Protein Cinnamon Swirl Pancakes for Kids
Can be made dairy and gluten free, are naturally egg and nut free
Servings 6
Equipment
- 1 Griddle or large pan
- 1 Mixing bowl
Ingredients
- 1 1/2 C All-purpose flour or 1:1 Gluten Free Flour
- 1 tbsp Baking powder
- 1/2 tsp Salt
- 2 tbsp Coconut sugar or sugar of your choice
- 1 C Protein milk of your choice, we used pea protein milk because my son is allergic to nuts and dairy
- 1/2 C Water
- 2 tbsp Coconut oil or avocado oil- needs to be neutral tasting
- 1 tsp Cinnamon
- Date syrup for cinnamon swirl
- Dairy free butter or coconut oil to oil the pan before cooking the pancakes
Instructions
- In a mixing bowl combine flour, baking powder, salt, sugar and cinnamon and stir until combined
- Add the milk, water, and oil to the pancake mix and mix until combined- it will still be lumpy. Let the mixture stand for 5 minutes before cooking
- Heat dairy free butter or oil in a pan until hot and bubbling not smoking. Pour about 2 tbsp of batter for mini pancakes or 4 tbsp for large pancakes. If the batter is thick swirl the spoon around to spread out the pancakes until they're about 1/4'' thick.
- Using the date syrup draw a swirl on each pancake.
- Let the pancakes cook on one side until bubbles starts to come through the batter about 3-4 minutes. Then flip for another few minutes. Flip quickly so the swirl doesn't blue
- Serve with berries, coconut whipped cream, chocolate chips or whatever the little one likes with their pancakes!