Kid-Friendly, Gluten-Free, Spirulina Pancakes
My best friend and her family (including two kids) are with me this week in Italy and I’m bringing back all those kid friendly recipes. When I was a personal chef, I cooked for a family with two children and had tricks up my sleeve for creating recipes for even the pickiest of eaters. Whether you’re making these pancakes for kids, for yourself or for your partner, my Gluten Free Spirulina Pancakes are sure to be a showstopping breakfast. Feel free to sub your preferred gluten free flour or choice, swap the date sugar to what you have on hand or just leave our the spirulina for a classic pancake. We topped ours with banana and a chocolate hazelnut spread but I also think maple would be delicious for that classic pancake flavor!
- 2 eggs
- 3/4 cup almond milk
- 1/2 cup rice flour
- 1/2 cup teff flour
- 2 tbsp date sugar or coconut sugar
- 1 tsp spirulina
- Ceylon cinnamon to taste
- 1 tbsp coconut oil + more for cooking
- Whisk eggs together in a large bowl. Add almond milk, flours, sugar, spirulina and cinnamon and mix. Melt 1 tbsp coconut oil and stir into the batter.
- Over medium heat, add more coconut oil to a nonstick skillet. Pour 1/4 cup of batter into the skillet and spread into a 4-inch circle.
- When bubbles appear to pop on the surface, turn the pancake over. Once flipped, cook another 2 minutes or until slightly browned and cooked in the middle. Continue until all batter has been used up.
- Garnish with desired toppings. I used banana and chocolate hazelnut spread.
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