Polly’s Gluten-Free Cinnamon Pancakes

1 cup Bisquick gluten free pancake and baking mix

1 cup nonfat milk

One tablespoon extra virgin olive oil or olive oil

One fourth cup egg substitute

1/2 teaspoon ground cinnamon

1 to 2 tablespoons Torani sugar-free vanilla flavoring syrup

Mix all ingredients well until a clumps are mixed throughout. Bisquick gluten free pancake and baking mix is made from rice flour, which has a much lighter texture than whole wheat flour. It’s looks like a fine, white powder when you pour it out.

I didn’t add any fat to the pan at all but I used and Gotham steel Skillet, which doesn’t require you to use any fat whatsoever. As a matter of fact, they actually tell you to not use nonstick spray with it or you’ll ruin the pan.

I spread some I Can’t Believe It’s Not Butter light spread on top of the pancakes and I drizzled a little bit of corn syrup with pure vanilla on the cakes. You can use honey or pure maple syrup if you like though.

This is my first attempt at any kind of gluten free baking. I’m not saying I’m going to be going gluten-free but I wanted to explore it and see what it was like and what cooking with other grains or like other than wheat.

I cooked these in my new Gotham Steel skillet with no fat whatsoever and I couldn’t believe how they didn’t stick! It’s pretty incredible! 

Written and compiled by 

Paulette Motzko on April 15th 2017 at 11:38 a.m.

Nutrition analysis:

66 calories  per pancake and makes 10 small cakes


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