Friday, August 8, 2014

Allergen Friendly Vegan Pancakes :)

I usually make breakfast for dinner twice a week for my little guy.

Mostly because there are more safes that are breakfast related than any other meal. That, and seriously, the kid LOVES pancakes (I mean, who doesn't?)

I've been making these for him since he was very little, and it is always a hit! He will usually eat at least two pancakes in one sitting (and this is a kid who is a VERY picky eater)!

So let's get right to it!

What you need:

  • 2 cups safe flour (I use Trader Joe's white whole wheat flour  - no barley!)
  • 4 tsp safe baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 1/2 cups safe milk (I actually use 3/4 cup goat milk and 3/4 cup water - it works fine!)
  • 3 Tbsp olive oil
  • 1/2 tsp vanilla
  • 3 Tbsp honey
  • 1/2 - 3/4 cup extra water
  • Blueberries and/or applesauce
Mix all dry ingredients together in a bowl. Make a well in the center of the mixture, and set aside.

In a glass measuring cup, mix together milk, oil, and vanilla. Pour into the dry mixture.

Mix with a fork until just combined. Add the honey and extra water to desired consistency.

If you're adding applesauce, add this now and mix until just combined.

Heat a griddle to about 300 - 325 degrees. Spray with safe cooking oil (I use safe olive oil spray).

Using a measuring cup (I use 1/4 for smaller pancakes), pour batter onto heated griddle.

After about one minute, take the blueberries, and drop them on the pancakes by hand (this prevents the entire batter from turning blue - you can thank my sister the Chef for this trick!)

Cook until sides are starting to brown (about 3 minutes, watch them closely to ensure they don't burn):

Flip and cook for an additional 3 minutes or until done:

Remove from griddle, and allow to cool on a plate. We use pure maple syrup:

Enjoy!!! Pssst - if you're a mom to a child with allergies, and you yourself are trying to be good, you can make these for them and then make some of these for you ;)


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