Allergy friendly. cupcake happy!

On the weekends, my kids and I like to put on our aprons and make treats in the kitchen. What better way to spend a Saturday morning than to make pancakes for Daddy? Even before I knew Savannah had food allergies, I made pancakes from scratch. It doesn’t take any longer to prepare than the pre-packaged mixes, and they taste much better. I like to add vanilla extract to my pancakes. Isn’t everything better with a little vanilla? While you’re making the pancakes, have the bacon cooking in the oven and you’ll have a fantastic family breakfast. Enjoy!

© Cupcake Love

Dairy-Free, Egg-Free Pancakes
Serves 4

1 c. all purpose flour
3 T. sugar
2 tsp. baking powder
1/2 tsp. salt
2 T. vegetable oil
1 c. non-dairy milk
1 tsp. vanilla extract
Dairy-free margarine
Maple syrup
Fresh Fruit

Procdure:

1. Preheat a griddle on medium heat.
2. Meanwhile, in a large bowl combine flour, sugar, baking powder and salt with a wire whisk.
3. In a separate bowl or large liquid measuring cup, combine oil, non-dairy milk, and vanilla extract.
4. Pour into the dry ingredients and mix with a wire whisk until just combined. Do not over mix.
5. Lightly grease griddle with dairy-free margarine. Pour batter onto heated griddle, ¼ c. for each pancake. Cook until small bubbles start to form on top. Flip and cook other side until light brown.
6. Transfer to plate and serve with maple syrup and fresh fruit.