RECIPES

Discover our amazing dishes!

Dairy, Egg and Nut Free Oatmeal Creme Pies

As a kid, most of my favorite treats came from Little Debbie. Nutty Bars, Swiss Rolls, Honey Buns and my all-time favorite, the Oatmeal Creme Pie, made its way inside my orange Charlie Brown lunchbox most days of the week. My mom believed in having something sweet every day (God bless her), yet she was also a working mom of five kids and didn’t have the time to slave away in the kitchen baking. So, thanks to the explosion of sweet, processed, convenience treats in the 70′s and 80′s, Little Debbie successfully fulfilled my sweet tooth.

Over the years, I replaced my commercially processed sugar buzz with the homemade kind. But I never forgot how much I loved those treats. In fact, when I was suffering severe morning sickness (OK, when haven’t I had it?:) with my third son Matthew, eating three Oatmeal Creme Pies every day saved me from passing out. One for breakfast, one for lunch and one for dinner. No joke. I felt comforted and blissfully happy in those seven seconds it took to eat the cookie.

Recently at the grocery store, I passed by Little Debbie and suddenly realized that John HAS to know what an amazing little treat the Oatmeal Creme Pie is. But since I am a harsh critic of anything that resembles a “poser”, I hesitated to try to a similar version that was Dairy, Egg and Nut Free. But I got over it, and figured I’d keep trying until it was perfect.

This version is perfect, in fact, I can honestly say I love it even more than the Little Debbie version, and that is saying a lot. I don’t like to knock Little Debbie, ever. She’s a childhood friend.

Have fun making this with your kids and please be sure to wrap each individual pie in a little bit of saran wrap to keep it fresh. Put the pies in your kiddos’ lunchbox and start making your own “Little Debbie” memories.

DAIRY, EGG AND NUT FREE OATMEAL CREME PIES

FOR THE COOKIES:

  • 1 1/2 sticks dairy free margarine
  • 1 3/4 c. light brown sugar
  • 1/2 c. unsweetened applesauce
  • 1 tsp. good quality vanilla extract
  • 2 T. water
  • 2 1/4 c. unbleached all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/8 tsp. ground nutmeg
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 c. quick-cooking oats

FOR THE CREME FILLING:

  • 4 c. confectioners’ sugar
  • 2 tsp. cream of tartar
  • 2 1/2 T. good quality vanilla extract
  • 5 T. soy or rice milk
  • 1/2 c. dairy free shortening

Make the cookies:

Preheat the oven to 425 degrees and line three baking sheets with parchment paper.

In a the bowl of a mixer fitted with the paddle attachment, combine the dairy free margarine, brown sugar, applesauce, vanilla and water until mixed well. In a separate medium bowl, combine the flour, cinnamon, nutmeg, baking powder, baking soda and salt with a wire whisk. Add to the margarine mixture and mix well. Stir in the oats with a rubber spatula.

Use mini cookie scooper to divide dough evenly onto parchment paper. Bake 7-10 minutes or until golden brown. Let cool slightly on parchment sheets.

While cookies are baking, make the filling:

Combine all filling ingredients in a medium bowl and stir well using a rubber spatula.

When the cookies are cooled, spread a generous amount (I love the creme part to seep through the edges for the ultimate flavor) on the flat side of one cookie, then top with another similar sized cookie. Wrap each “pie” in saran wrap to keep fresh.

Dairy, Egg and Nut Free Chocolate Pudding Cake

Years ago, I tried to make my first Pudding Cake for my husband on Valentine’s Day. Even though my baking skills were still coming around in the early years of our marriage, the cake was an immediate hit. I couldn’t believe how easy it was to make, yet the flavor was amazing. Who doesn’t love a gooey, chocolaty cake served warm right out of the oven?

What I especially love about this cake is the fact that it takes only a few minutes to prepare, and is a wonderful dessert to serve to company because it happily bakes away in the oven unattended while dinner is served at the table. Once dinner is over, the warm cake with a pudding bottom is ready to be served with a dollop of soy ice cream on the side. I also love to drizzle a little melted dairy free chocolate on top. A pureed raspberry sauce would also be delicious and colorful.

This recipe is of course dairy, egg and nut free, and it is shockingly fabulous. My kids love it, and I’ve made it often for them because it is so simple to make. The last time I made this pudding cake was right before I had baby Michael, but am planning to make it again this weekend for a special treat.

Happy Baking and hope you all enjoy!!

