Pancakes are a staple in our house. My kids love them. My husband loves them. I kind of do okay with them. Better now that I’ve found a recipe for low salicylate pancakes that doesn’t make me feel nauseous and sick afterwards! They are obviously a great breakfast option and they’ve also been a really great snack when I’m tired of eating yet another chicken dish.
We’ve tried lots of pancake recipes over the years, including the official pancake recipe in the Friendly Food book, and none have even come close to this recipe. We make it so often that my 7-year-old knows the recipe by heart and can make it without any help or instructions.
(Yes, it’s that good.)
So what makes this recipe so special? For starters, the pancake batter is nice and thick, making it easy to pour into the pan and control the size and shape. Helpful when you have little fingers and big mouths to accommodate. Also, the pancakes come out light and fluffy regardless of the flour you use. Which brings me to the third reason these are the best: they are SUPER flexible. You can use any flour or milk you want and they will still be great.
About the flour: When I say that ANY flour will work, I mean ANY flour will work so use whatever your favorite is. I’ve made the pancakes with regular old all-purpose flour, store bought gluten free flour blends, buckwheat flour, and even a low histamine blend. My all time favorite flour, though, and the one that makes me feel the best, is the self-rising flour blend from Becky Excell.
Are you a pancake lover? What’s your favorite way to eat them?
Low Salicylate Pancakes
- 1 1/2 cups flour* see notes
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp sugar
- 1 cup milk* see notes
- 1/2 cup water
- 2 tbsp oil canola or rice bran work
- Whisk together flour, baking powder, salt, and sugar in a large mixing bowl.
- Add the milk, water, and oil and stir to combine.
- Heat a large skillet over medium heat and drop the batter into the pan by the spoonful. I’ve done smaller pancakes for my kids and pan sized pancakes for my husband. All work and cook at the same rate.
- Cook until bubbles form on the top and then flip and cook until golden brown on the other side (about 1-2 minutes per side).
- Serve with pure maple syrup, golden syrup, pear jam (or whatever else you like for your pancakes).
- Leftover batter keeps in the refrigerator for 2-3 days. They also freeze really well. I always put them on a baking sheet to freeze and then transfer to a zip top bag for easy storage.