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!


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:

  • 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
  • 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


  • 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.