When my ten year old was only four we found out about his food allergies. This meant that I had to learn a whole new way of cooking.
Joshua has been worth every effort I have put forth, especially when I see how far he has come in the last 6 years with both his health and behavior.
While my son handles having food allergies better than I ever expected, I try my hardest to make sure that he doesn’t feel left out. This means that I have had to create allergy-free versions of many foods he used to like.
Pancakes were one of the first foods I tried to make for him. I have tweaked this recipe a few times over the years, and today I am ready to share it with you.
One of the keys of pancake making is to make sure that the batter is bubbling before flipping them.
My pancakes are never perfectly shaped or evenly browned, but they make my son happy and that is the most important thing. 🙂
If you have food allergies, or cook for someone who does, I hope you will enjoy this pancake recipe.
- 1⅓ Cups Dairy-Free Milk
- 2 Tbsp. Extra Virgin Olive Oil
- 1 Cup Gluten-Free Flour Blend (See Note Below)
- 1 Tbsp. Baking Powder
- 1 Tbsp. Sugar
- 1 Tbsp. Arrowroot Powder
- ½ tsp. Salt
- ¼ tsp. Xanthan Gum
- In a mixing bowl, whisk together the milk and oil.
- In a separate bowl, combine the flour, baking powder, sugar, arrowroot powder, salt, and xanthan gum.
- Pour the flour mixture into the milk mixture and stir until well combined.
- Let the mixture stand for 5 minutes (It will be very runny at first, but will thicken up within 5 minutes).
- While you are waiting for the pancake batter to thicken, heat an electric skillet at 400 degrees for 5 minutes then reduce the heat to 300 degrees.
- Pour small amounts of the pancake batter onto the skillet.
- Cook on one side until lots of bubbles have started forming.
- Flip and cook on the opposite side until lightly browned.
- Serve with your favorite toppings.
The gluten-free flour blend I use is ⅓ cup buckwheat flour, ⅓ cup brown rice flour, and ⅓ cup tapioca starch. Feel free to use the gluten-free flour blend of your choice, though.
A griddle on the stove will work in place of an electric skillet. A good way to test if it is hot enough is to sprinkle a few water droplets on the skillet. If they sputter and bubble you know the skillet is hot enough and the temperature can be reduced to medium or medium-low.
I love to top pancakes with real maple syrup we buy from a local park where they make it in a sugar shack on the park property. It is so delicious and I love that it is made locally.
I also use Earth Balance soy-free buttery spread in place of butter and I really like it.
If you would like to save time when making these pancakes you can put all of the dry ingredients in a zippered bag. When you are ready to make the pancakes you would only have to measure out the wet ingredients and then add the bag of pancake mix. Find out more here.
What is your favorite pancake topping?
