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Thank you for stopping by. I am Lauren. Daughter of the Most High King, wife, mommy, teacher, and friend. I hope to help bring like-minded people together for the sake of living healthier, more natural lives, and loving one another. Read More

 

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Eggless Pancakes

September 19, 2017

 

 

I have not had eggs in over a year, as I suspected my baby had an egg allergy, and I breastfeed him.  He had a bit of infant eczema, and when I gave up eggs it went away.  But he is nearly 15 months now, and I wanted to deprive him no longer of the joys of Saturday morning pancakes. So I made this special recipe so he and I could join the family in this luxury. It was delicious! So I had to share.  Hope you all enjoy these as much as we did.  (Btw, there is no Sunbutter in this recipe... My jar of Sunbutter just decided to photobomb my pancakes lol; however, you could top them off with Sunbutter if you choose to. I bet that would be yummy!)

 

Disclosure:  Please note this post contains affiliate links. Thank you so much for your support! Read my full disclosure policy here.

 

 

 

Ingredients:

1  cup Bob's Organic Whole Wheat pastry flour or gluten free flour if you are GF

1  teaspoon coconut sugar

1  teaspoon cinnamon

2  teaspoons aluminum free baking powder

1  cup flax, hemp, or other alternative milk (we use Good Karma Flax Milk)

1  tablespoon sunflower or coconut oil

1  tablespoon water

1  teaspoon vanilla extract

1  teaspoon lemon juice

2  tablespoons grass fed butter (or coconut oil if you are vegan)

 

Combine dry ingredients and mix slightly.

Add milk, oil, water, lemon juice, and vanilla. Whisk together until just combined. Be careful not to over mix - it should still be slightly lumpy. Set aside to rest for a few minutes.

Preheat cast iron pan or griddle on stove pan to stove. (I recommend cast iron, as it is one of the healthiest cooking options. Doesn't leach chemicals into your foods like some other types of pans, actually adds iron to your diet, and just makes food taste so much better). 

Melt the butter in small pan or microwave safe dish in the microwave. When fully melted, add the butter to the batter.

When pan is hot, with a measuring cup or ladle, pour 1/4 cup of batter into the skillet for each pancake.

Cook until bubbles form on the surface. Carefully flip pancakes with a turner/spatula and cook until golden brown.

 

Serve with fresh fruit and pure maple syrup or local honey! Yummo!

 

Since I originally wrote the above recipe, I have come to find out that my son, now 16 months, is not allergic to eggs (or not anymore... he is allergic to cashews and pistachios instead). Oh and I was so excited to eat eggs again, we had eggs for dinner that night!  However, we will still enjoy this recipe because it's just that good.

Stay tuned for near future post on My Life as a Food Allergy Mom. I have quite a bit of experience in this area, as my oldest daughter, Sophia, has a life-threatening peanut allergy.

 

Here are some are some of my recommended options for ingredients and kitchen tools for this recipe:

 

 

 

 

 

 

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