Pulling the very essence from buttermilk pancakes, wheat and dairy, is no easy feat.  Yet, Sylvan Border Farm has created a gluten-free mix with down-home charm.

The instructions do call for eggs, a touch of vegetable oil, and alas, buttermilk.  Luckily a homemade non-dairy “buttermilk” is just two steps a way and a more than admirable substitute.  To one Tablespoon of Apple Cider Vinegar, I added enough Almond Milk to make 1 cup.  I let it rest for 10 minutes, and viola, instant non-buttermilk.  Plain vinegar or lemon juice may be used in place of the apple cider vinegar, and any non-dairy milk alternative should suite your recipe just fine. 

The preparation was no more difficult than your typical pancake and waffle mix: add ingredients, blend, and pour onto a hot griddle or waffle iron.  I prepared it exactly as directed, but the batter came out extremely runny.  My test batch brought new meaning to the phrase “flat as a pancake.”  I added a few more Tablespoons of the mix.  Though it was still a bit runny, they did puff up a bit while cooking to meet my pancake height standards. 

My second and third batches looked excellent, though they were a bit aerated.  This was either from the added mix or my overzealous whipping of the batter.  I am leaning toward the latter explanation.  Nonetheless, they came out a perfect golden hue with a wonderful “glutinous” pancake textures (sans actual gluten of course!). 

Sylvan Border Farm once again passed the husband test with flying colors, he had no idea they were gluten-free.  There was not a touch of graininess or crumbling.  The pancakes themselves had a hint of sweetness, and on a low-sugar day could easily suffice with just a flavorful pat of dairy-free “butter” or in my case, almond butter.  I trialed a few drizzled with maple syrup, a couple slathered with almond butter, and then I went all out drizzling just a touch of maple syrup over two dollar pancakes slathered with roughly a teaspoon of almond butter, we have a winner! 

If you are seeking a little excitement in your gluten-free brunch, the light flavor of these pancakes is very similar to traditional (versatile) buttermilk pancakes.  Therefore, they are an inviting backdrop for blueberries, coconut, and of course, chocolate chips.

My Extra Notes & Tips:

• Try using a fortified milk alternative for the added benefit of Calcium, Vitamin D, and whatever other “bonuses” they have thrown into the nutrient mix.
• Be sure not to over-beat prior to pouring.  I become a little obsessive with lumps at times…my top baking downfall.
• Overall, the nutritional profile is quite good for these pancakes, but it is important to note that they are a bit high in sodium.
• The mix itself is vegan, though I did not trial a vegan egg substitute (such as flaxseed) to confirm.
• Sylvan Border Farm uses several organic flours, including brown rice, quinoa, cornmeal, garbanzo bean, and soy.
• Don’t miss the great recipe sheets included in every package of Sylvan Border Farm mixes.  They do include that great buttermilk substitute tip as well as how to use the pancake mix to prepare biscuits.

Where to Buy:  Sylvan Border Farm Mixes are sold in select stores within the U.S.  If you are having trouble finding it, just order direct from them online.  They also accept international orders and will email a shipping quote upon ordering.

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