Dairy, Egg and Nut Free Chocolate Pudding Cake

  • 1/2 c. soy or rice milk
  • 1/4 c. vegetable oil
  • 1 1/4 tsp. vanilla extract
  • 3/4 c. dairy free chocolate chips ( I use Divvies or Enjoy Life)
  • 1 c. unbleached all purpose flour
  • 1 1/3 c. sugar DIVIDED
  • 1/2 c. unsweetened cocoa powder DIVIDED ( I use Hershey’s)
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 c. boiling water

Preheat oven to 350 degrees and spray an 8 inch glass square baking dish with dairy free baking spray. In a medium bowl coming soy milk, vegetable oil and vanilla with a wire whisk. In a seperate medium bowl combine flour, 2/3 c. granulated sugar,  1/4 c. cocoa powder, baking powder, baking soda and salt with a wire whisk. Add soy milk mixture to flour mixture and combine with a rubber spatula until thoroughly mixed. Stir in dairy free chocolate chips. Spread batter into prepared cake pan. In a small bowl combine remaining 2/3 c. granulated sugar and 1/4 c. cocoa powder. Sprinkle evenly over top of batter and pour 1 c. boiling water over the top. Do not stir.

Bake 30-35 minutes or until cake is just set in the center. A tooth pick inserted in the middle should come out with just a few crumbs. Remove from oven and serve warm. The cake can be scooped out with a large spoon or let it sit until it is room temperature and cut into slices.

Dairy, Egg and Nut Free Chocolate Crinkle Cookies

These scrumptious little pillows of sugar-coated chocolate are perfect for the holidays. They are gorgeous  cookies with a fudge-like interior, very similar to a brownie. Their crinkled exterior is achieved by simply rolling chilled cookie dough balls in confectioners’ sugar before you put them in the oven. As they bake, the surface crackles and the rich, chocolaty cookie pops through the sugar. It’s divine.

The best part about this particular Chocolate Crinkle recipe is that it is hands down the easiest and least fussy one you’ll find. I dislike recipes that require excessive chilling time or multiple steps like simmering chocolate over a double boiler. Who has time for that? True, the dough needs to be chilled before using, but I put the batter into a large resealable bag, freeze it for about 45 minutes to an hour (I’ve even gotten away with 30 minutes), and you’re good to go. Cut open the bag with scissors, put some confectioners’ sugar on your hands and scoop out little balls of dough to plop into a bowl of sugar. If you do have the time to spare, chill the dough 3-4 hours or even overnight.

One other tip; DO NOT OVERBAKE. The cookie is meant to be chewy, not dry. The cookies are done after about 10 minutes when they are just set. They you will need to cool completely on the baking sheet. Since all ovens are different I would check your oven after about 8 minutes to see how they are doing.

I promise you this cookie will become your newest favorite holiday cookie. Happy Baking everyone!

DAIRY, EGG AND NUT FREE CHOCOLATE CRINKLES

  • 1/2 c. vegetable oil
  • 1 3/4 c. granulated sugar
  • 1 c. unsweetened applesauce
  • 1 c. cocoa (I use Hersheys)
  • 2 1/4 tsp. vanilla extract
  • 2 1/4 c. unbleached all purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 c. confectioners’ sugar

In the bowl of a mixer fitted with the paddle attachment, combine the oil, sugar, applesauce, cocoa powder and vanilla extract until well combined. In a separate medium bowl combine the flour, baking powder and salt with a wire whisk. Add the dry ingredients to the wet and mix until combined. Put batter into resealable plastic bag and freeze until well chilled, about an hour. (Alternatively, chill in fridge 3-4 hours or overnight).

Preheat oven to 350 degrees and line two baking sheets with parchment paper. Cut open bag with scissors. Lightly flour your hands with confectioners’ sugar and scoop out about 1 inch balls of dough, and roll into a perfect ball. Drop into the bowl of confectioners’ sugar and roll until completely covered with sugar. Place 2 inches apart on parchment lined baking sheets and bake about 10 minutes or until cookies are just set. Do not overbake. Cool completely on cookie sheets.

Dairy, Egg and Nut Free Hot Cross Buns

Hot Cross Buns – whether you associate it with Good Friday or the catchy nursery rhyme, it’s a deliciously warm and sweet bread that EVERYONE must try. Traditionally for many Christians, Hot Cross Buns are eaten on Good Friday. The piped icing in the shape of the cross is said to symbolize the crucifiction of Christ. It is the perfect little bun to complement an Easter dinner.

My version is Dairy, Egg and Nut Free, of course, and can be adapted to fit your family’s personal tastes. Some recipes call for the addition of dried cherries or cranberries, or even candied fruit peel. It can also include any assortment of spices including cloves and ginger. But I happen to like mine with just a little cinnamon and nutmeg, and a healthy dose of currants or raisins.

