It’s officially winter here in Chicago. The ground is covered in snow and the high today will be 19 degrees (if the sun stays out). I’ve lived in the Midwest my entire life and remember my mom making hearty and warm breakfasts on mornings like today. Let me be clear, I am no June Cleaver with an apron on whipping up fabulous breakfasts for my four kiddos. But sometimes it is just easier to make one hot breakfast for the kids and be done with it. It sticks with them longer, and I don’t get asked the “can I have a snack?” question at 7:45 a.m.
As many of us already know, our children with food allergies are limited to what kind of “hot” breakfasts we make for them because the boxed frozen versions of pancakes and waffles generally have allergens or are produced in a shared facility with allergens. Here is a flawless pancake recipe that you can easily double and whip up for busy mornings. Yes, I said busy mornings. From start to finish, it takes about 15 minutes. The best part is you can freeze the extras for another day. Enjoy!
DAIRY, EGG AND NUT FREE PANCAKES
Preheat a cast iron griddle pan on medium heat until hot preheat oven to 200 degrees. Meanwhile, in a large bowl combine flour, sugar, baking powder and salt with a wire whisk. In a large liquid measuring cup combine water, oil and milk. Pour water mixture into the dry ingredients and mix with a wire whisk until just combined. Do not over mix; lumps are fine.
Pour about ¼ c. of batter onto heated griddle and cook until small bubbles start to form on top. Flip and cook other side until light brown. Transfer pancakes to a warmed oven and repeat.
CHOCOLATE CHIP PANCAKES
Sprinkle 1 T. chocolate chips over the top of the pancakes after pouring batter on hot griddle.
Add fresh or frozen berries on top of the pancakes after pouring batter on hot griddle.