Breakfast is challenging. We love eggs, avocados, toast, yogurt, granola, pancakes.. all things Hazel can not have. So… in honor of pumpkin season my mom and I came up with a little pumpkin pancake for the allergy baby. No eggs, no wheat, no dairy, the usual.

Click here for Hazel’s story!

Kitchen help!Ā 

Hazel approved!

Here is the recipe!

First whisk together:

2 cups gluten-free flour

2 tsp baking soda

Egg replacer, equivalent to two eggs. (when using egg replacer, cook right away)

1/4 cup of pumpkin puree

1/2 cup (or more depending on the desired consistency) non dairy milk

1 tsp sugar

1 tsp vanilla

2 tsp cinnamon (or more)

salt for taste

1/2 cup fresh or frozen blueberries or fruit of choice

NOTE: make the batter a little more runny than a normal pancake.


Pour batter into circles on a heated skillet or griddle. Cook as you would a normal pancake!

Makes approximately 12 pancakes.