I have a lot of pancake recipes on this blog. Why? I find it is one THE easiest ways for me to feed my family well, AND quite easily. My goal is to always maintain as nutritious of a profile as possible, and these pancakes are no exception . This recipe was adapted from one I found in Hallie Klecker’s “The Pure Kitchen” to make them nut and egg free for my son. I recently checked this book out at the library and have been thrilled with every single recipe I have made so far. Free of gluten, dairy, and refined sugars, Hallie and I cook a lot alike. Her book is definitely one that I will be getting for my very selective cookbook library (if I am not careful, my collection would be ridiculous…I truly love cookbooks and read them for pleasure)! If you haven’t yet, you should try this cookbook, it is excellent!
These pancakes are light, fluffy, and have a lovely crunchy exterior. Definitely one worthy of our pancake recipe rotation! Bon appetit!
TIP: Don’t forget extra pancakes store great in the freezer for busy school mornings. Re-heat in the microwave or toaster.
LOWER SUGAR TIP: I have a frugal, lower sugar pancake topping to help save some moola on that pricey maple syrup, and minimize the sugar in the topping!
Serves 4 @ 305 calories, 14.2 g fat, 42.1 carbs, 5.9 g fiber, 5.5 g sugar, 5.2 g protein
- 1 cup unsweetened applesauce
- ½ cup non-dairy milk
- ½ cup water
- 3 tablespoons chia meal
- 3 tablespoons oil
- ½ cup teff flour
- ½ cup oat flour (brown rice works for oat free)
- ½ cup tapioca flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- In a large measuring cup (for easy pancake pouring!), whisk the wet ingredients together.
- Sprinkle the dry ingredients, in order, on top of the wet.
- Whisk in gently with the wet to incorporate.
- Preheat your skillet over medium heat.
- Swirl preferred oil (I used coconut oil) in the pan.
- Drop 2-3 tablespoons of batter in circles. When the top is filled with little bubbles, it is time to flip!
- Cook for an additional 1-2 minutes, enjoy!