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.
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.