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.

Thursday, November 7, 2013

Egg Free, Dairy Free, Nut Free Cinnamon Oatmeal Pancakes

I always keep a variety of breakfast and lunch choices in the freezer. I usually take a day to the freezer. I made our Family Favorite Pancakes and Waffles, Chocolate Pancakes and Waffles and FRENCH TOAST. However, I didn't have any bananas to make our Blender Banana Oat Pancakes but I wanted an oatmeal pancake. I decided to make a pancake with oats that didn't contain any flour or oil. Wow, these pancakes are so thick and hearty with a yummy cinnamon flavor. My girls like them dipped in applesauce instead of pancake syrup.

Cinnamon Oatmeal Pancakes

2 cups oats
2 cups oats – ground in the blender into a flour
1/4 cup sugar
1 tbsp baking powder
1 tbsp cinnamon
1/2 tsp salt
3 cups water
3 tbsp vanilla extract

Combine the oats, oat flour, sugar, baking powder, cinnamon and salt. Add the water and vanilla then mix until thoroughly combined. Drop about 1/2 cup of the batter onto a sprayed skillet or frying pan. Fry until the bottom is golden. When the pancakes are ready to be flipped, they will hold together perfectly. Fry until golden.
* Makes 14 big, thick pancakes.
* These pancakes freezes and reheats perfectly. Flash freeze on baking sheets then transfer into Ziploc bags. Reheat in the microwave.

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