There’s nothing like a slow Saturday morning breakfast with the family. With coffee brewing, and the aroma of pancakes and sausage cooking, it’s easy to wish it could last all day. It’s one of my favorite times of the week, and I do my best to make it happen as often as possible. The memories we make in the kitchen will be cherished by my kids some day, and I want them to remember the homemade pancakes that we made allergy-friendly on Saturday mornings. The pancakes we love are dairy free, egg free, soy free, peanut free, and tree nut free, yet still so fluffy and perfect.
I wanted to make a homemade syrup for a long time, so I decided to make that happen. I suggest starting to make the syrup so it can cook down while you’re flipping the pancakes. So, mix up your pancake batter so it can sit a bit before you cook them.
To make the syrup, you’ll need:
1/2 cup dairy-free butter (soy free if needed, I used Earth Balance)
1 cup sugar
3/4 cup dairy-free milk (I used rice milk)
1/4 cup apple cider (apple juice may work, too, but I haven’t tried it)
1 tsp vanilla
1/3 cup SunButter
Melt butter in medium size saucepan.
Once melted, stir in the sugar well until sugar is pretty much dissolved. Add rice milk, cider, and vanilla, and stir well. Bring to a boil for about 4 minutes, then reduce heat to a simmer, but still bubbling. Add SunButter and stir until well combined. Cook for an addition 6-10 minutes on a very low boil, letting the syrup cook down and thicken while stirring occasionally. Once the syrup has started to thicken to a typical syrup consistency, you can remove it from the heat. Set aside until ready to serve. Store in the refrigerator for about 10 tens. Reheat in the microwave before serving.
Now for the pancakes recipe!
- 2 cups all-purpose flour
- 2 Tablespoons sugar1½ cups dairy-free milk
- 6 teaspoons baking powder
- ½ teaspoon salt
- 4 Tablespoons oil
- 2 Tablespoons water
- In a mixing bowl, combine all dry ingredients, stirring to mix well. In a separate bowl, whisk together all wet ingredients. Pour wet ingredients into dry ingredients, and mix well. Batter may still have a few lumps in it. Let sit for 3-5 minutes while heating frying pan or griddle to medium heat. Once hot, use dairy-free butter or cooking spray to grease pan. Cook pancakes, then keep warm in a warm oven. Serve immediately and enjoy!
Let me know in the comments what you like to top your pancakes with-I’d love to hear!