Baked Pancake Pie for Pi Day!
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!

The Recipe: Baked Pancake Pie for Pi Day!
Ingredients
To make from a mix:
- 1 1/2 cups Better Batter Flour Pancake & Biscuit Mix
- 1 1/2 cups unsweetened gluten & dairy free milk substitute
- 2 large eggs
- 1/2 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
- 1/2 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
Instructions
- Preheat oven to 350 degrees F. Oil a 9" pie pan. Set aside.
- For both versions, whisk dry ingredients together, then blend in wet ingredients. Pour batter into pie.
- Bake pancake at 350 degrees F for 25 to 30 minutes until batter is cooked through and golden.
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