I shared this recipe years ago, but it’s time to share it again given early weekday mornings, or busy evenings. A crockpot pancake cooks itself with minimal preparation, and is the perfect opportunity to sneak in some fruit to start your day. With the ability to use either a pancake mix or your own recipe, you can customize this exactly how your family likes it. This is even one that’s easy for kids to assemble.
The recipe comes from Make it Fast, Cook it Slow, the first cookbook of the crockpot genius behind the site A Year of Slow Cooking. The crockpot directions state you can use a 18 oz. pancake mix (and the corresponding ingredients it would require, such as eggs, oil, milk) or your own ingredients. I had a recipe for gluten-free pancakes, so I doubled it, assuming that would be about the right amount. I’ll share the recipe here, or feel free to use a mix or your favorite recipe. Of course, this can be gluten-free, dairy-free, or neither, depending on your needs. The beauty of this one was that it literally cooked itself, and I was free to go on my merry way. I found a similar recipe online, for the non-gluten free folks.
- 4 eggs
- 1 ½ c. flour or pancake mix (brown rice flour works if you’re gluten-free)
- 2 T. baking powder
- ½ c. oil
- ½ tsp. salt
- 4 T. sugar
- 1 ½ tsp, xanthan gum (omit if using regular flour)
- 1 tsp, vanilla
- 2 c. milk (dairy-free, if you desire)
- 1 c. blueberries (I added this; you can swap in another fruit for sure)
This is the doubled recipe- halve it if you’re just using it to make pancakes. Combine, mixing well. Pour into greased crockpot. Cook on high for two hours. Edges will be slightly browned, and middle will be firm. Do not overcook.