One of my daughter’s has a friend that has food allergies (she’s allergic to peanuts, dairy & eggs), she comes periodically to spend the night and hang out..the first time or two that she came over, she brought some of her own foods. But I do enjoy cooking for our guests, so I’ve adapted some of our favorite family recipes to meet the needs of this precious friend. This weekend she spent the night and on Saturday morning I made pancakes. Here is my dairy-free, egg-free pancake recipe.
Allergy Friendly Pancakes
Makes 4 4-5″ pancakes
- 1 cup whole wheat pastry flour (freshly ground soft white wheat)
- 1 tsp. baking powder
- 1 tbsp. sugar, agave nectar or honey
- 1/2 tsp. salt
- 1-1 1/4 cups sugar free organic soy milk
In a large mixing bowl whisk together dry ingredients. Then add agave or honey if you are using them and 1 cup soy milk. Whisk together. let stand for 5 minutes. Whisk in more milk until the batter is the correct consistency. Place pancakes on lightly oiled and preheated griddle, cook until first side is golden brown and the edges are set. Flip, cook until completely cooked. Serve.