Breakfast for 8

Gluten-Free Pancake Mix

Name: Gluten-Free Pancake Mix
Total time: 25 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup brown rice flour; 3/4 cup white rice flour; 1 cup gf oat flour; 1 cup raw buckwheat flour; 1/4 cup yellow cornmeal; 3/4 tsp xanthan gum; 1 tsp salt; 1 tbsp baking powder; 1/2 tbsp baking soda; 1/4 cup granulated sugar; 1 cup gluten-free pancake mix; 1 large egg; 1 tbsp butter; 1 1/4 cups low-fat buttermilk

$2.37for 425 minServes 8

This gluten-free flour blend makes tender pancakes cooked in a buttered skillet until golden and firm.

Photo: minimalistbaker.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Wild, 6.5 oz$0.15/oz typical	6.5 oz	$0.97Typical price
	Quinoa, 6 oz$0.20/oz typical	6 oz	$1.20Typical price
	Cornmeal, 1.25 oz$0.08/oz typical	1.25 oz	$0.10Typical price
	Cake, 4 oz$0.18/oz typical	4 oz	$0.72Typical price
	Eggs, 1$0.30 each typical	1	$0.30Typical price
	Butter, 0.5 oz$0.40/oz typical	0.5 oz	$0.20Typical price
	Buttermilk, 11 oz$0.05/oz typical	11 oz	$0.53Typical price
Total for the servings shown		$4.74

Swaps

Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

FlourCornstarch, vanilla, yeast, cocoaBaking powder and sodaSugar and brown sugar

Not included in the cost.

25 minstart to table
Easydifficulty
8servings as written
$typical cost tier

American Vegetarian Kid-friendly Budget Breakfasts

Typical price

$0.59 per serving$2.37 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 cup brown rice flour
3/4 cup white rice flour
1 cup gf oat flour
1 cup raw buckwheat flour
1/4 cup yellow cornmeal
3/4 tsp xanthan gum
1 tsp salt
1 tbsp baking powder
1/2 tbsp baking soda
1/4 cup granulated sugar
1 cup gluten-free pancake mix
1 large egg
1 tbsp butter
1 1/4 cups low-fat buttermilk

Steps

Whisk the rice flours, oat flour, buckwheat flour, cornmeal, xanthan gum, salt, baking powder, baking soda, sugar, and pancake mix in a large bowl.
Beat the egg, melted butter, and buttermilk in a separate bowl.
Stir the wet mixture into the dry mixture until just combined, then rest the batter for 5 minutes.
Heat a lightly buttered large skillet over medium heat.
Cook 1/4-cup portions for 2 to 3 minutes per side, until golden and cooked through.