Finger Foods: No Egg Pancakes

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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“.

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