Allergy free pancakes

The other day, I was giving some advice to a friend who is cutting out dairy for her nursing baby, who may have a milk intolerance. Since I just finished 6 months of being dairy-free while nursing Sawyer, I have lots of tips to share. She mentioned being nervous about cooking with substitutes for milk and butter. I assured her that almost everything can be substituted. In fact, I make my kids egg-free, milk-free, wheat-free pancakes every week. And they love them! (Despite the fact that egg, milk and wheat are the main components of most pancakes). I thought I’d share my recipe here now, since it will be shelved for awhile while we go paleo. Sorry boys!

Ingredients:

1 cup rice flour

1-2 Tbsp sugar

2 tsp baking powder

¼  tsp salt

1 Tbsp water

2 Tbsp vegetable oil

1 cup coconut milk

Dairy-free cooking spray (I use olive oil or coconut oil)

Optional: scoop of pureed pumpkin, mashed bananas, blueberries, apples

Spray griddle with cooking spray and then heat on medium until hot. Combine all ingredients in a bowl, in order. Mix to combine, but do not overmix. Using a small measuring cup, scoop a small amount of batter and pour into pan to make pancakes of the size you prefer. Wait a few minutes until slightly browned and then flip.

*This recipe was adapted (slightly) from the Food Allergy Mama’s pancake recipe