From Lisa Barnes
Jonathan, a two-and-a-half-year-old, was allergic to eggs but wanted to eat pancakes. His mom couldn’t find a recipe without eggs, so she sent me a request and challenge: Find an egg-free pancake recipe. I couldn’t find one either, so I came up with my own. This allows those not yet introduced to eggs to enjoy pancakes with the rest of the family.
Makes about 8 (5-inch) pancakes: 4 servings
1 cup organic whole wheat flour
1 tablespoon organic cane sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup organic milk
2 tablespoons expeller pressed canola oil.
In a medium mixing bowl, stir together flour, sugar, baking powder, salt, baking soda, and cinnamon. In a separate bowl, whisk together milk and oil. Add milk mixture to flour mixture all at once. Stir with a rubber spatula until just blended. If batter is too thick, thin with milk.
Heat a large nonstick skillet or griddle over medium heat. Lightly grease skillet with cooking spray or melted butter.
For each pancake, pour about 1/4 cup batter onto hot griddle or skillet. Cook until bubbles form on top of pancakes and bottoms are golden and set. Flip with a spatula and brown other sides until golden. Warm finished pancakes in a 300°F oven, while continuing to use batter to make more batches.
Tip: Packing pancakes. Pancakes make a great snack for packing and snacking. Make a double recipe and seal cold, leftover pancakes in a zipper bag in your refrigerator or freezer. They make fast, convenient on-the-go finger foods.
Lisa Barnes is author of The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler and lives in Sausalito, California.
Image Credit: Wikimedia Commons
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