It’s Sweet Tooth Tuesday: Allergy Friendly Pancakes (dairy-free, egg-free, corn-free)
Are you looking for the perfect allergy friendly pancakes without milk, without eggs and without baking powder (corn flour)? But hey, of course they have to be yummy, otherwise your family, especially the little ones won’t be very happy, right? And they have to be nutritious, even if it’s just for Mommy’s peace of mind.
Well, actually I was looking for those pancakes. But when you are living in Paradise, you might not have too many choices other than trying to make something yourself.
And yep, that’s what I did.
Now ‘Timan’ has a new favorite breakfast and I hope his eczema will improve. He’s living dairy-free and egg-free for a while now. But I think he was eating way to much Corn Flakes in the last 6 month. The flakes were his favorite breakfast and he loved to snack on them during the day. Almost every day.
Maybe I’m wrong with the corn allergy, but I need to give it a try. I have nothing to lose, don’t I? Luckily HFCS (high-fructose corn syrup) is not an issue here in paradise as far as I know. And we don’t use many canned or processed foods and soft drinks anyway.
As you can see ‘Timan’ is always eager to ‘help’ in the kitchen, even if it’s just holding the bowl this time. Hey, it’s still quite early in the morning.
And later he is happily munching on his yummy pancakes without milk, without egg and (hopefully) without corn. These days they are by far his favorite breakfast.
Dairy-Free, Egg-Free and Corn-Free Pancakes
1 cup (125gr) whole grain flour
1 tsp baking soda
1 tsp ground cinnamon
2 tbsp brown sugar (may contain traces of corn, so use your corn-free sugar instead)
1/4 tsp salt
1 cup (250ml) soy-milk (it may contain traces of corn, make sure it’s fructose-free )
1 1/2 tbsp olive oil
1/2 tsp vanilla essence (optional, may contain traces of corn)
1 tsp lemon juice
sunflower oil for baking and honey for topping
Sift flour and baking soda in mixing bowl, add cinnamon, sugar and salt, mix the dry ingredients.
In separate bowl mix olive oil, vanilla essence and lemon juice, add about 3/4 of soy-milk and mix again.
Pour soy-milk-mix into flour mix and combine well. Add more soy-milk to the batter until you have the desired texture. I’m using all. Set aside for 5 minutes.
Heat skillet with a few drops of sunflower oil and bake 3-4 inch (8-10cm) pancakes on low heat. Bake the first side until the bubbles pop open, flip and bake the other side for another minute, maybe less.
Pour some drops of oil in the skillet for every new pancake.
Try to make those rather small pancakes and you won’t have problems with flipping them. Top them with honey or the topping of your choice and offer some fresh fruits on the side.
And you have a healthy, allergy-friendly and nutritious start for the day. Just don’t overdo it with the topping.
What is your kids favorite breakfast?
To save valuable time in the morning, bake a whole batch of dairy-free, egg-free and corn-free pancakes and freeze them up to one month. Before you use them, simply defrost the pancakes in the fridge over night and warm them in the skillet the next morning.