Pancakes and Popovers

The other night I decided I wanted something a little different and decided to try to make pancakes.  Despite the fact that I had to substitute for every ingredient in the recipe except salt, they turned out great!

Here's my new recipe -

Hypo-Allergenic Pancakes

Beat together:

1 cup rice milk
2 T canola oil (or other safe oil)
1 T Hanna Kroeger's Flaxseed Egg Replacer

Mix the following dry ingredients together:

1 cup oat flour
1 tsp baking soda
1/2 tsp cream of tarter
2 T honey
scant 1/2 tsp salt

Mix the wet ingredients into the dry ingredients and cook on a hot greased griddle or fry pan.  Keep a close eye on them as they seem to cook slightly faster than standard pancakes.

Inspired by my success, I tried to make popovers today.  I don't know what I ended up with, but they weren't popovers.  They did taste pretty good though.

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Hanna Kroeger's Allergy Baking Recipes

Hanna Kroeger's Allergy Baking Recipes is an irreplaceable resource if you want to bake for someone sensitive to common baking ingredients like wheat, milk, eggs, and yeast. Many of the recipes are also suitable for people on gluten-free diets, although they are not marked as such. Although there are a number of very good recipes in this booklet, it is worth buying for the two egg-replacer recipes alone!  In some recipes, the apricot-based replacer is superior to eggs.  The other egg replacer recipe uses ground flaxseed, which can be a nice way to take advantage of the health benefits of flaxseed.  Also of note is a recipe for corn and aluminum-free baking powder. 

Here's the recipe for the flaxseed egg replacer:

Mix together in a pan:
3 cups water
1 cup ground flaxseed

Boil for 3 minutes, stirring constantly. 
Store in the refrigerator. 
1 tablespoon replaces 1 beaten egg.

Allergy Baking Recipes by Hanna Kroeger.  Hanna Kroeger Publications.  ISBN: 1-883713-02-1



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