Pamela’s Pancake Mix Review: A Righteous Stack of (Gluten-Free) Pancakes!
To cut right to right to the chase, I have to say that I am quite impressed! Not bad, not bad at all! A real righteous stack of plump, fluffy, tasty pancakes with nice color and nice texture (crispy on the outside, moist and cakey on the inside.) I would give these a solid two thumbs up.
I made several batches and learned a few things along the way. The first is that I prefer to replace the 1 tablespoon of oil called for in the recipe on the back of the bag with 1 tablespoon of melted butter. I think the flavor is better. I also reduced the water from 3/4 cup to 1/2 cup, as I prefer a slightly thicker batter.
The pancakes brown up quickly, so keep your heat low. And, as with any pancake recipe, be careful not to overcook them or they’ll dry out. The raw batter has a slightly grainy/sandy texture so be careful not to undercook as well. Also, the mix has dairy (buttermilk powder) and nuts (natural almond meal) and needs one egg for the pancake recipe, so it’s not vegan or nut-free. A complete list of ingredients can be found on the Pamela’s Products website.
When I shopped for Pamela’s Baking and Pancake Mix at my local natural foods bodega, my only choice was to pay $17 for a large, 4-pound bag. I was a little peeved to shell out so much cash for something I was only going to experiment with. What was I going to do with 4 pounds of gluten-free pancake mix? Turns out, I’m happy to have this on hand and not only for those gluten-free pancake Sundays. There’s some pretty yummy sounding recipes on the back of the bag that I’m looking forward to trying out. Bisquick-style Drop Biscuits! Scones and muffins! Banana Loaf Cake!
Look for Pamela’s Baking and Pancake Mix at most natural food stores, co-ops and well-stocked grocery chains. You can also order in bulk from Amazon at $40 for a 3 pack of 4-pound bags. Note: Further proof that Pamela’s Mix rocks the gluten-free world is that 333 out of 358 people give it 5 stars on Amazon.
Related: Then and Now: How Has Your Breakfast Changed?
(Images: Dana Velden)