My family loves pancakes. It is one of the few foods that all of my children can agree on eating. Pancakes can be served at breakfast, as an after school snack, or at dinner. The batter comes together in minutes, and the pancakes cook up quickly. Drizzle with a little maple syrup, or tweak the recipe below to add a savory twist. Serve pancakes with a protein, veggies, and a glass of water - voila - time to eat!

This recipe is a variation on our classic pancake recipe - also found on the blog. Here we swap out whole wheat pastry flour for Bob's Red Mill Gluten-Free 1-to-1 Baking Flour, and the cow's milk for Pacific Foods Hemp Milk Vanilla. The modifications make the recipe gluten-free and dairy-free. Most importantly, the changes passed the test with my children at breakfast - no one noticed a difference!

INGREDIENTS

1 Cup Bob's Red Mill 1-to-1 Baking Flour

1 Tablespoon organic sugar

1 Teaspoon aluminum-free baking powder

1/4 Teaspoon sea salt

1/4 Teaspoon organic vanilla

1/4 Teaspoon organic cinnamon

1 Cup Pacific Foods Hemp Milk Vanilla

1 Organic free-range egg

1 Tablespoons organic, unrefined olive oil

3 Tablespoons coconut oil for pan

DIRECTIONS

1. In a medium bowl, sift flour, sugar, salt, and baking powder

2. Place cinnamon and vanilla into measuring cup and whisk. Add milk to measuring cup and whisk until just combined. Pour into bowl

3. Crack egg into measuring cup and whisk until fluffy, add to bowl

4. Pout olive oil into bowl

5. Whisk ingredients until smooth. Wait 2 minutes for batter to rise, then whisk again until smooth

6. Melt 1 teaspoon coconut oil in pan. Ladle in batter making palm-size pancakes. Cook 1-2 minutes, flip, and cook another 1-2 minutes

Enjoy!