Mother’s Day Pancake Recipe!

I love my mother for more reasons than I can count but I’m especially grateful to her for bringing me into the world to be a part of my huge, crazy, talented and lovely family (I have 11 brothers and sisters!). Mom taught me how to cook and bake from a very young age and has begun a tradition she calls BabyCakes Saturdays in which she makes a big pancake breakfast from the recipe in BabyCakes Covers the Classics with an open invite to all my brothers and sister, nieces and nephews to come by and enjoy. BabyCakes Saturdays have become quite the thing in my family and if you don’t come early, you might not get a seat.

My brother Frank shot this video of my mother teaching the BabyCakes pancake recipe and she offers some helpful tips to making them the perfect consistency. I think this recipe is perfect for sharing in honor of Mother’s Day this Sunday!

Makes 12 to 14 

2 CUPS BOB’S RED MILL GLUTEN-FREE ALL-PURPOSE FLOUR
2 TEASPOONS BAKING SODA
2 TEASPOONS BAKING POWDER
1 TEASPOON CINNAMON
1 TEASPOON SALT
1/2 TEASPOON XANTHAN GUM

2/3 CUP AGAVE NECTAR
2/3 CUP RICE MILK
2/3 CUP UNSWEETENED APPLESAUCE
1/2 CUP MELTED COCONUT OIL PLUS MORE FOR THE PAN
2 TABLESPOONS VANILLA EXTRACT

Combine the flour, baking soda, baking powder, cinnamon, salt and xanthan gum in a medium bowl and whisk until combined. Add the agave nectar, rice milk, applesauce, melted coconut oil (or canola oil) and vanilla extract and stir with a rubber whisk until the batter is smooth. Place a large non-stick skillet or pancake griddle over medium heat. Add 1 teaspoon coconut oil to the pan and tilt back and forth to coat. Working in batches, pour 1/4 cup portions of the batter into the pan. Cook for 3 minutes, or until most of the surface is dimpled with tiny holes, and flip. Cook on the other side for 2 minutes more, or until the center bounces back when touched and the pancake is golden brown. Remove from the pan to a warm plate. Repeat with remaining batter and serve.