Hi! My name is Nancy and I am the mother of a child who has food allergies -wheat, soy, dairy, chicken and beef. When I found out I did what any parent would do -I stocked up on cookbooks dedicated to those with allergies and then cleaned out the kitchen of all the offending foods. Afterall, we weren't going to eat lasagna in front of our son while he snacks on a rice cake.

Now nearly a year into this I've figured out how to alter recipes, seperate ingredients and give my family food that they all love (and can eat) without me having to make multiple meals.

Please take advantage of what I've learned!

Friday, October 15, 2010


This recipe is: Egg Free, Dairy Free
Contains: Gluten, Wheat

Alternatives: To make this gluten/wheat free sub a gluten free baking flour for the plain flour. Also, there are plenty of options for the "milk". If you're allergic to soy or nuts try cocnut milk.

1 cup Plain Flour
1/2 teaspoon Baking Soda
2 teaspoons Baking Powder
1/4 teaspoon Salt
2 Tablespoons Sugar
1 cup soy or almond milk or coconut milk
1.5 Tablespoons Vegetable Oil
1 teaspoon Vanilla Extract
tsp or tbsp of flaxseed meal (optional)

Sift flour and baking soda/powder and salt. (Sifting makes the pancakes fluffier.)
Add sugar. (Whisk these together is you don't have a sifter.)
Add Vanilla and Oil and half the soy milk. Whisk together.
Gradually add the rest of the soy milk until thick pouring consistency.
Heat Frying pan - needs to be reasonably hot. Spray with Pam or other cooking oil if non-stick. Flip when you see bubbles!

This recipe makes wonderful fluffy tasty pancakes! Serve with Earth balance and maple syrup and you’ve got a sure-fire hit with your family!
* Recipe by Jennifer B.

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