A New Way

Having a kiddo with allergies is not easy. We're very lucky that he only has the 2 but it's going to be a big change around here without our eggs.

This weekend I really wanted to make some pancakes for Parker, he loves them...so I was on a mission.

I found a blog called Art of Dessert and there it was, an easy no fuss no muss way to make egg free pancakes!

I mean seriously...who wouldn't want to try pancakes that look this delish right!

I added the blog to my Google reader, became a follower and then added the page with the recipe to my favorites. This blog has so many other recipes for egg free baking I LOVE IT.

This recipe replaces the egg with orange juice. If you've ever made pancakes from scratch you know how super easy they are.

I got out the recipe and got to work. After only 15 minutes or so Parker and I were enjoying our egg free pancakes! They were super yummy.

Oh and if you're on Weight Watchers like I am and you want to have these for breakfast, one pancake (1/2 cup of batter) is 6 points. I have entered the recipe on the website so just search "Egg Free Pancakes" to add them to your tracker! I ate two and was stuffed, hey I was treating myself but we'll get to that in my McFatty Monday post!

So! Here is the recipe.

Egg-free Pancakes

Makes about 8-9 pancakes, 5 inches in diameter

Allergy Note: contains wheat and dairy ingredients

Ingredients:

2 cups all-purpose flour
1/4 cup sugar

1 1/2 tablespoons baking powder

1/2 teaspoon salt

2 cups milk

1/4 cup vegetable oil

1/4 cup orange juice

1/4 cup melted butter

Cooking Instructions:

Sift together flour, baking powder, sugar, and salt. In a separate bowl, whisk together milk, oil and orange juice. Slowly add in the melted butter. Pour about 1/2 cup of batter onto a hot nonstick pan. (This batter is tends to bubble up and thicken due to the baking powder. You can gently stir it to break down some of the bubbles to bring it back to a pourable consistency.) Cook until you see a few bubbles rise to the surface and it's dry around the edges, then flip over to cook the other side until lightly browned. Serve with butter and maple syrup or whipped cream and fresh fruit.