Go Back
Print
Recipe Image
Baked Pancake Pie for Pi Day!
Print Recipe
Course
Breakfast, dairy free, gfcf, gluten free, pancakes & waffles
Servings
4
to 6
Author
Angela Litzinger
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.