Your kids love pancakes, but you 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 then, I’ve loved adapting my own recipe to also be allergen-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 pair them 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.
- 1 cup gluten-free all-purpose flour
- 1 tablespoon ground flaxseed (flax meal)
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons maple syrup (or sugar or honey)
- 1 teaspoon vanilla
- ¼ cup unsweetened applesauce
- 1 cup milk (or nondairy substitute)
- Grease a griddle, and preheat over medium heat. (Or you can use a pan on your stovetop.)
- In a medium mixing bowl, sift together the flour, flax meal, baking powder, cinnamon, and salt.
- In a separate bowl, combine the maple syrup, vanilla, applesauce, and milk. Slowly mix half of the liquid into the dry ingredients, stirring continuously, and the rest ¼ cup at a time to avoid a runny batter. Mix until you get the lumps out of the batter.
- On your griddle, begin to cook the pancakes, using about ¼ cup of the batter for each one.
- Cook for 1 to 2 minutes, until they start to bubble around the edges, and flip. Cook for another 1 to 2 minutes. Remove from the griddle, and serve.