Gluten Free Pancakes

One thing that is not discussed nearly enough in the world of paleo/gluten free eating is the cost of doing so. Especially with kids! A considerable amount of what kids eat (snacks) tend to be quick, easy things which generally equate to packaged and processed. I love to cook, I enjoy doing it and don't usually mind feeding a crowd but as my kids have gotten older, appetites have grown and we often find a gang of starving boys clustered around our table, ready to eat. I learned the hard way that without some parameters and accommodations, even a couple extra mouths can wipe out your food for the week in a single feeding. 

Through this trial and error we've learned what works for most diets and palettes when we have overnight guests. A classic favorite like pancakes works because kids who are used to sweeter foods or mixes can easily doctor up their plate (syrup moat, anyone?) and a few chocolate chips thrown in go a long way toward making them look just like "normal" pancakes. These are more cost effective than recipes I've used in the past thanks to the addition of oat flour - you can easily grind your own with rolled oats, Bob's Red Mill makes one, too and the spongey texture of oat flour helps balance out the sometimes grainy feel of too much almond meal. Plus, you don't have to use a blender for these, a terrible idea when you're trying to let a house full of pre-teens sleep off their late night giggles. 

Gluten Free Pancakes

Ingredients:

  • 1 1/4 cup almond flour
  • 3/4 cup oat flour
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1 tsp cinnamon
  • 1 cup milk of choice
  • 1 tsp apple cider vinegar
  • 3 eggs, room temperature
  • 2 tbsp melted butter or coconut oil
  • 2 tbsp honey
  • 1 vanilla bean, split lengthwise and scraped or 2 tsp vanilla extract
  • oil of choice for preferred cooking method (we use a large electric griddle)

    Instructions:

Before you start combining the dry ingredients, do a bit of prep with your liquids: Place the (uncracked) eggs in a bowl of warm water and in a Pyrex or bowl, add the apple cider vinegar to the milk. In a large bowl, combine the almond meal, oat flour, baking soda, sea salt and cinnamon. Whisk to combine. Add melted butter, honey and vanilla to milk mixture, stirring to combine. Add eggs to the mixture, whisking until the liquid is creamy and the honey is dissolved. Pour the wet mixture into the dry and combine only until mostly smooth - a few lumps are okay. Start heating up your cooking surface, we do between 325° and 350° on the electric griddle, generously coated with coconut oil. Allow the pancake batter to sit, untouched between 7-10 minutes. This makes all the difference! 

Test a small amount of batter on the pan, around a quarter-size. This batter will cook just like others - you'll know it's time to flip them when bubbles appear around the edges, around 2-3 minutes per side. 

Makes around 20 3"-4" pancakes, feeds 5-6.