Wholesome Chow

wholesome chow

We love the Sustainable, Local, Organic – Wholesome Chow foods and family.

Check out this video we just made for Gluten Free Vegan Pumpkin Pancakes using Wholesome Chow’s Organic Gluten Free All-Purpose Baking Mix! (The video also shows how to make regular Buttermilk Pancakes)

Hope you enjoy! 

WC backing mixHere’s the recipe:
Gluten Free Vegan Pancakes (Buttermilk or Pumpkin!)
Makes 4-6 yummy pancakes


1 cup Wholesome Chow’s Organic Gluten Free All-Purpose Baking Mix
1/2 tsp Ground Cardamom (optional)
1/2 tsp Groung Ginger (optional)
1 tsp Ground Cinnamon (optional)
1 tsp Apple Cider Vinegar
1 cup Milk (we like Coconut Milk)
4 tbsp Pumpkin Puree (optional)
Butter (we use Earth Balance Butter Spread), for cooking


  1. In a medium sized bowl, combine All-Purpose Baking Mix and optional spices and whisk well to incorporate (if using spices).
  2. In a small bowl, whisk together milk and apple cider vinegar.
  3. Add liquid ingredients to the dry mixture and whisk well until there are no lumps.
  4. Whisk in pumpkin puree (if using).
  5. Heat a skilled on high heat, add 1 tbsp butter and let melt.
  6. Scoop 1/4 cup of batter and spread onto hot skillet to make your first pancake.
  7. Let cook 3-5 minutes, then flip when underside is browned and bubbles are starting to from on top side of batter.
  8. Cook on other side for 3-5 minutes (the first pancake always takes the longest).
  9. Repeat with rest of batter, cooking two pancakes at a time.
  10. Enjoy!

You can freeze leftover pancakes and reheat in the toaster for a quick and easy gluten free vegan breakfast!