This last week I learned a delicious fact. You do NOT need eggs to make scrumptious, fluffy pancakes. True story.
If you are a regular reader than you know that my daughter is allergic to egg, dairy, and peanuts, among other things. Some substitutes and substituted recipes have been…mmm okay. Some I can’t stand. And some…are as good or better than the original.
Like today’s. Trust me. You won’t miss the eggs a bit with this recipe. I made several experimental batches to get it just right. My poor family is sick of pancakes at this point. But it was all worth it to get my recipe down just how I like it… (yep, I’m that crazy mom)
It’s perfect for Fall, healthy (read the ingredient list!), and rock your socks yum. Okay…maybe not rock your socks off, but that’s just fun to say. 🙂 And guess what? There is hardly any added sugar. You could even omit the one tablespoon I threw in there because the ingredients are naturally sweet themselves.
Let’s make some shall we?
Mix your dry ingredients:
1/2 cup all-purpose flour
1/2 cup white wheat flour (lighter than “whole” wheat but is still a type of whole wheat)
1/4 cup rolled oats
1/4 cup corn meal
2 tsp. baking powder
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. of ground flax seed (not pictured and not necessary, but I always add some to my pancakes)
1 tsp. of ground flax seed (not pictured and not necessary, but I always add some to my pancakes)
Combine most of your wet ingredients:
2 TBSP unsweetened applesauce
1/2 tsp. baking soda
1/4 tsp. salt
1 TBSP sugar (adjust amount to your preferred sweetness or simply omit)
1 TBSP vegetable oil
1/2 cup pumpkin puree
1/2 tsp. vanilla
1 tsp. apple cider vinegar
1/4 cup apple juice or cider (add this last)
See how it’s sort of frothy? That’s the vinegar and baking soda at work. This will give your pancakes their fluff.
Add your dry ingredients to your wet ingredients:
Then add 1 1/4 cups milk of your choice. We use coconut milk which my daughter can tolerate and also has great flavor.
Stir it well until smooth. Add 1-2 tablespoons of more milk to loosen up the batter if needed.
Optional:
Gently fold in one cup of chopped apples. Maybe throw in pecans or cooked bacon (yum!) for more interest. The apple chunks, if cut small enough, will mostly soften and add bursts of flavor with a slight crunch. Peel the apples if you like to further the softening or omit them completely if you prefer. This is totally optional! If texture is not your thing, the juice and applesauce impart plenty of apple flavor.
Cook on a greased hot pan or griddle at just above medium heat.
The batter is thick, especially if you added the apples in, so it won’t bubble in the middle to let you know it’s ready to flip. Instead you’ll see it start to sort of rise at the top and sides and get firm on the bottom. (see picture above…sorry it’s not the best picture, but I snapped it really quick so I could flip those babies!)
Now stack them high…and enjoy! 🙂
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This recipe makes about a dozen 4 inch pancakes. I scraped out a baker’s dozen this time.
They are fluffy and moist…
and go well with Saturday morning cartoons. 🙂
Easy reference version:
Pumpkin Apple Pancakes
*egg and dairy free*
By: Delia Randall, www.deliacreates.com
Yields: one dozen, 4 inch pancakes
Ingredients:
dry:
1/2 cup all-purpose flour
1/2 cup white wheat flour (lighter than “whole” wheat but is still a type of whole wheat)
1/4 cup rolled oats
1/4 cup corn meal
2 tsp. baking powder
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. of ground flax seed (not necessary, but a nutritious addition)
1 tsp. of ground flax seed (not necessary, but a nutritious addition)
wet:
2 TBSP applesauce
1/2 tsp. baking soda
1/4 tsp. salt
1 TBSP sugar (adjust amount to your preferred sweetness or simply omit)
1 TBSP vegetable oil
1/2 cup pumpkin puree
1/2 tsp. vanilla
1 tsp. apple cider vinegar
1/4 cup apple juice (add last)
*1 1/4 cups milk of your choice, we use coconut milk which my daughter can tolerate and also has great flavor
optional:
1 cup chopped apples, bacon or pecans if there are no nut allergies
Combine dry ingredients.
Combine wet ingredients in separate bowl, except for milk.
Add dry ingredients to wet ingredients.
Add milk. Stir well.
Gently fold in apples.
Cook on greased griddle or pan set at slightly above medium heat. First side is done with it slightly puffs up and looks firm on the bottom.
Enjoy!
Looks awesome! Definitely going to keep this recipe in mind. My daughter is also allergic to dairy, eggs, peanuts as well as other things. ;/ We love adding pumpkin and apple to recipes this time of year too and those pancakes look yummy!
PS: Not sure if you've tried this, but for a quick pancake night, we use Bisquick and sub apple sauce for the eggs, add a little water, and throw in
A healthy and delicious pancake for breakfast! Farm Hero!
Yum. I will have to figure out a gluten free version of this.
Are the apples still hard after cooked? Wondering how that tastes to bite into? haha
Looks yummy! I have found that flax seed is a great substitute for eggs in baked goods, I do 1tbsp flax and 1tbsp water. Also vinegar 1-2 tbsp can be a great substitute too!
Gina. It adds a little bit of crunch but most of the apples soften. You can peel your apple first but I like the added dimension of flavor and texture. Be sure to cut your apple chunks small though. Good question!
Or omit them of course if texture is not your thing. There is plenty of apple flavor from the juice and sauce. 🙂
Yummmmm these pancakes look delish!
Mmmm! These looks so yummy! I love pancakes more than an adult probably should, and am excited to try this!
Yum! I'm allergic to dairy, we went to brunch this weekend and there was almost nothing I could eat (we haven't done this in the two years since I finally went dairy free). It made me want to come home and make all kinds of me-friendly brunch items. This is on my list!
these were fabulous and a huge hit with all my kiddos! thanks so much for sharing this recipe! 🙂