Meals can get so tricky at my house. Half of us are on a dairy and wheat free diet, one has outgrown an egg allergy, and the other half of the family seems to tolerate “regular” food. To simplify things, I try to cook recipes that can be easily altered to fit all of our needs.
Here is a from scratch pancake recipe that can be egg, wheat, and dairy free. Or all three at once!
- 2 cups flour of choice (Wheat flour for the “regular” pancakes and an all purpose gluten free flour of choice for the “gluten free.” My favorite gf mix is from Art of Gluten Free Baking.)
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 3/4 cups milk of choice (buttermilk, cow’s milk, almond milk, coconut milk—whatever is tolerated)
- 4 teaspoons vegetable oil
- 1 teaspoon vanilla (gluten free if needed)
- 3 tbspn sugar
Directions are easy: Throw it all in a big mixing bowl and stir until combined. Cook on a heated griddle or skillet, using whatever oil or butter is tolerated. If desired, pour pancake batter on the skillet and sprinkle in chocolate chips or blueberries. Delicious!
**Honest truth: The gluten free version of the recipe turns out fluffier with an egg added in (still yummy without eggs, just trickier to flip). The wheat version is delicious without eggs.
Our Sunday brunch following mass goes something like this: Kelsey mixes up a “regular” egg free batch. She mixes it up for me because I am very wheat intolerant and can’t risk inhaling the flour particles. I mix up the gluten and dairy free batch. She cooks the regulars, I cook the gluten free ones. Daddy works on cooking the bacon, and we finally gobble it all up!
My prayer is that this recipe can help other families who struggle with food allergies. God bless!