My little guy is now 18 months old. I still struggle to find stuff for him to eat. He eats mostly fruits, veggies, beans and grains (other than wheat). He’s not a huge fan of meat yet (not even bacon!). Makua’s pediatrician is concerned because his weight is so low, but I feed him as much as he’ll eat. At Makua’s 18 month check-up the doctor was scratching his head trying to figure out stuff for me to give Makua that would help him with his calorie in-take. Cheese? Nope. Eggs? Nope. Carnation Instant Breakfast? Nope. I’m trying to add more carbs into his diet, but he’s not a fan of bread. He does, however, love muffins and pancakes.
These pancakes actually aren’t bad considering they’re wheat free and don’t have eggs or dairy in them. I make up a batch and freeze the leftovers which heat up great in the toaster oven.
- FAF Buttermilk Pancakes
adapted from Bette Hagman’s recipe in the Gluten Free Gourmet
- 1 c soy milk
1 t apple cider vinegar
1 c GF Mix*
1 T sugar
1 t baking powder
½ t baking soda
½ t salt
1 T Ener-G Egg Replacer
1/4 c warm water
2 T vegetable oil
- 1. Stir the apple cider vinegar into the soy milk and let sit for 5 minutes.
2. Meanwhile, whisk the dry ingredients together in a medium mixing bowl. Beat the egg replacer with the water. Add the oil and soy mixture to the “eggs” and stir until combined.
3. Add the wet ingredients to the dry ingredients. Beat until the batter is smooth, but don’t overbeat.
4. Heat a nonstick griddle over medium heat. Pour the batter onto the hot griddle (I usually use 1/4 c of batter per pancake). Cook both sides until golden brown.
5. To freeze & re-heat: Place the pancakes in a ziploc freezer bag with a piece of parchment paper in between each pancake. The parchment paper makes them easier to take out one at a time once they’re frozen. To re-heat, I place a frozen pancake in the toaster oven and set the toaster to medium. When the toaster dings, the pancake is nice and hot.
Like I said, these don’t taste too bad. If you want to use eggs instead of the egg replacer, the original recipe calls for 2 large eggs. Next time, I want to try them with less egg replacer and see if that will make them fluffier.
* Gluten Free Flour Mix: 2 parts rice flour, 2/3 parts potato starch flour, 1/3 parts tapioca flour. For 9 cups- 6 c rice flour, 2 c potato starch flour, 1 c tapioca flour