This house ‘o’ people loves pancakes. I always make them for breakfast on the weekends, and then you can count on it being supper at least twice a month. I will add mix-ins like blueberries or enjoy life dairy-nut-soy-free chocolate chips or sprinkles. But the kids go crazy over these even without mix-ins, so those are just for fun.
I found this recipe a while ago, but I made a few adjustments to make it taste more like a pancake and less like a cupcake. ;)
1 cup all purpose flour* [I use King Arthur's unbleached or whole wheat flour]
1/2 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1 tsp sugar** [original recipe called for 2 TBS, but it was just too sweet for us]
1 1/2 TBS vegetable oil [or oil of your choice]
1/2 tsp vanilla
1 cup unsweetened coconut milk [or whatever dairy-free milk you prefer]
1. Whisk together flour, baking soda, baking powder, salt and sugar.
2. Whisk in vegetable oil and vanilla.
3. Add 1/2 cup milk and stir, add the other 1/2 cup milk [or a little more] and stir until you get a pourable mixture.
4. Heat griddle or flat pan over medium-high heat [I use a non-stick griddle, but you will need to use non-stick spray or a little oil if you don't use non-stick]
5. Pour a small pancake and then spread it out a little with your spoon.
6. Cook until the sides get dry and the top starts bubbling; then flip and cook on other side for a minute or two.
We use Earth Balance soy free butter substitute and pure maple honey … so delicious. Emma and Lucy eat AT LEAST 2-3 pancakes each when I make these.
*I’m sorry I don’t have a gluten-free recipe, but you could maybe do some research on substitutes and see if you can make it work with a gluten free flour?
**With the addition of vanilla and then maple syrup after they are cooked, these don’t necessarily NEED sugar, but I miss buttermilk pancakes a LOT, and the 1 teaspoon of sugar helps me get past that. ;)