I realize that even though today is NOT Friday, I am considering this a Finger Lickin' Friday post (to make up for the lack of recipe posts in a while!)
Why non-dairy pancakes?
We recently found out that our son has a dairy allergy...wonderful! He kept getting rashes on his bottom and started being very cranky after eating cheese or drinking milk or eating yogurt. So I took it completely out of his diet for a few weeks and then introduced it strongly one day to see his reaction. He had a HORRIBLE rash on his bottom (he has never really had diaper rash and I credit that to the cloth diapers) he was cranky (like his tummy hurt) and even had a few red spots around his mouth. I asked our chiropractor about it and she said that is exactly what you see with a milk allergy.
So we are making the transition out of dairy and finding wonderful alternatives that are actually healthier. This recipe is one that I made up. I did use my other homemade pancake recipe as a guide, but it was purely experimental and turned out WONDERFULLY! Even my "cows milk ONLY" husband loves these pancakes! Ok, so here is how I did it:
1 1/2 Cups of flour
2 teaspoons of baking powder
1 teaspoon of baking soda
1 tablespoon of sugar
1 1/4 Cups of Almond Milk
3 tablespoons of applesauce
Mix together all the dry ingredients (flour, baking powder, baking soda, and sugar) in a medium mixing bowl. After mixing the dry ingredients together, it is a good time to start heating up your griddle or whatever you are using to cook the pancakes on (I usually set my griddle to 300 degrees or so).
Now it is time to add the rest of the ingredients (almond milk, eggs and applesauce) to the dry ingredients. It does not matter what order you add these. Mix it all together until smooth (I usually use a whisk). Sometimes the mixture is too thick or too thin. Add more flour or milk appropriately until you feel you have the right "pancake smoothness" (Don't worry, pancake making is not at all an exact science)
Pour the pancake mix onto the heated griddle (or whatever you are using) into "pancake sizes" portions. I have found that scooping it using a 1/4 measuring cup makes pretty reasonable sized pancakes. Flip pancakes when the bottom is golden brown. NOTE: These are pretty fluffy pancakes! So make sure that they are cooked all the way through!
It is always fun to add things to pancakes and since these are super fluffy, they make excellent pancakes for add-ins. Some of the things that are fun to add are: blueberries, banana chunks, chocolate chips (if dairy is ok), pumpkin puree, nuts, etc. Get creative in what you add and your kids will love the different types of pancakes (and will probably love helping you create new pancakes) Peanut butter, almond butter or Nutella are also great toppings for pancakes as well!
I would love to hear what your favorite pancake add-in or topping is!! So leave a comment below or send me an email of your favorite pancake concoction! Enjoy your fluffy, healthy, non-dairy pancakes and as always, God bless you and your family!
Until the Whole World Hears,
GRACE.FAITH.DIRT <-- LIKE me on Facebook!