Guest post from Michelle of The Willing Cook
Crystal shared a very popular freezer cooking challenge in May with “regular” food. However, a number of readers have requested allergy-friendly recipes as well.
That’s where I come in.
For the next three days, I’ll be sharing an allergy-friendly freezer cooking recipe each day. All three recipes will be free of the top eight allergens and more. Hopefully, this will help some of you who have food allergies and would like to do some freezer cooking, but who are struggling to come up with ideas as to what you can make with your dietary restrictions.
When Crystal linked to a Peanut Butter Pancake recipe recently in her meal plan, I knew I had to try it. I was so excited about the results using whole wheat flour and almond butter, that I decided I would make a gluten-free batch as soon as possible.
The successful and power-punching breakfast pancake recipe below is what resulted. We loved these!
Note: Any “nutty” spread can be used for this recipe, like sunbutter, and still be peanut and treenut free. You may wish to talk to your doctor before using sunbutter, but it is free of peanuts and treenuts. You can also try leaving out the nut butter from the recipe.
Nut Butter Pancake Recipe
(makes approximately 28, 4-inch pancakes)
**See ingredient substitution notes below recipe.**
- 2 cups rice flour
- 1 cup oat flour (use certified gluten-free oat flour, if necessary)
- 1 cup tapioca flour
- 4 Tablespoon brown sugar
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1 teaspoon kosher or sea salt
- EnerG Egg Replacer for 4 eggs (6 tsp powder + 8 TBSP water)
- 2 cups milk (whatever is allowed)
- 1 cup nutty butter (Examples: sun butter, almond butter, cashew butter, peanut butter)
- 1/2 cup coconut oil
- (optional add-ins: berries, chocolate chips)
- Mix together dry ingredients.
- In a separate bowl, whisk together EnerG Egg Replacer and water.
- Melt nut butter with coconut oil in a small pan over medium heat.
- Add egg replacer, milk, and nut butter/oil mixture to dry ingredients; mix until combined.
- Preheat griddle and pour pancake batter onto griddle about 4 inches in diameter.
- After pancakes have cooked for a minute or two, drop a few berries or chocolate chips onto each pancake (You can also mix the add-ins straight into the batter. My kids usually request a variety of add-ins, so I do it while the pancakes are cooking.).
- When edges are cooked/dry, flip over and cook for another minute or two.
- Enjoy warm with some delicious maple syrup!
Place the pancakes in a single layer on a cookie sheet and put in the freezer for about 30 minutes, then move to a freezer bag. To reheat, simply pop the frozen pancake in the microwave for 30-60 seconds (or use a preheated oven/toaster oven).
You can add back in any “regular” ingredients for the allergy-friendly ingredients in this recipe.
Wheat: Use 4 cups whole wheat flour (in place of gluten-free flours).
Corn: Use 2 teaspoon baking powder (in place of cream of tartar and baking soda).
Egg: Use 4 eggs (in place of EnerG Egg Replacer).
Dairy: Use 1/2 cup butter (in place of coconut oil) or cow’s milk (in place of non-dairy milk).
Like I mentioned earlier, these pancakes are absolutely delicious — and our family loves them!
Michelle is blessed to stay home with her three children (ages 10, 7, and 4), while her husband works to provide. When she’s not experimenting with allergy-friendly meals, she’s blogging about it at The Willing Cook. Through the Willing Cook, her hope is that you gain peace of mind in your kitchen (and your pocket book) and are able to serve those you love who suffer with food allergies.