When my eldest were little, they were diagnosed with severe milk and egg allergies. We went completely milk and egg free for the better part of two years... until they were retested, and had aged out of the allergies (very common where milk and egg are concerned). But for two years, I cooked and used all types of substitutes, and recipe variations. Most have been abandoned as we introduced milk and egg back in our diets, many were resurrected when my youngest two faced the same issue... and a select few made it into our cooking arsenal for good.
This pancake recipe I developed is one of those I still prefer to use today. Although we cook with actual milk and real eggs these days, I prefer the batter consistency that the recipe gives by using rice milk. I will use real eggs, but only because it's easier. Weird I know... but oh so good! If you want, you can use real milk and/or the eggs substitute... but really, try it this way once, and you just might not go back.
Ingredients:
4 c. flour
5 T sugar
1 t kosher salt
2 1/2 T baking powder
1/2 cup grapeseed oil
1 box Rice Dream (or 4 cups of whole milk)
1 t vanilla
1/2 vanilla bean, split and seeded
(if you don't have vanilla bean, or you want to make your life easier- substitute 1 t vanilla paste in lieu of both vanillas)
2 eggs (Substitute: 3 T veg. oil, 3 T oil, 2 t baking powder, whisk before adding)
Directions:
Preheat griddle over medium heat.
Whisk together flour, sugar, salt, and baking powder. In a separate bowl whisk rice milk, vanilla, vanilla bean seeds, oil, and egg. Whisk until blended.
Turn griddle to medium low. Using a 1/8 measuring scoop up mixture drop on ungreased griddle. Flip when top is completely bubbly.
*If you use real eggs, increase the amount of baking powder from 2 1/2 to 3 T. No other changes are necessary.
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