No egg pancakes
Children not able to eat eggs is reasonably common for young ones. I was testing some pancakes for a parent I was working with who told me all egg-free pancakes taste dodgy and they wanted some for their daughter.
That was the sort of challenge I enjoy stepping up to.
I thought this recipe would tick boxes for many fussy eaters, not just those who are egg-free. Kind of good in these days when eggs may be in short supply too!!
It can also easily be DF.
Remember, any time we offer a new version of a food it’s a win.
The pancakes are very similar in texture to a regular pancake with perhaps a little taste of oil, which of course can be overridden by drowning it in maple syrup/honey/PB!
Recipe
1 cup flour (I used wholemeal)
1 tsp baking powder
1 1/8 cup milk (plant milk works)
1 tbs oil (I used light olive oil. Avocado or melted coconut would also work)
Optional – sugar/vanilla/cinnamon for sweet pancakes (I often make mine as savoury)
Method
Whisk together all ingredients, or place in food processor.
Tip 1/3 – ½ cup batter into a lightly oiled frying pan at medium + heat
Cook until browning
Flip carefully and brown the second side
Serve immediately or will keep well for 3 days in the fridge.
Judith, MA Cantab (Cambridge University), Post Grad Dip Psychology (Massey University), is an AOTA accredited picky eating advisor and internationally certified nutritional therapist. She works with 100+ families every year resolving fussy eating and returning pleasure and joy to the meal table.
She is also mum to two boys and the author of Creating Confident Eaters and Winner Winner I Eat Dinner. Her dream is that every child is able to approach food from a place of safety and joy, not fear.
Learn more about Judith here: https://theconfidenteater.com/about/