Our sister, Sarah, recently asked for a pancake recipe she could include in a book she’s writing for kids. It’s not a cookbook, so we’re hoping the additional of a recipe like this one makes her editor’s cut!
This is our go to base pancake recipe which can be doctored up with mix-ins like chocolate chips, cinnamon, pumpkin spice, etc. Lately I’ve been making these straight up (no mix-ins) and coming up with creative toppings. Caramelized bananas or citrus scented greek yogurt, anyone?
Athlete Food From Scratch Pancakes
1 cup all-purpose gluten-free flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons maple syrup
1 cup buttermilk (or sour milk!)
1/4 teaspoon vanilla
1 tablespoon coconut oil, melted
Add flour, baking powder, baking soda, a pinch of salt to a large mixing bowl.
In a separate, smaller bowl, whisk together maple syrup, buttermilk, vanilla, egg, and oil.
Gently stir the wet mix into the dry ingredients.
To cook, melt 1 teaspoon coconut oil to a large frying pan or griddle. Add batter to the pan by the 1/4 cup. When the bubbles pop and make holes that don’t disappear, flip, and cook until done.