As much as I love finding a good gluten-free pancake mix, there's something nostalgic about whipping up our very own batter of fluffy, divine pancakes.
Not only is it waaaay less expensive when it comes to gluten-free, it's usually superior in taste simply because of the love that went into it.
Am I right??
My boys enjoyed adding all of the ingredients, including cracking the eggs. Cooking is a fabulous way to teach your kids math as well as improve their fine motor skills.
Let's talk about how much protein + fiber these pancakes have. What this means to you is that you will stay full much longer and not have the "pancake crash" you normally get.
Protein: 25 grams total (about 5 grams per person); if you add 1 T peanut butter, that gives you an additional 4 grams)
Fiber: 29 grams (about 6 grams per person)
To further reduce getting the pancake sugar crash, we make a berry sauce for the top and omit syrup all together. I find this to be a heavenly addition to the top of warm pancakes. A drizzle of peanut butter and you are set for the best breakfast around!
These can also be eaten as snacks if you are looking for a good on-the-go gluten-free treat.
1 cup buckwheat flour
1 cup oat flour
1 tsp cinnamon (replace with a tsp of pumpkin spice to make a fall edition)
2 T sucanat (this is my FAV sugar as it has a buttery maple flavor....or use granulated sugar of choice)
2 tsp baking powder
1 tsp baking soda
1 tsp salt
4 T coconut oil, melted
2 cups homemade cashew milk (or milk of choice)
1 cup applesauce
1 tsp vanilla
-mixed berries sauce (simmer 1 cup frozen berries in a pat of butter until a sauce has formed; or simmer apples, apricots, cherries, etc! )
-peanut butter (we melt and then drizzle over pancakes)
1. Mix dry ingredients together.
2. Mix wet ingredients together. Add to dry.
3. Let batter sit for 10 minutes on the counter.
4. Add water if needed to thin out. Pour 1/3 cup batter on heated, greased skillet. Flip when bubbles form one side.
5. Serve with butter, berry sauce and melted peanut butter.