Back to School Breakfast- Healthy Pancakes to Grab and Go


Pancakes, who does not love them??? They have been the life saver for our family while we embarked on feeding a kiddo with multiple allergies who is super picky.

Over the years I have experimented and found a winning, allergy friendly, pancake recipe that is super simple, fun, and can be made with so many flavor options. The best part is they can be frozen for a grab and go breakfast. They heat up beautifully in the microwave and are not crumbly so they can be wrapped in a napkin and eaten on the way to school. Plus, it’s one of my kiddo’s favorite things to help me cook!

Go-To Pancake Mix

I start with what I call a gem of a mix: King Arthur Gluten Free Pancake Mix. Seriously, you would never know this mix is gluten free and the pancakes are amazing made just as listed on the box. But, why not amp it up and make a variety of options to keep those littles taste buds happy that will last weeks for a simple breakfast on the go! You can find the mix at Target, Amazon, Vitacost, etc.

gluten free pancake mix
Here is how I to do it

For the base,  make the pancakes as directed on the box. (*For dairy free we substitute almond milk, using only 1¾ cup because of the thinner consistency of almond milk and 4 Tbsp. of avocado oil instead of 6 Tbsp.)

Then add to the base for a bump of flavor: 1 tsp of vanilla, ¼ tsp of cinnamon, 2 tbsp. of sugar or coconut sugar

Let this sit while you prepare the add ins. (I also add in 1-2 Tbsp of almond butter for calories and protein for my little guy but totally optional for the rest of us that don’t need the extra calories!)

The pancakes are tasty as is but for a boost of flavor and sweetness add some fruit!

Fruit Mix In

The fruity options make these pancakes packed full of flavor without adding the syrup, butter, etc for an easy grab and go breakfast. I usually use whatever fruit is in season, but my guy’s favorites are apple, strawberry, and blueberry. Here’s how:
-Dice up your fruit into ¼ inch pieces. You need about 2 cups of fruit per box of mix.
-Preheat pan to medium-low.
-Pour batter into pan and place diced fruit directly on top of pancake for easy clean up and less mess. Sprinkle the top with some sugar and cinnamon. Try lemon zest with the blueberries and cook until bubbles form, then flip.
– Cook pancakes until done. Cool completely and put one pancake in a sandwich baggie for individual servings and place in a labeled food storage bag. Freeze.

I have also used dried fruit, especially strawberries and blueberries which work awesome because the water is removed. They reheat better after frozen and are less sticky.

pancakes easy breakfast

How To Reheat…

Microwave for 30 seconds and then flip and microwave for another 30 seconds. Continue this process until cooked through if needed. Place on napkin and head out the door!

What’s your favorite kid’s breakfast? 


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