Egg and Nut Free Pancakes

We try to make pancakes whenever we are home together on a Saturday morning. This is the pancake recipe I stick to, but usually I try to come up with fun variations and flavors to add in. This morning we added a sliced banana, but if you scroll to the bottom you'll see some other fun ideas. It's important to have a basic pancake recipe because a child with food allergies will really only be able to enjoy pancakes at home.

Egg and Nut Free Pancakes
2 cups white whole wheat flour
4 tsp. baking powder
3/4 tsp. salt
2 cups whole milk
2 Tbsp. water
4 Tbsp. coconut oil (melted and cooled)
1 Tbsp. grade b maple syrup
Extra coconut oil for the pan
Syrup, berries, etc for serving

Preheat a large skillet or griddle on medium heat until hot.

Combine flour, baking powder and salt in a large bowl with a wire whisk.  In a liquid measuring cup, combine the milk, water, oil and syrup. Pour the liquid mixture into the dry ingredients and mix until just combined. As my husband always says....don't mix too hard! A few lumps are fine :)

Add some coconut oil to the hot pan and swirl around to coat. Drop about 1/4 cup of the batter onto the hot pan and allow to cook until bubbles form on the top and the bottom side seems firm. Flip and cook the other side until it's brown and firm. You can serve the pancakes right away or transfer them to a warmed oven until you're finished with the batter.

Here are some optional add-ins/flavors:
Banana slices
Apples and cinnamon
Blueberries
Chocolate chips
Gingerbread (add some cinnamon, nutmeg, all spice and ginger)
Raisins
Bacon (so delicious!)
Cranberries (dried or fresh)
Strawberries
Shredded coconut
Grape Nuts
And....my toddler's favorite way to eat a pancake....with cream cheese! Just make a little sandwich with two pancakes and some cream cheese. He loves it!