When you have a child with milk and egg allergies, you spend a lot of your time re-vamping recipes to make them safe for your family. So many foods, especially breakfast foods, contain eggs and milk. Doing a google search for recipes sometimes leaves you with bland foods or gritty textures and can leave those of us that are used to “regular” recipes unfulfilled. But there is hope!
My husband spent a lot of time perfecting his pancake/waffle mix recipe and I want to share it with you all today!
- 1 cup flour
- 1 tbsp sugar
- 1 tbsp baking powder
- 1 egg equivalent of Bob’s Red Mill Egg Replacer
- 3/4 cup of oat milk (you can use another dairy free milk, but we really recommend oat milk because we think it has the best consistency)
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 1/2 tbsp vanilla extract
- pinch of salt
Mix dry ingredients together first. Make your egg replacer by following directions on the back of the bag. After the egg replacer is made, mix the oat milk into the egg replacer. Add that combination to the dry ingredients and mix it all together. Then add in your olive oil, vanilla extract, and maple syrup. To get desired consistency, add water as needed (We normally add about 1-2 tbsp of water but it may not be necessary. We feel like it makes them fluffier, though.) Use can use this batter for both waffles and pancakes!
When I say that this pancake/waffle mix is delicious, I mean it! Trust me, you want to try this. You won’t be able to tell that it is egg and milk free. Everyone in our house loves it – our daughter with allergies, as well as the rest of us! In fact, my oldest daughter says that she prefers them to the regular ones! If you try the recipe, make sure to let us know what you think, and make sure to thank my husband – this recipe was all him!