Sunday morning, I had no idea what recipe I was going to post on the blog today. I mulled it over until I realized we were almost out of Bisquick. Sunday is always pancake day, so I’d have to make pancakes from scratch.
Bingo! I haven’t posted our egg-free pancake recipe on the blog yet! That took care of both breakfast and Recipe Monday in one swoop!
Egg-Free Pancakes
(adapted from a recipe from cooks.com)
This recipe is free of peanut, tree nut, egg, and soy.
Ingredients
- 1 cup all-purpose flour
- 1 tsp sugar
- 1 tsp cinnamon
- 2 tsp baking powder
- 1 cup milk
- 1 tbsp canola oil (or other allergy-safe vegetable oil)
- 1 tbsp water
- 1 tsp vanilla extract
- 2 tbsp butter
Directions
Combine dry ingredients and mix slightly. (I made a double batch. Have to, to serve 4.)
Add milk, oil, water, and vanilla. Whisk together until just combined. Set aside to rest for a few minutes.
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| Mama? Can I take your picture while you make breakfast? Mama? *click* |
Start heating your pan or griddle, and also melt your butter. Stir the melted butter into the batter.
When pan/griddle is hot, make your pancakes!
I like the cinnamon in this recipe. It adds an extra flavor that isn’t usually there in pancakes. The boys both ate their first pancake without any syrup!
They were a hit! But then, any safe pancake is usually a hit in this house!
Do you have a ritual breakfast on weekends?
Linking up at Allergy Free Wednesdays
