My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 15 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.

Sunday, January 20, 2013

Egg Free, Dairy Free, Nut Free Blender Banana Oat Pancakes

My girls and I love these pancakes. They have a mellow banana flavor and freeze really well.

Blender Banana Oat Pancakes

3 cups soy milk
2 1/2 cups oats
1 cup flour
4 tsp baking powder
1/2 tsp salt
3-4 bananas

Place the soy milk, oats, flour, baking powder and salt in a blender then blend until thoroughly combined. Add the bananas then blend until smooth. Pour the batter onto a hot skillet or griddle that has been sprayed with nonstick cooking spray before each addition. Cook until bubbly, turn and cook the other side until golden.
* These pancakes freezer perfectly.

Shared with: Sundae Scoop, Think Pink Sunday, Church Supper

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