At the moment, I am pulling my hair out attempting to cater
to the health and nutrition needs of 3 children with differing allergies and
sensitivities.
While wandering through the library, I stumbled upon a
wonderful cookbook called “Allergy Proof Recipes for Kids”. I fell in love! The
recipes in this book are simple, delicious, and relatively cheap to make – a
combination that was a big tick in my book!
One of the recipes I found was for pancakes that were
healthier than your everyday flour, milk and egg pancakes. Nervously, I gave
them a go.
Brilliant!
They were soft, moist and – most importantly – did not have
the consistency of rubber!
Blue Pancakes
½ cup blueberries or blackberries
1 cup white or brown rice flour
2 tsp baking powder
¼ tsp salt
¼ cup flaxmeal (optional)
¾ cup alternative milk beverage
2 Tbsp oil
2 cups applesauce
1 cup white or brown rice flour
2 tsp baking powder
¼ tsp salt
¼ cup flaxmeal (optional)
¾ cup alternative milk beverage
2 Tbsp oil
2 cups applesauce
- In a food processor, combine all the ingredients. Process until smooth.
- Pour 2 Tbsp batter into a hot non-stick pan, spreading the batter thinly around the bottom to make a hotcake.
- When the purple batter begins to turn blue, flip and cook on the other side. Remove the finished pancake and repeat until all the batter is used up.
Pancakes can be frozen by placing waxed baking paper between
each pancake and storing in a resealable plastic bag for up to 2 weeks. To
reheat, microwave them at 30 second intervals.
Yield: approx. 10-15 pancakes.
Enjoy! They are delicious!
