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 on-the-go finger foods.
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.
- For babies 9-12 months and beyond. (You’ll enjoy them, too!)
- Makes about 8, five inch pancakes.
- Egg-free/Vegetarian
Ingredients:
- 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
Directions:
- 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.
Lisa Barnes is the author of “The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler“.
