Easy GFCF Banana Blueberry Pancakes

As I mentioned earlier, we are working on transitioning Jackson to the GFCF (Gluten-free, casein-free) diet.  So far, these pancakes have been the biggest hit. I make them in bulk and freeze them that way I can just microwave a couple for him for breakfast each morning. He's eaten them every morning for the last few weeks.

One box of Bisquick's gluten-free pancake mix makes about 20 medium sized pancakes.  Jackson eats 2 a day so this recipe uses the whole box and lasts us about a week and a half.


Ingredients: 
1 box Bisquick GF pancake mix
2 cups of Almond Milk (or other milk substitute- rice milk, soy milk, etc)
4 tbsps vegetable oil
2 eggs
1 tsp GF vanilla
1 cup frozen blueberries
1 medium banana, pureed

 Mix all of the ingredients together in a large bowl.

I love my griddle. It makes it so much easier to cook these in bulk! I heat it up to about 350* and use a 1/4 cup measuring cup to measure out each pancake. As soon as the edges are brown, you can flip them.  I have noticed that with this mix (maybe w/all GF mixes?), the top doesn't bubble like I'm used to with "normal" pancakes.

When the pancakes are done, put them on a cookie sheet lined with wax paper. I usually end up with about 3 layers of pancakes.  Make sure to put wax paper between each layer.  Then stick the whole thing in the freezer for about 30 minutes to "flash freeze" them.

I usually clean my kitchen during that time. Then all I have left to do is to bag them and put them back in the freezer!  It takes me about an hour total (including waiting for them to freeze) and saves me a lot of time every morning.

This post is linked to:
Tuesdays at the Table
Slightly Indulgent Tuesday
Tempt My Tummy Tuesday
Dr. Laura's Tasty Tuesday