Egg Free Pancakes
Posted by Dr. Cason on Wednesday, May 21st, 2008
We’ve been living in an egg free world recently. The fridge holds three cartons of eggs that I have yet to throw away. Any day now it’ll go in the trash but I’m hoping we’ll find out that these food allergies are just crazy talk.
We’ll all shake our heads and say. “That silly Dr. Cason. She got herself all worked up over nothing.” Yep that’ll be the day. Until then I’m getting creative with my cooking.
Tonight we had breakfast for dinner. I had already poured the pancake mix in the bowl when I realized- Oops I can’t use eggs and -wow- no one made it to the store for milk. So I MacGyvered the pancake mix.
I did have one ingredient-oil so I added that. After digging around a while I found applesauce and yogurt. I added that instead of milk and eggs. Water topped it off until I liked the consistency. My husband crinkled his nose in apprehension until he tasted it. “Not too bad.”
I’ll take that. I wasn’t after perfection; I was just delighted to give Jakey pancakes. My sweet boy gobbled it up.
Filed in Uncategorized | 3 responses so far
Erinon 22 May 2008 at 3:26 am 1Oh, the allergy days. I remember them so fondly.
NOT.
My daughter was sensitive to dairy in my diet, so I was dairy-free for nearly 6 months. Ugh.
I would HIGHLY recommend this recipe for chocolate cake. It’s dairy and egg free and AWESOME!
http://allrecipes.com/Recipe/Wacky-Cake-VIII/Detail.aspx
I usually added a teaspoon of imitation almond extract (no nuts are harmed in the making of fake almond extract. woo!) to the cup of water and that gave the cake a wonderful hint of almond flavor. YUM!
Best of luck to you in the hunt for egg-free recipes!
Dr. Casonon 22 May 2008 at 5:52 am 2Thank you! Thank you! Thank you!
I can’t tell you how much it means to serve him something I know he’ll enjoy and is safe for him!
Right now I’m trying to figure out how to make my Famous Chocolate Chip Cookies and not put eggs in it!
Kathyon 16 Jun 2009 at 7:12 am 3My grandson is allergic to eggs (among other things) and for all of my baking recipies I just substitute 1/4 cup of applesauce for each egg called for. For any cake mix, the cake actually comes out moister with the applesauce than if I had used eggs!! This trick has been a life saver.