it will give someone courage in making gluten free and vegan pancakes when they live a busy lifestyle.

From the outset, looking at the simplistic ingredients on the label of Cherrybrook Kitchen pancake mix you think, "hum, this should be interesting". Yet, I was pleasantly surprised that the pancake was absolutely delicious!

The pancakes are everything the box says they are...

Light, fluffy, and truly good. 

Just look at the fluff on these cakes!

What are they made with?

The ingredients include: White rice flour, evaporated cane juice, potato starch, non-aluminum baking powder, tapioca starch, vanilla flavoring, sea salt, and xanthan gum. That simple. Truly, that is all it takes.

These are delicious. 

1 cup of Cherrybrook Kitchen pancake mix
3/4 cup soy milk or rice milk
1-2 tbsp milled flax
2 tsp olive oil

Combine all ingredients into a mixing bowl, and stir well.

While you are doing that heat a griddle or pan to medium-low heat and add in some cooking spray like olive oil spray.

Pour 1/4 cup of batter into the pan and cook until the sides look dry. This mix will not bubble very much, so just look for the drying of the edges.

Flip the pancake and then cook second side until evenly golden brown. 

Waffles Alternative:
1 cup pancake mix
3/4 cup + 1 tbsp soy or rice milk
1- 2 tbsp milled flax
2 tsp oil
Mix well and put in waffle maker.

I can't wait until we make these again...



Nicole said...

You really got those pancakes to look moist and attractive. That is wonderful. Your blog is beautiful.

Anonymous said...

I tried the chocolate chip version today. For some reason it,stuck to the pan . The pan was hot enough . However, the batter was thick because I eyeballed it instead of measuring it. Do you think that was why?

Bella M. said...

Hey there! I am sorry that your version of this recipe did not turn out for you. But as you mentioned, sticking to the pan can occur from various reasons - not enough moisture, resulting in thick pancakes that will stick for sure, or not pre-oiling the pan to protect the delicate pancake from the pan's sticky surface (even when its non-stick supposedly). Next time, tell me how it came out when you thin out the batter by direct measurement, and with pre-spraying the pan. Make sure the batter is runny. It should not come out thick for pancake batter :) Thanks for writing ~Bella

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