Pancakes... A Meal Good for Any Time of Day!

From the time my youngest could eat solids, his allergies quickly began appearing.  At six months we already knew he was allergic to milk and soy.  We then added egg and nuts to our AVOID list.  We were cautious with every food he was hesitant to eat. Worries about his nutritional intake were huge.  Finding foods he could and WOULD eat was even more challenging.

allergy~friendly pancakes
 and blueberries

Enter... PANCAKES.  These quickly became, and still are, his favorite meal for breakfast, lunch or dinner.  Add some allergy~friendly sausage and he could be fed for days!!  The basic ingredients have made this a 'take with us everywhere' recipe.  The pancakes don't puff as much as those with eggs, but are good enough to become one of our family staples.

ALLERGY~FRIENDLY PANCAKES 
   *free of milk, egg, soy, peanuts, tree nuts    

INGREDIENTS:
1 C flour
1 C whole wheat flour
4 tsp baking powder
2 T sugar
1 tsp cinnamon 1/2 tsp nutmeg
2 C water
2 1/2 T oil (vegetable or canola)

½ tsp vanilla extract

½ tsp lemon juice

Mix dry ingredients together. Mix wet ingredients and then add to dry ingredients and beat. Let settle for a few minutes. Pour to form circles on lightly greased skillet. Cook for 2 - 3 minutes or until pancakes have a dimpled surface. Turn pancakes and cook for additional 2 - 3 minutes.

Other ideas: Add frozen blueberries to batter when mixing, or any preferred fruit. After pancake is cooked, use cookie cutters to create fun shapes.

Wrap in saran wrap and freeze in freezer bags for several weeks.

Great for lunches too!