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Egg and dairy free pancakes

Updated on January 27, 2009

Pancake Recipe History

We have five children and of the five, two of them have severe food allergies. Our two children are allergic to eggs, milk, honey,& peanuts. When my husband and I found out about their allergies, it was quite a challenge. We were set loose from the doctors office blind. They gave us a list of foods they could not eat, but not what they could. And no other instructions except to avoid those foods.

We searched online and found some possibilities, but the experimenting part was not fun or cheap! Alot of the recipes we found were horrible, I'm not going to lie. It's hard to believe that people would eat some of those things, but you aquire a taste when your diet is selective I guess.

After many many many test runs we finally invented our own pancake recipe.

3 cups flour

1/2 cup brown sugar

1/2 cup sugar

2 tsp baking powder

dash of salt ( to tame sugar a little)

cinnamon (optional)

1 tsp french van extract (optional)

3/4 cup canola oil

2 cups water (more or less depending on the thickness desired)

Lightly grease the frying pan or griddle and wait until hot then pour desired amount on pan. Cook like regular pancakes. We also would use pumpkin pie filling from the can and pumpkin spice and they were amazingly delicious also.  This recipe also makes great muffins.


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