Food Allergies · Recipes

Egg-free pancakes

Toddlers are picky. Some people might argue that they are “particular” or “selective” but let’s face it, sometimes the stars have to align for them to even think about eating certain foods.

Luckily, these pancakes were a total win. They were soft on the inside with a crisp, toasty outside. Perfect. My little guy was trying to eat them by the fistful. I gave him a little maple syrup for dipping—again, because you know, toddlers, they like to dip things—and a banana, and this made for the perfect breakfast treat.

We live with food allergies here at home, so finding this recipe for a classic pancake without eggs was perfect for us. I’m so glad we’ve added this to our weekend breakfast rotation.

I found the original recipe here, and made some modifications to suit our needs. I prefer to use coconut oil at home, so I made that modification, but my coconut oil tends to sit solid most of the time. Liquefying it in the pan first allows it to blend into the batter much easier, as well as coating the pan with coconut oil is what gives these pancakes their crunchy exterior. If you’re making these pancakes in multiple batches on the pan, you may need to add more coconut oil.

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Ingredients:

1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon granulated sugar
1/2 teaspoon cinnamon
1 cup milk (I used whole milk)
1 teaspoon vanilla extract
1 1/2 tablespoon coconut oil
2 tablespoons butter

  • Preheat a flat pan over medium heat. Be sure not to have it too hot.
  • Whisk together dry ingredients in a medium size bowl.
  • Pour milk into a separate bowl. Add vanilla.
  • Put coconut oil in hot pan to liquefy it. Pour excess into milk mixture.
  • Put butter in hot pan to melt it. Pour excess into milk mixture. (If butter starts to brown, your pan is too hot.)
  • Mix all ingredients until just combined. Do not over mix.
  • Scoop batter onto hot pan in desired size (my son loves small “toonie-sized” pancakes that he can dip easily, but you can make them larger if you choose).
  • Cook until bubbles start to appear on the face of the pancake and the edges start to turn golden brown.
  • Carefully flip each pancake and cook until golden brown on both sides.
  • Serve warm with maple syrup or butter and fresh fruit.
  • Serves 2 to 3 people.

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I’m a mom and wife who loves carpentry and at-home DIY. I work on a freelance basis in theatre and opera, and these days I’m navigating life with my son’s food allergies, as well as my postpartum anxiety. I live in the east end with my husband Brad, my son Will, and a Golden Retriever named Obie.

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