My son was diagnosed with asthma and eczema as a baby, and eventually diagnosed with a number of food allergies. Once these foods were eliminated from his diet, his asthma and eczema cleared up, with only occasional flare-ups. Any recipes I’ve developed for him, like this one, need to be nut-free, dairy-free, egg-free, soy-free, and banana-free. We also try to pack as much nutrition into each recipe as possible without losing the all important flavour, so he’ll enjoy them too! This recipe definitely gets the thumbs up from him, and he knows how to make them himself now (he’s 10 years old).
Gluten free, egg free, dairy free…
Dry Mix Makes 4.5 cups/3 batches
Dry Mix Ingredients
3 ¼ cups gluten free flour
½ T salt
1 ½ T baking powder
1 ¼ cup berry flavoured brown rice protein powder
Store in large freezer bag in freezer to keep fresh…
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One Batch Makes 10 small pancakes
Batch of Pancakes Ingredients
1 ½ cups dry pancake mix
1 ¼ cup cashew milk
1 T oil
2 T honey
coconut oil (for pan only)
Single Batch Instructions
- Mix wet and dry ingredients till smooth and well combined.
- Heat about 1 T coconut oil in a non-stick frying pan over medium heat.
- After pan is heated, using a ¼ cup measuring cup, pour pancake batter into pan. When bubbles form on the top and edges are dry, flip over and continue cooking till lightly browned. If pan needs more oil add it, then pour more pancake batter until all batter is cooked.
- Serve hot with a drizzle of real maple syrup. Enjoy!
Plum Hill 