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Kids love pancakes but haven’t found a good gluten free recipe? Look no further. Our kitchen tested and kid approved recipe is one your family will love.
Breakfast, packed for lunch, or the occasional “brinner” (breakfast for dinner) pancakes are delicious any time of day.
Finding the perfect gluten free pancake recipe was one of my first tasks after my daughter went gluten free a year and a half ago. Since, I’ve loved adapting my own recipe to also be allergy free to fit my dairy free needs, as well.
Pancakes are great for lunch because they’re so versatile! Use them to create a yummy pancake sandwich with your favorite nut butter spread inside, top them with cream cheese and strawberries, or simply paired with fresh fruit.
The recipe adds just a hint of sweetness into the batter, in the form of maple syrup. I do this because my daughter is not fond of it drizzled all over the top, so by adding that extra kick directly to the batter, you don’t need it! That’s why these pancakes are so great packed up for lunch.
You can also bake this recipe up in a mini muffin tin for a quick meal which doesn’t involve standing over the stove! Bake at 350 degrees, for approximately 15-18 minutes. Do the toothpick test around 15 minutes.
- 1 cup of gluten free all-purpose flour
- 1 Tablespoons flax
- 2 Tablespoons maple syrup (or sugar, honey)
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ¼ cup of unsweetened applesauce
- 1 cup of milk (or preferred nondairy sub – we use rice milk)
- In a medium size mixing bowl, mix together flour, flax, baking powder, cinnamon, and salt.
- Add vanilla, maple syrup, applesauce, and milk. I added my milk first a ½ cup- mixed, then a ¼ cup at a time there after to make sure it wasn’t too runny.
- Mix until you get the lumps out of the batter. You don’t want it to be too thick or too runny. There’s a happy medium and 1 cup should be just about right.
- On a heated griddle or pan on your stovetop (medium heat), begin to cook pancakes about a ¼ cup of the batter for each one.
- Cook 1-2 minutes until they start to bubble and can edges easily flip.
- Flip over and cook other side.
- Serve warm with fresh fruit toppings, freeze for later, or pack them up for lunch!