Pancakes, who doesn’t love pancakes? This is my take on Dairy Free Egg Free Vegan Pancakes.
As the Mum of an “allergy kid” I regularly have bouts of feeling sorry for myself, that I can’t do what “normal” Mum’s do. As a family we have never been out for a meal, due to our 3yo Miss J’s food allergies.
Miss J has several severe food allergies, dairy, eggs, peanuts, treenuts, she recently outgrew her soy allergy (yay!).
I would love to take hubby & Miss J out for breakfast, but we’re just not there yet, local cafes who do breakfast are a minefield for a kid with food allergies, so until Miss J either grows out of her egg allergy, or we find a café we can trust, our ‘treat’ brekkies will continue to be at home.
Around Christmas time last year we decided we wanted to start a new tradition for our little family of three, so every week we have “Family Pancake Sunday” where we cook up a big batch of dairy free, egg free pancake. Some are plain (I love plain), some have blueberries, some strawberries.
Family Pancake Sunday has quickly become Miss J’s favourite part of the week, she starts asking around Wednesday how many more sleeps there are till pancake Sunday!
This is my recipe for Dairy Free, Egg Free, Vegan Pancakes, I hope you like them if you give them a try!
Do you have a go to allergy friendly breakfast recipe? I’d love to hear about it!
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Till next time,
Mel – This Happ-y Mumma
- 1 cup plain flour - sifted
- 1 cup self raising flour - sifted
- 2 tsp baking powder
- ⅓ cup sugar
- 2 cup milk - we use soy milk, have used Oat milk too, use whichever milk you like
- 4 tbsp. oil - we use Rice Bran Oil, any mild oil would work
- 2 tbsp. vanilla extract
- 2 tbsp. golden syrup - or honey, maple syrup, agave syrup, any syrup would work
- Nuttelex for frying - can use oil instead
- Blueberries - cut in half across the middle
- Strawberries - cut into slices, slices settle better and allow the pancake to cook evenly, chunks keep the pancake off the heat once flipped and pancakes might cook unevenly
- In a large bowl sift the flours, baking powder and sugar together
- Add milk, vanilla extract, golden syrup
- Mix well with whisk until well combined, no lumps and mixture is a pouring consistency, you may need to add more milk
- Heat a non-stick pan until warm, not hot
- Add a little Nuttelex to pan, allow to melt and cover base, could use oil if preferred
- Spoon/pour batter either into one large pancake, or multiple smaller pancakes/pikelets, we generally cook 4-5 at a time, then a large one at the end for Dadda!
- Add blueberries and/or strawberries once pancakes have just started to set
- Check the base of pancakes, once started to brown, flip gently
- Check base again, once both sides are nicely brown, lift out to serving plate
- Repeat until batter is all used up
- Serve with your favourite toppings, ours are Vegemite (true blue Aussies 🙂 ), Golden Syrup, Chia Jams