We all love pancakes, don't we? Well, not all pancakes are the same. Most are made with milk and eggs as a main ingredient besides flour. Not these! And you can't even tell in the least bit. My 5 year old son, Connor, is severely allergic to milk, egg, and pnuts, therefore, we have adapted nearly every recipe I make to include him. I still add toppings to the rest of the family's meals as desired, but Connor still gets to eat just about everything I make. And pancakes are one of his favorites!
Here is the recipe I use from Linda Marienhoff Coss's Food Allergy Cookbook~
1 1/2 cups flour
2 1/2 tablespoons sugar
3 teaspoons baking powder
2/3 cup vanilla flavored soy milk (I usually use rice or coconut milk)
3/4 cup water
2-1/2 tablespoons water, 2-1/2 tablespoons vegetable oil, and 1-1/2 teaspoons baking powder; mixed together in a separate bowl (This is used in place of eggs.)
1. Place all ingredients in a medium mixing bowl and mix together until batter is smooth and well mixed.
2. Heat a large non-stick skillet over med.-high heat. Spray pan with cooking spray and pour batter into skillet, forming approx. a 4-inch diameter pancake.
3. Cook until bubbles form and then pop over entire pancake, then turn over.
(I usually spray a little cooking spray on the uncooked side before flipping it over.)
4. Cook until second side is browned to desired doneness.
~Serve hot, with dairy-free margarine (we use Smart Balance for Connor), and dairy-free syrup ( we use Northwoods for Connor also).
*Makes about 11 (4-inch) pancakes*
I usually half the recipe and make about 5 pancakes so we don't have a bunch left over, but you could also freeze what you don't eat and pull them out later and pop them into the microwave!
Connor is enjoying his pancakes!
They really do cook up just like pancakes that have egg in them.
Ethan wasn't very enthusiastic about getting his picture taken...hence the *bored* look on his face!
Linking up this week @: