Kids love pancakes, adults love them, basically, everyone loves them! One of the most frustrating things about being gluten-free is not being able to share food with my daughter! Shes reached the stage of wanting to feed other people and having to turn away or tell her no breaks my heart. I know she wants to experience foods with me, so I’m setting out to make as many recipes that we can share together as I can.
So I present to you, toddler approved (and loved!) gluten-free pancakes the whole family can enjoy!
Gluten Free Pancakes Recipe
1 1/4 cups of Bob’s Red Mill Gluten-Free Flour
1 Tablespoons baking powder
3 Tablespoons of sugar
1/2 tsp salt
1 1/4 cup warm milk, I use whole but you can use any type including dairy free (see note)
3 tablespoons MELTED butter
1 to 2 tsp of vanilla
*note – if your milk is cold when you add the melted butter it will resolidify and turn chunky
- Mix warm milk, melted butter, and sugar
- Add eggs to the wet mixture, mixing well until smooth
- Mix in flour, baking soda, and salt until smooth
- Add vanilla and allow the batter to sit for a few minutes (this makes the pancakes fluffier!)
- While letting the batter “fluff” warm up skillet or griddle. Use a small amount of butter, oil, or cooking spray to grease surface
- Pour 1/8 – 1/4 cups of batter into skillet. Less batter will result in thinner pancakes, which my toddler prefers
- Cook without flipping until “open” bubbles form on top of pancakes 2-3 minutes(See image below), flip once and cook until golden brown 1-2 minutes.
- Top and eat!
Makes 12 to 24 pancakes
These freeze very nicely as long as you allow them to cool most of the way before freezing. Microwave for 45 seconds, flip, and warm for another 20-30 seconds.