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Fluffy Toddler Pancakes (Gluten & Dairy Free)

Soft, light, and perfectly sized for little hands. These gluten-free, dairy-free toddler pancakes use a simple ratio of oat flour to tapioca starch for a tender crumb that won't fall apart.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12
Course: Breakfast
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup gluten-free oat flour
  • 1/4 cup tapioca starch
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg or flax egg: 1 tablespoon ground flax + 3 tablespoons water, rested 5 minutes
  • 3/4 cup unsweetened almond milk or any dairy-free milk
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted coconut oil plus more for the pan

Equipment

  • mixing bowl
  • whisk
  • non-stick skillet or griddle
  • spatula
  • measuring cups and spoons
  • 1/4 cup measuring cup

Method
 

  1. In a large bowl, whisk together oat flour, tapioca starch, baking powder, and salt. This distributes the leavener evenly, no clumps.
  2. In a separate bowl, whisk the egg (or flax egg) until frothy. Add almond milk, maple syrup, vanilla, and melted coconut oil. Whisk until combined.
  3. Pour the wet ingredients into the dry. Stir gently with a spatula just until no dry spots remain. A few lumps are fine. Overmixing makes pancakes tough.
  4. Let the batter rest for 5 minutes. This lets the oat flour absorb liquid, which gives a fluffier pancake. The batter will thicken slightly.
  5. Heat a non-stick skillet or griddle over medium-low heat. Add a small pat of coconut oil. The pan is ready when a drop of water sizzles gently, not aggressively.
  6. Pour 1/4 cup batter per pancake onto the hot pan. For toddler-sized, use 2 tablespoons. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
  7. Flip carefully with a spatula. Cook another 1–2 minutes, until golden brown. The center should spring back when lightly pressed.
  8. Transfer to a plate. Serve warm with a drizzle of maple syrup or a smear of nut butter. These freeze beautifully.

Notes

Storage: Stack cooled pancakes with parchment paper between each, place in a zip-top bag, and freeze for up to 3 months. Reheat in a toaster or microwave for 20 seconds. For egg-free: the flax egg works well, but the pancakes will be slightly denser. For a nut-free version, use oat milk instead of almond milk. The tapioca starch is key—it gives that soft, pillowy texture that mimics gluten. Skip it and you'll get dense, gummy pancakes.