By Lisa Barnes
Age: 9-12 months and beyond…
Jonathan, a 2 ½ year old, was allergic to eggs but wanted to eat pancakes. His mom couldn’t find a recipe without eggs, so she sent me a request and challenge to find an egg free pancake recipe. I couldn’t find one either, so I came up with my own. This also allows those not yet introduced to eggs to enjoy pancakes with the rest of the family. These are great with fresh berries.
Makes about 8, five inch pancakes.
1 cup organic wheat flour
1 tablespoon organic evaporated cane sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup organic milk
2 tablespoons expeller pressed canola oil
In a medium mixing bowl, stir together flour, sugar, baking powder, salt, baking soda and cinnamon. In a separate bowl, whisk together milk and oil. Add milk mixture to flour mixture all at once. Stir with a rubber spatula until just blended. If batter is too thick, thin with milk.
Heat a large non-stick skillet or griddle over medium heat. Lightly grease skillet with cooking spray or melted butter.
For each pancake, pour about 1/4 cup batter onto hot, lightly greased griddle or skillet. Cook until bubbles form on top of pancakes and bottoms are golden and set. Flip with spatula and brown other sides until golden. Warm finished pancakes in a 300 F oven, while continuing to use batter to make more batches.
Pancakes make a great snack for packing and snacking. Make a double recipe and seal cold, leftover pancakes in a zipper bag in your refrigerator or freezer. They make fast, convenient finger foods on-the-go finger foods.
Lisa Barnes is the author of the The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler, iParenting Media Award winning book and Williams-Sonoma’s Cooking for Baby Cookbook. Visit her at www.petitappetit.com