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Pancakes (American style)

Pancakes are a favourite of mine so of course I had to figure out how to make these allergy friendly. This recipe uses a ripe banana as a egg substitute but they do not taste bananaery. These pancakes taste as good as their dairy and egg counterpart.

As with all my recipes I use oat milk as our milk alternative but you can sub that for whatever milk you prefer.

Cooking Method ,
Courses , ,
Difficulty Intermediate
Time
Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins
Servings 8
Description

These pancakes make the perfect stack.

Ingredients
  • 2 cups self raising flour
  • 2 tbsp caster sugar
  • 1 tsp baking powder
  • 1 tsp cinnamon 
  • 1 large banana (mashed)
  • 1 tbsp olive oil (+extra for frying)
  • 1 cup oat milk (or another non-dairy milk)
  • 1 tsp vanilla essence
  • 1 handful mixed berries
Instructions

  1. Combine all ingredients in a large bowl. Whisk until a smooth batter

  2. Drizzle oil in frying pan

  3. Spoon some batter into pan

  4. Leave for a couple of minutes each side 

  5. Serve with berries and syrup drizzled on top

Keywords: breakfast, dairy free, egg free, pancakes, soya free
Read it online: https://myallergybabies.com/recipe/pancakes/
Whitney Morris

My children have multiple allergies from babies. There was a long list of things they couldn't eat with out being really poorly. I started by adapting known recipes, which lead to me experimenting and designing my own new ones! Now I share what I learned along the way in hopes of helping other families like us.