BLUE PANCAKE MIX RECIPES

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FLUFFY GLUTEN-FREE PANCAKES - MIX NOW OR SAVE FOR LATER!



Fluffy Gluten-Free Pancakes - Mix now or save for later! image

The best gluten-free pancakes! You are going to love this gluten-Free pancake mix recipe with a dairy-free and vegan option. It's simple to make, a tried and true gluten-free pancake recipe, and can be made right away, or stored for future use. These easy gluten-free pancakes are fluffy and scrumptious.

Provided by chrystal

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 1

Number Of Ingredients 9

1 1/4 cups (185g) of my all purpose gluten-free flour blend or Bob's Red Mill 1-to-1 gluten free flour blend
1 tablespoon granulated sugar
1 teaspoon gluten-free baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon (you can leave this out if you want)
1 egg
1 cup buttermilk (or 1 cup flaxmilk or dairy-free milk of choice + 1 teaspoon white vinegar)
1/4 cup oil of choice (I use avocado oil)

Steps:

  • Mix dry ingredients in a large mixing bowl. If you are making gluten free pancake mix to save for later, then transfer the mix to an airtight container.
  • Add the wet ingredients to your mixing bowl and stir just until combined.
  • Ladle 1/4 cup of pancake batter onto your hot griddle, or pan.
  • Cook for 2-3 minutes, or until bubbles form around the edges.
  • Flip and continue to cook until cooked through.
  • Serve hot.
  • This recipe can be doubled, or tripled.

Nutrition Facts : Calories 150 calories, CarbohydrateContent 16 grams carbohydrates, CholesterolContent 0 milligrams cholesterol, FatContent 8.5 grams fat, FiberContent 0 grams fiber, ProteinContent 3.5 grams protein, SaturatedFatContent 0 grams saturated fat, ServingSize 1 pancake, SodiumContent 0 grams sodium, SugarContent 0 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 0 grams unsaturated fat

ROYAL BLUE VELVET CAKE RECIPE - BETTYCROCKER.COM



Royal Blue Velvet Cake Recipe - BettyCrocker.com image

This fun twist on the classic Red Velvet Cake takes on a new, blue hue in this Royal Blue Velvet Cake recipe. By combining three tiers of fluffy royal blue cake and sweet marshmallow creme icing, this blue velvet cake recipe is impressive and delicious. When looking to achieve the royal blue coloring, remember to use paste food color rather than liquid or gel food color. Working with liquid or gel food color will cause the color of your Royal Blue Velvet Cake to vary. This cake is certainly baked in history as the recipe was inspired by the royal heirloom sapphire engagement ring.

Provided by Betty Crocker Kitchens

Total Time 1 hours 35 minutes

Prep Time 30 minutes

Yield 16

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups buttermilk
1/3 cup vegetable oil
3 eggs
1 tablespoon unsweetened baking cocoa
2 teaspoons royal blue paste food color
1 toothpickful violet paste food color
1 jar (7 oz) marshmallow creme
1 cup butter or margarine, softened
2 1/2 cups powdered sugar
1/8 teaspoon salt

Steps:

  • Heat oven to 325°F. Grease and lightly flour bottoms and sides of three 8-inch round cake pans, or spray with baking spray with flour.
  • In large bowl, beat cake ingredients with electric mixer on low speed about 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
  • Divide batter evenly among pans. Bake 22 to 27 minutes or until top springs back when lightly touched in center. Cool 15 minutes. Remove from pans; cool completely.
  • Spoon marshmallow creme into large microwavable bowl; microwave uncovered on High 15 to 20 seconds to soften. Add butter. Beat with electric mixer on medium speed until smooth. Beat in powdered sugar and salt until smooth.
  • If necessary, trim rounded tops of 2 cake layers to flatten before assembling. Place 1 cake layer, top side down, on serving plate; spread with about 1/3 cup frosting. Top with second layer, top side down; spread with about 1/3 cup frosting. Top with untrimmed cake layer, top side up. Frost side and top of cake with remaining frosting. Store loosely covered.

