As many of you who have kids know, sometimes the old pipes (or maybe I should say new pipes) just don’t work. Our little Ren has this issue so we have made it our quest to get as much fiber into him as possible. One way we do that is with these pancakes. We try to feed him gluten free most of the time and these pancakes are so good he will never miss the flour! I found this recipe on yummly.com and have adapted it to fit my little guy. We’ve packed prune juice and prunes into this recipe and sweetened it with agave so I don’t have to give my 14 month old syrup. He absolutely loves these things!
I make them each week and usually try to flavor them a bit differently so he doesn’t get bored. Recently I added cocoa for some chocolate pancakes (1/4 cup) and this week I’m making pumpkin. They are pancakes so you can be as creative with the add-ins as you want…just add more prune juice if you need it. As soon as you cook one, you’ll know if you need to add a bit more liquid or a bit more almond flour. This batter is also fun to mix and a great way to get your older kids cooking!
Gluten Free Flax Seed & Oat Pancakes
1/2 cup oats (ground in a food processor or spice grinder)
1/2 cup almond flour
3 tablespoons brown rice flour
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1 dash nutmeg
1/4 cup flax seed (ground)
1 teaspoon vanilla
1/4 cup whole milk or almond milk
1/2 cup prune juice (with pulp)
1 egg, beaten
2 tablespoons agave
1/4 cup prunes, minced
Mix all ingredients together except for butter in a mixing bowl.
Heat a skillet over medium high heat and melt 1 tablespoon of butter. Spoon batter into pan in silver dollar size pancakes or whatever size you choose. For kids, smaller is better.
Cook until bubbles start to form on top and then flip over. Continue to cook until cooked all the way through-about 3 minutes. Enjoy!