When I first found out about Micah’s food allergies, I thought I had to buy special mixes for baked goods and other foods like pancakes. We tried a pancake mix from Cherrybrook Kitchen, and to be honest, it was really gross. The problem for us is that Micah is allergic to three common allergens (eggs, milk & soy), but not the fourth typically associated with these allergies: gluten. As a result, any mixes that are egg-free, dairy-free and soy-free are also gluten-free. I feel bad for those who are allergic to gluten – the alternatives are not that great. The combination of flours used to imitate the properties and consistency of all-purpose flour result in a strange flavor I am not accustomed to. I tried drowning the mix in apple and cinnamon, but it was still sticky and chewy. I couldn’t stomach it.

Then I discovered three products that allow me to bake pretty much anything and still use my beloved flour. Coconut milk, EnerG Egg Replacer and Spectrum All Vegetable Shortening (Made from Palm Oil). I developed this recipe for Apple Cinnamon Pancakes and Micah can’t get enough. I love them better than my old pancake mix (in a box). So, if you are allergic to eggs and dairy, but not gluten, these are the pancakes for you!

3/4 Cup All Purpose Flour
1/4 Cup Bob’s Red Mill Oat Bran Hot Cereal
1 Tbsp Sugar
1 tsp Cinnamon (or to taste)
1 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt

1 1/2 tsp Ener-G Egg Replacer + 2 Tbsp water, beaten
1 Cup Coconut Milk (I use the original flavor, not vanilla)
2 Tbsp All Natural Applesauce

1. Combine the dry ingredients and set aside. Beat your Egg Replacer and water first, then add the coconut milk and applesauce. Add the wet ingredients to the flour mixture and stir just until moistened. The batter should be lumpy. Don’t worry if it’s a little runnier than you are used to.

2. Lightly grease your griddle with the Spectrum All Vegetable Shortening. Spoon about 1/4 Cup batter onto the hot griddle, scraping your spoon along the bottom of the bowl each time you scoop (the oat bran tends to settle a little bit). You should get about 8 pancakes depending on how big you make them. Cook until they are bubbly and the edges look dry, then flip and cook a few minutes more. Only flip once and avoid over-stirring the batter for fluffy pancakes.