Pancakes. Once you experience the perfect one, you never forget it. The crispy lacy outside and warm soft center. Make them chocolate, vanilla, strawberry with a teaspoon of powder or extract and pour them into endless shapes, letters, patterns. Add-ins can be anything – chocolate or rosemary, crushed nuts or seeds, cereals, fruit – how fun!
The pancake recipe for today is adapted from The Best Eggless Buttermilk Pancakes, a recipe I discovered early on after learning about Madison’s egg allergy. Thank you for giving us a family comfort food – it was so important to me from the beginning that Madison could enjoy meals with us all eating the same foods that are safe for her.
We like to use almond milk “buttermilk” and add 2 tablespoons of white vinegar to a liquid measuring cup, then add almond milk to the 2 cup line. Let sit for 5 minutes and measure the other ingredients while that sits. Adapt with any type of milk as needed for your allergies or taste. Have fun!
Ingredients:
2 cups buttermilk*
4 T coconut oil, melted**
1/2 cup applesauce (Materne pouches are exactly 1/2 cup in my experience!)
1/2 t vanilla
2 C flour
2 t baking powder
1 t baking soda
1 t salt
3 T sugar***
*(add 2 T vinegar to 2 cup liquid measuring cup, then add almond/soy/coconut or dairy milk up to the 2 cup line)
**sub butter or other oil/fat
***okay to omit but they taste better with sugar according to my taste testers
Directions:
Mix all wet ingredients together – buttermilk, coconut oil, applesauce and vanilla. Add flour, baking powder, baking soda, salt and sugar. Hand whisk to combine. Separate into two pourable containers if two flavors are desired. Our favorite flavors are blueberry or chocolate chip. Stir in add-in (about 1/2 cup) and drop by scant 1/4 c measures onto well-heated and oiled griddle. Cook until tops of pancakes look dry around edges and bubbles in the batter have started to pop (about 3 minutes). Flip and cook about 1-2 minutes on other side or until lacy and lightly browned. Remove from pan and serve warm with dollop of coconut oil, maple syrup or alone.
Highly recommend frying up some bacon simultaneously and serving this all together. Protein with the pancakes means less of a sugar crash later. Avoiding sugar crashes on weekends is always appreciated.
These pancakes are a great egg-free option for breakfast! They freeze well, so make a double batch. Yield is about 20 pancakes for us, we make them small. Nosh on my friends!
If you do enjoy these pancakes, please leave a comment below so we can hear about it!
afreemeal 