Gluten-Free Pink Pancakes

How do you like your pancakes? Thin and crepe-y or thick and cake-y? At our house, it’s all about the sky-high stack of crepe-like flapjacks with more room for layering all the things.

This gluten-free, dairy-free, refined sugar-free recipe is my go-to for yummy, healthy pancakes. And, because everything’s prettier in pink, I added 5 drops of pink food coloring for light hue of my favorite color. The pink hue (plus sprinkles!) adds color to brunch, sleepovers and weekends when you want to make breakfast a little extra. My daughter and her friends love them! Plus, if you’ve been following along on the blog for the last few years, you’ll know that she’s on the Low FODMAP diet, so this clean pancake recipe checks all the boxes to stick to it.

Gluten-Free Pink Pancakes

2 eggs
1 1/2 cups unsweetened vanilla almond milk (I prefer Califia Farms)
1/4 cup olive oil
1/4 dark maple syrup (Whole Foods 365 brand doesn’t have anything added!)
2 teaspoons vanilla extract
1 cup super-fine almond flour (I prefer Bob’s Red Mill)
1 cup oat flour (Bob’s Red Mill)
2 teaspoons baking powder
Dash of sea salt

Mix flours, baking powder and salt, then set aside.

Lightly beat eggs with mixer. Add almond milk, syrup, olive oil and vanilla, then beat until blended. Add flour mixture and beat until blended. Use mixing spoon to smash any remaining lumps.

Spray olive oil on griddle and heat to 300 degrees. Cook until little bubbles or holes appear all over and they should be ready to flip. Then about 30 seconds on the other side and stack ’em up! Layer with your favorite toppings (see below for a few healthy topping ideas) or add syrup and eat up. Save any extras for snacks, as they’re easy to grab and go.

Note: The secret to great pancakes is in the temperature. You can have a great recipe, but ruin them by not cooking the pancakes at the right temperature. After experimenting, I’ve found that this Bella electric griddle cooks them perfectly every time. I spray the griddle with olive oil and start with the temperature at 300 degrees, cook my first batch of flapjacks, and then turn the temperature up to 325 degrees. Depending on the griddle or method you’re using, you may need to play around with the temperature to get the perfect results.

Healthy-ish Topping Ideas

  • Dang! coconut chips
  • Enjoy Life dark chocolate chips
  • Fresh strawberries
  • Fresh blueberries or frozen heated in the microwave makes a great syrup
  • Pecans, walnuts or sliced almonds
  • Dark maple syrup
  • Drizzle with melted dark chocolate chips
  • A dash of sugar sprinkles add color and fun
Enjoy!
xo
Angela

P.S. For more healthy, gluten-free, dairy-free and Low FODMAP recipes, from brunch to dinner to baked goods, check out more of our yummy recipes!



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