Nutrition Facts : Calories 390 , CarbohydrateContent 53 g, CholesterolContent 75 mg, FatContent 3 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 340 mg, SugarContent 39 g, TransFatContent 1/2 g

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FLUFFY GLUTEN-FREE PANCAKES - MIX NOW OR SAVE FOR LATER!
The best gluten-free pancakes! You are going to love this gluten-Free pancake mix recipe with a dairy-free and vegan option. It's simple to make, a tried and true gluten-free pancake recipe, and can be made right away, or stored for future use. These easy gluten-free pancakes are fluffy and scrumptious.
From glutenfreepalate.com
Reviews 5
Total Time 20 minutes
Cuisine American
Calories 150 calories per serving
  • This recipe can be doubled, or tripled.
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This fun twist on the classic Red Velvet Cake takes on a new, blue hue in this Royal Blue Velvet Cake recipe. By combining three tiers of fluffy royal blue cake and sweet marshmallow creme icing, this blue velvet cake recipe is impressive and delicious. When looking to achieve the royal blue coloring, remember to use paste food color rather than liquid or gel food color. Working with liquid or gel food color will cause the color of your Royal Blue Velvet Cake to vary. This cake is certainly baked in history as the recipe was inspired by the royal heirloom sapphire engagement ring.
From bettycrocker.com
Reviews 4
Total Time 1 hours 35 minutes
Calories 390 per serving
  • If necessary, trim rounded tops of 2 cake layers to flatten before assembling. Place 1 cake layer, top side down, on serving plate; spread with about 1/3 cup frosting. Top with second layer, top side down; spread with about 1/3 cup frosting. Top with untrimmed cake layer, top side up. Frost side and top of cake with remaining frosting. Store loosely covered.
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This fun twist on the classic Red Velvet Cake takes on a new, blue hue in this Royal Blue Velvet Cake recipe. By combining three tiers of fluffy royal blue cake and sweet marshmallow creme icing, this blue velvet cake recipe is impressive and delicious. When looking to achieve the royal blue coloring, remember to use paste food color rather than liquid or gel food color. Working with liquid or gel food color will cause the color of your Royal Blue Velvet Cake to vary. This cake is certainly baked in history as the recipe was inspired by the royal heirloom sapphire engagement ring.
From bettycrocker.com
Reviews 4
Total Time 1 hours 35 minutes
Calories 390 per serving
  • If necessary, trim rounded tops of 2 cake layers to flatten before assembling. Place 1 cake layer, top side down, on serving plate; spread with about 1/3 cup frosting. Top with second layer, top side down; spread with about 1/3 cup frosting. Top with untrimmed cake layer, top side up. Frost side and top of cake with remaining frosting. Store loosely covered.
See details


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So, this is basically the Bisquick "ultimate" pancake recipe on the back of the Bisquick box. I've just made an addition and some subtractions. I wanted banana pancakes and I was only going to use 1 but the bananas were so ripe that all the stems detached and I had to use them all anyway. The original "ultimate pancake" recipe also called for 3 tblsp of sugar and 2 tblsp of oil but since I added so many bananas, I decided that was unnecessary...and it was. My sis and I were satisfied. This is really good with some strawberries that have been mixed with sugar.
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Reviews 5
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  • Add the wet mixture to the dry stuff and whisk. It will be lumpy but that's ok. I use a frying pan (coated with PAM) and set my stovetop burner to 2 (which is a low setting). Now, our oven is a little wonky so the low setting cooks up the pancakes really well. Obviously, you know your oven so adjust accordingly. If you have a griddle, even better. I make my pancakes on the large side so I pour approximately 1/4 cup to 1/3 cup in the pan. Let cook until you see bubbles forming and then flip over. A nice golden brown color is what you're going for but if you like your pancakes on the pale side-that's fine. I keep my pancakes warm in the oven (~150-200 F) on an oven safe plate and I loosely cover it with foil. Serve warm with syrup or mix up some (thawed out) frozen fruit or fresh fruit with some sugar (or whatever sweetener you prefer).
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