(One of) my favorite things to do on the weekend = PANCAKE BREAKFAST. Who’s with me?
My girls love love pancakes, but I have to put chocolate chips in them. Just being honest. HA!
But this is better than some other options, right?
So the other reason I like doing this is because it is an activity that both PJ and Carmen enjoy, so we can do it together and I am getting them away from weekend morning kid shows.
And lastly – because I really selfishly enjoy pancakes on the weekend.
My recipe is gluten free, dairy free & these can be frozen and reheated throughout the week!
1 and 1/3 cup gluten-free all-purpose flour (like Bob’s Red Mill, 1-1)
1 tsp baking powder
1/2 tsp baking soda
1 cup dairy-free milk
1 tbsp apple cider vinegar
1 tsp vanilla
2 tbsp coconut oil, melted
2 tbsp maple syrup
First, mix your ACV and milk together to make a buttermilk. Let this sit for a minute while you mix your dry ingredients together in another bowl. To the milk – add the rest of your wet ingredients and mix. Add wet to dry and incorporate. Add any toppings you like – blueberries, chocolate chips, nuts, hemp seeds, etc.⠀
These don’t really “bubble” like typical pancakes, so after I cook one side of them and I can start to see them “harden” a bit, I will flip and cook the other side until done. I keep them in the fridge or freezer and will pop into the toaster each morning for the kids (& me, let’s be honest!)⠀
Enjoy with your cuties and send me photos of your pancakes! THESE ARE THE BEST.