Thursday, September 22, 2011

The secret to awesome pancakes

A lot of folks have asked me about breakfast ideas, when you can't have dairy and soy. I for one, am not a fan of cold cereal with milk/soy alternatives. I like my cold cereal with milk. Period. So I pretty much don't do cold cereal anymore. I make a lot of baked oatmeal though, and have even gotten my 3-year old to eat it most mornings. I like it heated up with rice milk on top. She likes it cold, with no milk added.
Before I went back to being dairy and soy free for our second daughter, we used to make pancakes every weekend with our oldest. After the switch back to being d/s free, I tried substituting rice milk for the dairy in my pancake recipe. It tasted fine, but resulted in thin pancakes. The rice milk was just too watery.
Well, recently, I've discovered the perfect dairy substitute for pancakes, and in fact, my whole family has decided that it results in better pancakes then when we used milk in them. The secret?!?! OAT MILK. It's excellent for baking. EXCELLENT! So this weekend, try substituting Original Oat Milk (not the vanilla kind - too sweet), for the dairy in your favorite pancake recipe.
And in case you don't have a favorite pancake recipe, here's my old standby.....

Dairy and Soy Free Pancakes
Adapted from Better Homes and Gardens New Cook Book

1 cup all-purpose flour
1Tbs. sugar
2 tsp baking powder
1/4 tsp salt
1 beaten egg
1 cup original oat milk
2 Tbs canola oil

In a medium bowl, stir together the flour, sugar, powder, and salt. Make a wel in the center of the dry mixture, and set aside.
In another medium bowl, combine the egg, oat milk, and canola oil. Add egg mixture all at once to the dry mixture. Stir just until moistened - batter should be lumpy.
Pour about 1/4-1/3 cup batter onto a lightly greased griddle (I use an electric griddle sprayed with canola oil - but a nonstick pan would be great as well). At this point, feel free to add a few blueberries to the tops of the pancakes, if you want blueberry pancakes.
Cook over medium heat for about 2 minutes on each side, until golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry.

Makes ~8 pancakes.

12 comments:

  1. You might find if you replace the egg with ground flax meal (the Bob's Red Mill has egg replacement instructions right on the bag), you'll get softer, fluffier pancakes, too. It's one of my favorite allergy-friendly substitutions.

    ReplyDelete
  2. These look yummy:) I make our pancakes out of oatmeal- check out the recipe and let me know what you think:) http://cleverlydisguisedascake.blogspot.com/2011/06/what-are-we-having-for-breakfast.html

    ReplyDelete
  3. Just found your blog. My 3 month old was diagnosed with a dairy/soy intolerance. I'm determined to continue breastfeeding so I need all the help I can get! Thank you for your blog :)

    ReplyDelete
    Replies
    1. So glad to hear I am not alone! How is everything going for you?!

      Delete
  4. My son was diagnosed as milk/soy intolerant as an infant (oh, the things we went through!). We were told that he had outgrown the intolerance as a toddler, but now at age 10 we've realized this is not the case. Milk/soy intolerance affects much more than the digestive tract as we have found. It can affect sinuses, sleeping, mood, along with many other things. It's not easy to change a 10 year old's diet, but he has been very "good" about it for the most part! However, trying to find alternatives to some of our favorite meals/snacks has been somewhat difficult. Thank you so much for sharing your insight!

    ReplyDelete
  5. Thank you so much for sharing. I am a vegetarian mother trying to continue breastfeeding my 2 month old with a milk and soy allergy. I find I am starving and exhausted most of the time! Any suggestions would be appreciated more than you know!

    ReplyDelete
  6. Thank you for creating this blog. I wish there was more information online about this issue. Do most babies outgrow the allergy? If so, when?

    ReplyDelete
  7. Thank you thank you for this blog my daughter was diagnosed as an infant and is now two and still hasn't grown out of it. Finding recipes is hard and she's getting worse as she gets older so I need all the help I can get now.

    ReplyDelete
  8. Thanks so much for your blog! I was dairy- and soy-free with my first child and am now back on the same restrictions with my second. We made these pancakes this morning (added cinnamon and mashed banana) and they were delicious!

    ReplyDelete
  9. Do your pancakes brown? Mine turned out almost white.

    ReplyDelete
  10. I have a fantastic recipe for pancakes I started using due to my sons milk/soy allergy. These are ridiculously good.
    1/2 c all purpose flour
    1/2 c coconut flour (I use the brand Nutiva, ordered off of amazon)
    1 1/2 tbsp. sugar
    2 tsp baking powder
    1/2 tsp salt
    1 large egg
    2 tbsp. .olive oil
    almond milk (enough to make a pourable batter)

    -combine dry ingredients then stir in egg, oil and milk. It will take probably a cup or so of the almond milk to get to a nice pourable texture. Makes 2-3 servings

    ReplyDelete
  11. This recipe is amazing! I am 21 and have been allergic to dairy and soy for about 3 years+. I have been on the search for good recipes and am so glad I finally found good pancakes! Thank you! I drink almond milk and decided to substitute that for the oat milk and it tasted great also.

    ReplyDelete