Recipes using the Pancake Mix

Gluten Free Birthday Cupcakes

  • 1 2/3 c Josie’s Best GF pancake mix
  • 1/4 tsp Baking Soda
  • 3/4 cup sugar
  • 1/2 cup butter
  • 1/4 cup yogurt (I use Brown Cow Maple )
  • 3/4 Cup half and half
  • 1/2 tsp apple cider vinegar
  • 2 tbs water
  • 2 egg whites
  • pinch of cream of tartar (optional but this will help your egg whites do what they need to do)
  • 1tsp vanilla
Melt the butter and mix well with the sugar in a large bowl.
Add yogurt, half and half, vinegar,  water and mix well.
Add the pancake mix and baking soda and mix until just incorporated.
Beat egg whites and cream of tartar (if using) until peaks form and you can see the “tracks” of the beater you’re using.  They should be fairly stiff.
GENTLY fold the egg whites into the batter.  It is important not to over mix the batter , the egg whites will not be perfectly incorporated and that’s fine but they should be evenly distributed.
Fill lined muffin tins 3/4 full and bake at 350 for about 20 mins.  or until a tooth pick comes out with only a few crumbs . Let cool completely and top with your favorite butter cream frosting.
This recipe was adapted loosely from Sally’s Baking Addiction Vanilla Almond Cupcakes

Gluten Free Cobbler Topping (also great for Strawberry Shortcake!)

Mix 1 cup Josie’s Best GF pancake mix & 1/4 tsp baking soda .

Using a pastry blender or your fingers ( always my go to) mix in 1/4 cup (cold) salted butter until well incorporated ( it should feel like sand)

In a separate bowl mix together 1/2 cup half & half and 1 large egg. Add to pancake mix / butter mixture and mix until just incorporated .

Plop on top of your favorite fruit and/ or berry cobbler mixture and cook as usual .

Tip: I like to give my fruit about a 10-20 min. head start before I add my cobbler topping . This apple strawberry combo did about 20 mins. @ 350 before I added my topping and then another 15 mins with the topping

Gluten Free Raspberry Cream Muffins

Cream 8 oz cream cheese & 1/2 cup sugar
Add 2 large eggs & 1tsp vanilla mix well
Add 1 cup Josie’s Best GF pancake mix & 1/4 cup water . Mix well
Fold in 1/2 cup raspberries ( I used frozen)
Fill lined muffin tins 3/4 full cook at 350 for about 20 mins until a toothpick inserted into the middle of a muffin comes out clean


Gluten Free Banana Muffins

Cream 1/2 c butter 1/2 c sugar

Add 1 tsp vanilla and  3 eggs mix well

Add  2 large over ripe bananas & 1/4 water mix well

Add 2 cups Josie’s Best GF pancake mix and mix until combined (don’t overdo it!)

Fill lined muffin tins about 3/4 full .  Bake at 325 for 20-25 mins until a toothpick inserted into the middle of a muffin comes out clean

Lemon Blueberry Muffins with Strudel Crunch

Muffins:
Preheat oven to 350
Cream 1/2 C (softened) butter & 1/4 white sugar
Add 3 eggs and mix well
Add 4 drops high quality ( I use Young Living) lemon essential oil) mix well
Add 1 TB ground flax seed, 1/4 tsp baking soda,  2 cups Josie’s Best GF Pancake Mix & 3/4 Cup Milk .  Mix until fully combined but don’t overdo it !
Fold in 1 cup blueberries (fresh or frozen is fine- I use frozen organic wild blueberries)
Fill lined muffin tins with batter- makes about 1 dozen
For Strudel:
1/4 melted butter
1/3 Brown sugar
1/3 cup GF Oats
1 TB Cinnamon
Blend well (will be more liquid than regular strudel because butter is melted)
add about 1 tsp on top of each muffin
bake 20-25 mins , let cool slightly and enjoy!
Note: The lemon EO is optional , could be another citrus oil, vanilla, or lemon rind but I highly recommend trying the lemon EO at least once as its really yummy in the muffins.  The ground flax is also optional but gives a healthy boost and also adds to good texture.