As with many yeast bread recipes, you’ll need to add just enough flour to make a soft pliable dough. Add too little and the dough won’t hold, add too much and your dough will become tough. I call for 3 1/2 -4 cups of flour in my recipe; add only a little at a time to ensure your dough is perfect.

Don’t be intimidated by the fact that this is a yeast bread; it is SO easy! Even the placement of the crosses are easy. You can either cut crosses in the dough before baking, pour the icing mixture into a zip lock bag that has the corner snipped off and pipe directly onto the bun, or even take a little teaspoon and drizzle the icing right on.

My kids LOVE this little bread, and even say it reminds them of a warm and gooey cinnamon roll. They are so yummy, so easy and perfect for Easter. I hope you all have a wonderful Passover and Easter holiday!!

Happy Baking!

DAIRY, EGG AND NUT FREE HOT CROSS BUNS

  • 3/4 c. dairy free buttermilk (3/4 c. soy milk mixed with 3/4 T. vinegar, let stand 5-10 minutes)
  • 1/2 c. vegetable or canola oil
  • 1/3 c. brown sugar
  • 3 T. water
  • 3 1/2-4 c. unbleached all purpose flour
  • 2 pkgs. active dry yeast
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 2/3 c. currants or raisins

Icing for crosses: Mix the icing ingredients together in a small bowl until it is easy to drizzle.

  • 1 c. confectioners’ sugar
  • 1-1 1/2 T. Soy or Rice Milk
  • 1 tsp. vanilla extract

In a medium saucepan, gently heat soy buttermilk, vegetable oil, brown sugar and water until it reaches 110-115 degrees (about a minute or two). In the bowl of a mixer fitted with the dough hook attachment combine 2 cups flour, yeast, cinnamon, nutmeg, salt and flour. Add soy buttermilk mixture and mix on low for one minute, scraping dough sides so it is evenly incorporated. Slowly add the remaining flour, 1/2 c. at a time or until dough is soft and pliable. Use a rubber spatula to stir in currants or raisins. Place dough into a bowl sprayed with dairy free cooking spray. Cover and let rise 1-1 1/2 hours or until doubled in bulk. Punch down, cover and let rest 10 minutes. Divide into 16 pieces and form smooth balls. Place on baking sheet lined with parchment paper 1 inch apart. Cover with a clean dishtowel and let rise 30-45 minutes.

Meanwhile preheat oven to 375 degrees. At this point you can either cut a cross into the top of each dough ball, or simply put into the oven. Bake 13-15 minutes or until light golden brown. Let cool slightly and pipe on Icing mixture over the cut portion of the dough, or pipe the icing in a cross pattern.

Cool completely and serve.

Dairy, Egg and Nut Free Banana Chocolate Chip Muffins

As a runner I tend to always have a stash of bananas at my house. They are a fast and nutritious recovery snack especially after long runs. However, I have a thing for how ripe a banana should be when I eat it; perfectly yellow with just a hint of green. If that banana even remotely looks speckled…it gets saved for my kids who aren’t as neurotic as me. If the bananas have even more speckles then it gets made into delicious banana bread or muffins.

This is the perfect recipe to make for a yummy breakfast or after school snack. I’ve even packed it in their lunchboxes or road trips. Who doesn’t love the combination of banana and chocolate?

DAIRY, EGG AND NUT FREE BANANA CHOCOLATE CHIP MUFFINS

Yield: 12 muffins 

  • 2 medium bananas, mashed
  • 2 tablespoons water
  • 1/2 cup dairy-free margarine, melted
  • 1/4 cup dairy-free buttermilk (mix 1/4 c. soy milk with 1/4 T. vinegar and let stand 5-10 minutes) 
  • 2 cups unbleached all-purpose flour
  • 2/3 cup granulated sugar
  • 11/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup dairy-free mini chocolate chips

Preheat oven to 375ºF, and spray a 12-cup muffin pan with dairy-free baking spray. 

In the bowl of a stand mixer fitted with the paddle attachment, combine mashed banana, water, melted margarine, and buttermilk until well incorporated. 

In a medium bowl, combine flour, sugar, baking soda, and baking powder with a wire whisk. Add dry ingredients to banana mixture, and mix well. Stir in mini chocolate chips, and divide batter evenly among prepared muffin cups. 

Bake 15 to 20 minutes, or until golden brown and cake tester comes out clean.

