Whole Grain Egg-Free Pancakes + Freezer Tips

After we discovered Ava's egg allergy, I started experimenting with egg-free cooking and baking. I found a recipe for whole grain pancakes and have adapted it for her allergy and it's fantastic! I made a double batch last weekend for breakfast and to freeze. On Thursdays, Ava's school serves pancakes for breakfast. Aaron liked them too! I keep egg-free muffins, pancakes, waffles, and french toast to bring to Ava's school so she can participate in the meals without causing an allergic reaction. Since she sees her friends eating pancakes too, it's nice that she has some that are tasty and egg-free.

So far, I've made these pancakes with cooked millet or oats. We like them both ways. I cook the whole grain on the stove ahead of time and set them aside for making the pancakes when we're ready.

Step 1: (Make-ahead) cook whole grain - I like to use old fashion oats or millet. Store in the refrigerator or puree and store until ready to make pancakes.

Puree the whole grain (millet)

Step 2: (Make-ahead) Puree whole grain 1 cup + 1/2 cup water. Blend to desired consistency (you don't have to do this step, but the texture might be off for kids if you don't). Store in the refrigerator.

Step 3: Make batter and cook pancakes on the griddle. Serve and save the rest for freezing. Let pancakes cool completely and store between wax paper in labeled freezer bags.

Step 4: Reheat. Remove frozen individual pancake. Put on a microwave safe plate. I usually set this out about 30-45 minutes before we leave the house. I microwave the pancake for about 45 seconds on 70% and put int a container to bring to Ava's school. Ava likes to eat the pancakes cold, biting it like a sandwich. Very easy!




Whole Grain Egg-Free Pancakes
Makes 6 small pancakes


Ingredients:

• 1 cup cooked whole grain (millet, oats, quinoa) + 1/4 cup water, pureed in blender
• 3/4 cup flour (1/2 cup whole wheat 1/4 cup all purpose)
• 2 tsp baking powder
• 1/4 tsp salt 
• Egg Replacer (equivalent of 1 egg) - can buy at Kroger, Whole Foods, or Amazon
• 1 tbs butter, melted
• 1/2 cup milk (buttermilk, regular, almond/soy milk)
• 2 tbs maple syrup

Egg Replacer is mixed

Directions

1. In a medium bowl, mix together pureed grain, flour, baking powder, and salt. In another medium bowl, whisk together prepared Egg Replacer, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.
2. Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop batter by heaping tablespoonfuls into skillet. Cook until bubbles appear on top, 2 minutes.
3. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium if overbrowning). Serve with maple syrup and fresh fruit or preserves if desired.

Pancakes are cooking!

Allergy Mystery Solved

Having a Tea Party with the Bear Family

Over a month ago, we took Ava for her first chiropractic appointment to a doctor that specializes in pediatrics and very trusted here in our area. In the first few minutes of the exam she told us that Ava has swollen lymph nodes, which is likely due to food sensitivity or allergy. The chiropractor suggested that we remove cows milk from her diet since that's usually the culprit. One of the reasons we took her to the chiropractor was because of snoring and irregular breathing. I told her we hadn't introduced it to her until she was 2-years old because of Aaron's sensitivity to cows milk. Since cows milk tends to increase mucus we thought it would help that symptom as well.

I bought goat's milk cheese and yogurt and started to use coconut milk products too. Ava enjoys a fruit and yogurt smoothie, but I replaced cows milk yogurt with either goat's or coconut milk yogurt. That month, I packed many lunches since there's so much cheese and dairy on the menu at her school. On our family pizza night, I had to make her a personal size pizza with goat's milk and vegan cheese, but she didn't like it as much. I even made a dairy free lasagna with a mix of tofu and garlic as a replacement for ricotta cheese. It was fabulous by the way!

After about a month of not eating cows milk, including her beloved Brown Cow Vanilla Yogurt, Ava still had swollen lymph nodes. The good news is that the combination of chiropractic treatment and elimination of cows milk have significantly improved her snoring and her breathing was regular when she slept at night. Ava's pediatrician ordered a blood test for food and environmental allergies because of the allergies on both sides of our families.

We got the blood test results last week and it turns out she has a moderate allergy to eggs. We were thrilled to learn that she's not allergic to anything else, including cows milk. It is disappointing because Ava loves scrambled eggs and egg breakfast burritos. I went through the school menu with the cook at her school and our new game plan targets replacements for the breakfast items. I made egg-free pancakes, french toast, pancakes, and muffins for her to take to school and it worked out great! The pancakes were delicious! I pureed cooked millet and made them with almond milk and Egg Replacer. I stocked the leftovers in our freezer and plan to make ahead and restock as needed for Ava's school breakfasts.

School lunch: hummus, pita chips, orange slices and smoke almonds.

I packed lunch for her yesterday because they had breakfast for lunch. She loved her packed lunch. It's very interesting that even at her age the 3 and 4-year old children ask me why she's eating something different. But Ava proudly brings her food in a new Princess lunch box! I got some ideas from Lisa of the blog 100 Days of Real Food and got some school lunch supplies from her recommendation list.

We decided to not go overboard on Ava's dairy in take since we saw an improvement and it can't hurt to do less of dairy, given Aaron's sensitivity. She was so happy at Whole Foods last weekend when I told her we could buy her favorite yogurt! We also bought the local, low-temp pasteurization and grass fed cows milk from our Green Bean Delivery, which is supposed to be better for sensitivities.

I think we're in a good place. And I'm thankful that we discovered this early in life and the transition is going well! I'll post some recipes on the blog when we find some that become our favorites!