Tag Archive: Pamela’s Bread Mix

Gluten Free Red Velvet Chocolate Chip Pancakes (adapted fro Pamela's Products Recipe)

3 c. Pamela’s bread mix
1/3 c. brown sugar
1/4 c. unsweetened cocoa
2 eggs lightly beaten
1 1/2 c. buttermilk (I used soy vanilla milk with 1 tsp. vinegar)
1/2 c. sour cream (yogurt will also work)
6 Tbsp. butter, melted
2 tsp. vanilla

2 Tbsp. raspberry puree (the recipe calls for red food coloring, but I don’t do food coloring)
semi sweet chocolate chips

In a large bowl, mix together dry ingredients.


In a separate bowl, whisk remaining ingredients.


Blend together until just combined. The batter will be lumpy. Mine was actually too thick so I added one more egg and a little more soy milk.


Heat pan over medium heat. Spray with cooking spray.

Place scoop of batter in hot pan and top with chocolate chips. Molly showed me this instead of just adding them to the batter, so you can control where the chips are and make each bite have a chip! Push the chips down in to the batter with the tip of a paring knife.


When bubbles appear (I actually never saw them bubble, but just watched the bottom)
Turn and cook the other side for a few minutes.

Keep warm in 200 F. oven until all are made. My oven actually broke today (boo hoo) so I put it on low broil to heat up the oven and then turned it off. I’ll have to price out

Some of the kids even ate these plain. Some used syrup.

I served them with chicken apple breakfast sausage and scrambled eggs with shredded cheese and bacon pieces left over from potato soup night.






3 cups gluten free flour (I used Pamela’s bread mix)
1/2 teaspoon salt
2 tablespoons curry powder
1 cup cold butter or shortening (I used butter)
3/4 cup iced water
1 tablespoon vinegar (I used white)
2 egg yolks
Egg wash (1 egg beaten with 1/4 cup water)


Combine flour, salt, and curry powder in work bowl of food processor, pulse to combine. Add the butter or shortening and process until the mixture looks like fine crumbs. In a bowl combine water, vinegar, and egg yolks. Add wet mixture to work bowl and pulse until a ball forms. Cover dough in plastic wrap and let rest in refrigerator for 1/2 hour.



2 tablespoons peanut oil
1 medium onion, diced
1 tablespoon fresh thyme
1/2 teaspoon Scotch Bonnet pepper, chopped (I used a hot sauce I had on hand)
1 pound ground beef
1 teaspoon salt
1 cup bread crumbs (I used Namaste gluten free coating mix)
Fresh ground pepper

Heat oil in saucepan over medium heat, add onions, thyme, and hot sauce. When onion begins to soften, add ground beef, salt, and simmer over low heat for 20 minutes. Add bread crumbs and salt and pepper, allow to cool. Taste to see if more hot sauce or salt and pepper is needed.


After my meat was done, I put it in the food processor to pulse and eliminate any big chunks of meat.


Preheat the oven to 375 degrees F. The recipe I found said to roll the dough out to 1/8-inch thick and cut the dough into 6-inch circles, but it was so fragile, we ended up pressing the dough on a well floured surface into circles.


Place 2 tablespoons of the meat filling onto half of each dough round. Brush the edges of the dough with the egg wash. Fold the dough over the filling to make a half moon shape and press with fork to seal.


Place the patties on a parchment lined cookie sheet and place in the oven for 25 to 35 minutes.

I doubled the filling recipe and made some for the kids who are not eating gluten free and used frozen pastry/empinada dough from Goya.



I won’t lie, it was a bit of work.  Good weekend type of thing to make.

Both versions came out looking nice.  The gluten free dough was flaky and a bit sweet, so it cut the spiciness of the filling.


The Goya pastry was a bit bland and didn’t cut the spiciness at all, so those were more spicy.


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