The Best Chocolate Chip Cookie You’ll Ever Have

I’m back, whew. Sorry for the delay in getting this site back up and running. Technical problems combined with a couple of crazy weeks caused me to not post as often as I’d like. But now that we’re back on track I am excited to share one of my all time favorite cookie recipes…the chocolate chip.

I have four kids, and if you are a parent you know that chocolate chip is the true standby cookie. I have my jar stocked with these delicious cookies most days of the week. They’re easy to make and taste like the real deal. Moms of food allergic children know that most treats don’t always taste like others made with full butter, cream or eggs. My search for the best chocolate chip cookie ultimately failed; nothing measured up to a “typical” tasting cookie. I soon realized that I had to create one that satisfied all my favorite traits in a cookie. It had to be decadent, slightly chewy, perfectly shaped and aesthetically pleasing to the senses. I worked on this recipe alone for two months. But when I finally came up with the right ingredients and measurements it was obvious I had found what I was looking for… The Best DAIRY, EGG and NUT Free Chocolate Chip Cookie I have ever tasted.

My taste testers are not only my children, but the children on my block who have a keen sense of what’s yummy and what’s not. These always are a hit with them. Food allergies can be isolating for the child who suffers them. But creating a delicious and successful recipe that ALL children can share and enjoy together is the best treat of all. Enjoy.

THE BEST CHOCOLATE CHIP COOKIE

  • 2/3 c. dairy free shortening
  • 1/2 c. brown sugar
  • 1/2 c. granulated sugar
  • 1 tsp. good quality vanilla extract
  • 1/4 c. unsweetened applesauce
  • 1 3/4 c. all purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. mini dairy free chocolate chips

Preheat oven to 375 degrees and line a baking sheet with parchment paper. In a mixer fitted with the paddle attachment combine the shortening, brown sugar, granulated sugar, vanilla and applesauce. In a separate medium bowl combine the flour, baking soda and salt with a wire whisk. Add to shortening mixture and combine until creamy. Stir in chocolate chips and drop with a cookie scooper onto prepared baking sheet.

Bake 12-14 minutes or until lightly brown. Cool slightly on baking sheet and serve!

Dairy, Egg and Nut Free Chocolate Sugar Cookies and A Food Allergy Cooking Show Today!

Valentine’s Day is only two weeks away. So now is the time to give these fabulous little chocolate sugar cookies a whirl. Even better, do it on a snowy day like today, when many of us mamas are trapped in the house with rambunctious kids. I love a good simple sugar cookie, and this chocolate version is just as yummy and easy to make. What I especially love is that the dough is very easy to roll out, unlike many sugar cookie recipes which are a pain in the butt to roll, a major pet peeve of mine when making cut out cookies.

On a separate note, my good friend Lori Sandler, owner of the famous Divvies Bakery and gorgeous cookbook The Divvies Bakery Cookbook is hosting Navigating Food Allergies, a cooking/talk show about how to cook for food allergies, shopping for ingredients and how to bring your food allergic kiddos into the kitchen with you to have some fun cooking! The show is sponsored by The Motherhood and ConAgra Foods (the maker of those miraculous Fleischman’s Unsalted and Dairy Free Margarine Sticks that I so heavily rely on). I will be joining her as co-host, as well as many of my other favorite food allergy bloggers, to join in the discussion with our own tips and tricks. The show is today, 1 pm EST/12 pm CST, and you can link in through here. Come with your questions and comments and I REALLY hope to see many of you there! Happy Baking Everyone!

DAIRY, EGG AND NUT FREE CHOCOLATE SUGAR COOKIES

  • 1 c. dairy free margarine (I use Fleischman’s)
  • 1 1/2 c. granulated sugar
  • 1/2 c. unsweetened applesauce
  • 2 1/4 tsp. good quality vanilla (I use Nielsen-Massey)
  • 3 c. unbleached all purpose flour
  • 3/4 c. cocoa powder (I use Hershey’s)
  • 1 tsp. baking soda
  • 1/4 tsp. salt

Preheat oven to 350 degrees and line two baking sheets with parchment paper, set aside.

In the bowl of a mixer fitted with a paddle attachment, combine the dairy free margarine and sugar until light and fluffy. Add the applesauce and vanilla, and mix well. In a separate medium bowl combine the flour, cocoa powder, baking soda and salt with a wire whisk. Add dry mixture to wet mixture and mix until well incorporated.

Chill dough at least one hour in the fridge, or quick chill in the freezer for 30 minutes.

