I’m always on the hunt for a good afternoon snack that I can share with my little boy. Benny is 5 and has just started school. He’s so desperate to play at lunch time he’s not eating all of his food which means he’s coming home ravenous.
The good thing about these pancakes is that he can help me make them, which he loves to do and they can whipped up in 10 minutes.
I am gluten free and I’m trying really hard to avoid refined sugar so these pancakes make for the ideal snack. If there are leftovers I pop them in Benny’s snack pack for morning tea. That’s a lie, if there are any leftovers I eat them but you could chose to give them to your child.
1 Cup Self Raising Gluten Free Flour (you can sub in regular flour)
1 Cup Milk + a bit more. I find some brands of GF flour more absorbent than others so you may need a little extra to get the right consistency of pancake batter. Almond milk would also work well here.
1/2 tsp Vanilla extract
Pinch of Salt
Pinch of cinnamon
Grate in an Apple.
Mix all ingredients together in a large bowl. Heat a teaspoon of oil (I use coconut because it doesn’t smoke) in a frypan and use a ladle or serving spoon to drop in a spoonful of mixture to cook for 2-3 minutes. Flip over and cook for a further 2 minutes or until golden brown. Continue until you’ve cooked all the mixture.
We serve ours with a dollop of yogurt, some blueberries and maple syrup. So delicious.