Allergy-friendly Pancakes
Allergy-friendly Pancakes are lightly, fluffy, and egg-free! Plus, they make a great canvas for self-portrait pancakes using sliced fruit and vegetables. This is a fun summer meal for kids and kids-at-heart to enjoy together!
I’m so glad summer is here.
Summer takes a little bit of the edge off our usually chaotic morning routine. Plus, my kids get up 15 minutes later than they do in the school year.
Those 15 minutes make a difference.
Some mornings my kids wake up ready for breakfast. Other mornings, they take some extra time playing in their rooms and mosey on down to the kitchen on their own time.
I took advantage of one of those leisurely mornings to make allergy-friendly pancakes and cut fruit so we could do self-portrait pancakes together. I was able to get EVERYTHING on the table before the kids sat down, which meant I was able to have fun decorating pancakes with them and enjoy our time eating together.
Full disclosure: a calm, enjoyable family breakfast is the exception rather than the rule in my house. But that is okay. Two of my three children still require some form of adult help to make it downstairs in the morning.
But I’ll keep enjoying these low-key summer mornings whenever they come.
What toppings can be used to make self-portrait pancakes?
Good question! I have included some ideas, but really anything is possible. This is also a great way to offer a neutral exposure to a new fruit or vegetable. Make sure to include some favorite toppings as well.
Fruit: banana slices, strawberry slices, blueberries, raspberries, mango slices, apple slices, pear slices
Veggies: steamed cauliflower or broccoli, shredded carrots, cucumber slices, red pepper strips
Fats, spreads, & desserts: maple syrup, powdered sugar, chocolate chips (milk), marshmallows
Are these pancakes milk-free or dairy-free?
The recipe calls for milk, but you can easily make it milk-free with the following changes:
Replace milk with your favorite milk alternative (such as oat, soy, almond, or banana milk).
Skip the butter and use canola oil or coconut oil to grease the skillet.
Because there are no milk allergies in my house, we typically cook with (and drink) regular cow’s milk. But I have made these pancakes before with non-milk alternatives and they turned out just as fluffy and delicious!
What are allergy-friendly substitutions for this recipe?
As written, this recipe contains wheat and milk. If you use coconut oil to grease the skillet, it will contain coconut.
To make wheat-free: use wheat-free all-purpose flour blend
To make milk-free: make the two changes listed above
How to make Allergy-Friendly Pancakes
Step 1: Wash hands with soap and warm water. Gather ingredients and supplies.
Step 2: Preheat griddle to 325°F.
Step 3a: In large bowl, whisk flour, sugar, baking powder, and salt.
Step 3b: Add oil and milk to flour mixture. Whisk until evenly combined, do not over-stir.
Step 4: Lightly grease griddle with butter, canola oil, or coconut oil.
Step 5: Use a ¼ cup measure to pour each pancake on the griddle.
Step 6: Flip pancakes once edges form, the base is a golden brown, and the surface is no longer forming new bubbles.
Step 7: Cook for 1-2 more minutes, until pancakes are cooked through and golden brown on the second side. Remove from the griddle and serve!
To freeze:
Allow pancakes to cool and then place in freezer bag or food saver pouch. Carefully remove air from freezer bag before sealing or use a food saver vacuum. Pancakes can also be frozen in a glass, freezer-safe container if pancakes have cooled to room temperature before freezing.
Label container and freeze up to three months.
More allergy-friendly breakfast recipes:
Allergy-friendly Pancakes
Lisa Woodruff | June 14, 2022
- Prep time: 10 minutes
- Cook time: 10-15 minutes
- Total time: 20-25 minutes
No nuts | No eggs | No soy | No fish | No sesame
Contains wheat and milk. May contain coconut (coconut oil).
Ingredients:
- 2 cups flour
- 3 Tablespoons sugar
- 2 Tablespoons baking powder
- ½ teaspoon salt
- ¼ cup canola oil
- 2 cups milk
- 1 Tablespoon butter, canola oil, or coconut oil
Instructions:
- Wash hands with soap and warm water. Gather ingredients and supplies.
- Preheat griddle to 325°F
- In large bowl, whisk flour, sugar, baking powder, and salt. Add oil and milk to flour mixture. Whisk until evenly combined, do not over-stir.
- Lightly grease griddle with butter, canola oil, or coconut oil.
- Use a ¼ cup measure to pour each pancake on the griddle.
- Flip pancakes once edges form, the base is a golden brown, and the surface is no longer forming new bubbles.
- Cook for 1-2 more minutes, until pancakes are cooked through and golden brown on the second side. Remove from the griddle and serve!
Allergy-friendly Substitutions:
- No wheat: use wheat-free all-purpose flour blend
- No milk: use favorite milk-alternative, such as oat, almond, soy, or banana milk AND use oil instead of butter
