With a wire wisk blend until mixed well -
- 2 cups of flour
- 4 tsp baking powder
- 1 tsp salt
- 1/2 cup of pureed squash OR banana *
- 1&1/2 cups of water (approx. use more for crepe-like pancakes, less for thicker)
- Vanilla extract for flavor (if you have some on hand)
- sugar (any amount up to 1/2 cup)
- 1 tsp of cinnamon
|To add some extra fiber to your pancakes include a 1/4 cup of wheat bran or other whole grain.|
|Blend until smooth - I use the highest speed on my KitchenAid to help bind the ingredients well.|
|Mmmmm....delicious!!! Serve with desired toppings and enjoy!|
I almost always double or triple this recipe for my family. One recipe makes 4 to 6 average sized pancakes.
For some great recipes for the person dealing with allergies, check out the following resources ~
The Healthy Gluten-Free Life: 200 Delicious Gluten-Free, Dairy-Free, Soy-Free and Egg-Free Recipes!
The Food Allergy Mama's Easy, Fast Family Meals: Dairy, Egg, and Nut Free Recipes for Every Day
This article is a revision of a previously published article on this site.