Baked Pancake Pie for Pi Day!

by angelaskitchen on March 14, 2013


We made this this morning for Pi Day.  Yep, we are one of those geeky families that celebrate math holidays.  🙂  Of course, you can serve this fun and easy breakfast anytime.  Depending on the ingredients you have on hand, you can make it two ways, with a gluten free mix or from scratch.  I have both options in the recipe below.


Gluten Free Dairy Free Baked Pancakes can be mixed and baked up quicker than standing at the stove flipping pancakes for the family.  I topped ours with strawberries and maple syrup, but use whatever your favorite toppings you enjoy, or try a fun mix-in or variation.  Enjoy!



Gluten Free Dairy Free Baked Pancake Pie
Recipe type: gluten free, dairy free, gfcf, breakfast, pancakes & waffles
Serves: 4 to 6
  • To make from a mix:
  • 1½ cups Better Batter Flour Pancake & Biscuit Mix
  • 1½ cups unsweetened gluten & dairy free milk substitute
  • 2 large eggs
  • ½ teaspoon pumpkin pie spice
  • To make from scratch:
  • 2¼ cups gluten free bean based flour blend (or ½ cup garfava flour, ¼ c sourgum flour, ¾ cup corn or potato starch, and ¾ cup tapioca starch)
  • 4 teaspoons gluten free baking powder
  • ½ teaspoon pumpkin pie spice
  • ¾ teaspoon xanthan gum or guar gum
  • ½ teaspoon salt
  • 1½ cups gluten & dairy free milk substitute of choice
  • 2 eggs (for egg free: 2 T ground golden flax mixed with 6 T HOT water)
  • 4 Tablespoons oil
  • 2 Tablespoons maple syrup
  1. Preheat oven to 350 degrees F. Oil a 9" pie pan. Set aside.
  2. For both versions, whisk dry ingredients together, then blend in wet ingredients. Pour batter into pie.
  3. Bake pancake at 350 degrees F for 25 to 30 minutes until batter is cooked through and golden.

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