Saturday, August 17, 2013

Happy Heart Allergy friendly pancakes

 Unfortunately, I cannot take the credit for these. I took the recipe from here (another wonderful FPIES mama with sanity-saving recipes) and tweaked it just a little to make it friendly for L. These are free of dairy, soy, eggs, and wheat. They came out great!

Happy Heart Pancakes
3/4 cup millet flour 
1/4 cup sorghum flour
1/4 cup coconut flakes
1 tbsp organic sugar or coconut sugar
1 tsp vanilla extract
2 tsp baking powder
1 cup of coconut milk
2 Tbsp coconut oil (some babies can handle Earth Balance dairy/soy free butter but L can't have the pea protein that's in it)
1 Tbsp olive oil
1 Tbsp water

Mix all dry ingredients together with a fork. Then, blend in other ingredients (except for coconut oil!!!!) until all are blended well (a fork works nicely for this). Don't blend too much though-- lumpy is good in the recipe! While you are blending ingredients, heat a skillet on med low heat. Melt the coconut oil in skillet as it is heating. Once melted, mix into the batter mixture. **** Pour batter into preheated skillet and cook pancakes until light and fluffy and slightly brown. Set aside on a plate to cool. Once cool, using metal cookie cutters (I only had plastic, but it worked), cut pancakes into hearts. 

I also had to use up some of L's organic blueberries, so I boiled them on the stovetop with some chopped organic apple, added some honey, and topped his pancake (just one - he needs variety, sigh) with the blueberry-apple drizzle. :) Yum!!

-Amanda :)

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