August 24, 2016

Gluten Free, Vegan Pancakes

My Little Guy was diagnosed at 12 months with Wheat, Egg, and Dairy allergies. My husband and I already consumed minimal wheat and dairy at home, but I'm an egg lover! So, egg free is a bigger challenge for me with finding alternative recipes.

By the time he was diagnosed, his love for pancakes had already formed.
So, what's a mama to do? Right! Find a way to make her baby some GF, Vegan pancakes.
So that's what I did.

Just so you know, I failed miserably at first. The first batch was a total fail. Before I cooked a second batch, I changed skillets and said a little pancake prayer as my son tugged on my pajama pants. "Dear Jesus, help me make my baby some pancakes that won't trigger an allergic reaction. Amen."
If you can't tell, this mama's love runs deep for her baby's food.

But thankfully, I bounced back from the lows of my first failed attempt. I think they turned out lovely! Most importantly, the Little Guy loves them, the Big Guy likes them, and Mama is thankful her baby can have fluffy pancakes again!
Here is my tasty, prayed over, pancake recipe.

Servings: 10-12, 3"-4" pancakes

1 cup gluten free baking mix or all-purpose flour
3/4 cup brown rice flour
2 tsp baking powder
2 Tbsp coconut palm sugar
2 tsp ground cinnamon
1/4 tsp salt
1 cup unsweetened almond milk
1 tsp vanilla
1/4 cup unsweetened apple sauce
2 Tbsp oil + more during cooking

1. In a medium bowl, combine dry ingredients, stirring well.
2. Heat oil on griddle or in small skillet over medium heat.
3. Add liquid ingredients to dry mixture. Mix until all lumps are eliminated.
4. Using a 1/4 cup measuring cup, pour batter into skillet or onto griddle. Cook for 1-2 minutes until bubbles form. Flip and cook an additional 1-2 minutes.
5. Repeat with remaining batter.
6. Serve with peanut butter, maple syrup, or fruit spread.

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