Roll dough out on a lightly floured surface. Dip cookie cutter into a small bowl of flour and cut dough into desired shapes. Add sprinkles or leave plain, and bake 10-13 minutes or until set. Cool completely on cookie sheets.

Dairy, Egg and Nut Free Apple Cinnamon Doughnuts

Fat Tuesday was yesterday, but that didn’t stop us from frying up our own batch of Dairy, Egg and Nut Free Apple Cinnamon Doughnuts. In my life before FA (Food Allergies), I loved to make a special trip to my local bakery for a Paczki (pronounced poonchki). Often I would choose a raspberry or custard filled version, but really any type was delicious.

Speaking of doughnuts, my all time favorite hails from Long Grove, Illinois, a beautiful little historic village about 40 minutes north of Chicago. Every fall I would go there with my mom and sister for lunch and shopping. The village boasts adorable antique and speciality shops as well as their famous Long Grove Confectionery Shoppe. But the real draw for me always was the Apple Haus; home of the gorgeous apple pie baked in a brown bag. The pie is amazing, but the real secret of this place is its Apple Cinnamon Doughnuts. Oh I can see them now all lined up on big baking sheets, sold as fast as they’re brought in.

I’ve taken John to Long Grove only twice for Apple Fest and Chocolate Fest, but often wished he could share the same sentimental experience of going to the Apple Haus that I had all those years growing up. I had to create the perfect replica of that special Apple Cinnamon Doughnut, just so John could know what a freshly baked doughnut tastes like. And so here it is: The Best Dairy, Egg and Nut Free Apple Cinnamon Doughnuts you or kids will ever have. I think this version rivals anything made in a true neighborhood bakery. The best part is they are super easy to make, require no rise time and very little kneading. Making them with your kids is a blast because they get to shake their warm doughnuts in a brown paper lunch bag filled with cinnamon sugar. I guarantee you’ll love these.

DAIRY, EGG AND NUT FREE APPLE HOUSE CINNAMON DOUGHNUTS 

  • 4 ½- 4 ¾ c. unbleached all purpose flour
  • 3 ½ tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • ¾ c. unsweetened applesauce
  • 2 tsp. vanilla
  • ¾ c. granulated sugar
  • 3 T. dairy free margarine, melted
  • 1 c. soy or rice milk
  • Vegetable oil for frying
  • Cinnamon Sugar for rolling
  • ½ c. granulated sugar
  • 2 tsp. cinnamon

In a large heavy pot heat 2-3 inches of vegetable oil until candy thermometer reaches 375 degrees.

Meanwhile, in the bowl of a mixer fitted with the paddle attachment combine applesauce, vanilla and sugar. Add margarine and mix well. In a separate medium bowl combine flour, baking powder, salt, nutmeg and cinnamon with a wire whisk. Add flour mixture and soy milk alternatively with margarine mixture. Add more flour if needed to make a smooth and not too sticky dough.

Transfer dough to a lightly floured board. Knead for about a minute and roll out to a ½ inch thick circle. Dip doughnut cutter into flour and cut into dough. Remove trimmings and reroll, repeating process.

Slide just a few doughnuts carefully into hot oil, being careful not to crowd the pot. Fry until doughnuts rise to the surface, about 2 minutes and turn over with metal tongs to fry other side. Doughnuts should be golden brown on both sides. Lift with metal tongs and drain on paper towels.

Place cinnamon sugar mixture in brown paper lunch bag. Place warm doughnuts, one at a time in brown bags and shake to coat. Shake off excess sugar and place on serving platter. Repeat with remaining doughnuts.

Yield: 12 doughnuts and 12 holes

(a donut cutter, instead use a 3 inch biscuit cutter. To make the donut hole use an empty and sterilized medicine bottle without the cap. Poke the hole in the middle of the circle and out will pop the hole. This is a time tested trick my mom used in the kitchen.)

Warm Dairy, Egg and Nut Free Pancakes

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 

  • 2 c. all purpose flour
  • 4 T. granulated sugar
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 2 T. water
  • 4 T. vegetable oil
  • 2 c. soy or rice milk
  • Dairy free cooking spray

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.

BLUEBERRY PANCAKES

Add fresh or frozen berries on top of the pancakes after pouring batter on hot griddle.

Warm Dairy and Egg Pancakes

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 

  • 2 c. all purpose flour
  • 4 T. granulated sugar
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 2 T. water
  • 4 T. vegetable oil
  • 2 c. soy or rice milk
  • Dairy free cooking spray

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.

BLUEBERRY PANCAKES

Add fresh or frozen berries on top of the pancakes after pouring batter on hot griddle.