These whole-grain pancakes make a fabulous breakfast or anytime snack. Sweetened only with honey and flavored with cinnamon and vanilla, they are healthy, allergen-free, and easy-to-make. Our kids gobble them up.
Pancakes freeze easily and warm up in the toaster, so make some extra for that quick meal. We top them with fruit, honey, unsweetened applesauce, or organic agave syrup.
Serves: Makes 10-12 Pancakes
Prep Time: About 20 minutes
Credits: This recipe was inspired by momables.com.
- 1/4 CUP brown rice flour*
- 1/4 CUP oat flour (we use steel cut oats)*
- 1/2 CUP corn starch
- 1 TBSP ground flax seed*
- 2 TSP baking powder
- 2 TSP cinnamon
- 1/4 TSP salt
- 2 TBSP honey**
- 1 TSP vanilla
- 1/4 CUP unsweetened applesauce
- 1/2 CUP unsweetened coconut milk
- 1/2 CUP unsweetened flax milk
- Some coconut oil for the griddle
* We grind these flours fresh in a Vitamix with a dry attachment, but you can also use pre-ground flours (these store great in the fridge) or substitute 1 cup gluten-free all-purpose flour for the rice, oats, and corn starch.
** You can also use maple or agave syrup as a non-cane sugar sweetener.
- Grease a griddle with the coconut oil and preheat to about 300 degrees.
- Combine the dry ingredients into a mixing bowl: flour(s), flax, baking powder, cinnamon, and salt.
- In a separate bowl, combine the remaining ingredients: honey, vanilla, applesauce, and "milk(s)."
- Pour the wet ingredients into the mixing bowl and beat on low until the mixture has no lumps. You can adjust the corn starch at this step to affect the thickness of the batter slightly.
- Scoop 1/4 CUP portions onto the griddle.
- Cook until bubbles appear and the edges start to seem done (this is usually 2 minutes at 300 degrees). Flip and cook another 1-2 minutes until done.
Having the pancake "mix" of dry ingredients made up ahead of time makes these even faster to prepare. Experiment with flavors by adjusting the cinnamon, vanilla, and sweetener.