What to do if a child cannot eat eggs, cow’s milk, and wheat flour?
Even for an adult, it would be challenging to see tempting pastries in numerous shop windows and understand that they’re all off-limits due to some condition. Feeling like the odd one out when everyone else is indulging and nothing happens to them. Now, imagine how a child feels who doesn’t yet understand all of this?
If you simply forbid a little person from what they love dearly and don’t offer an alternative, they’ll likely sneakily consume what’s prohibited.
I’ll be glad if my recipe helps someone in such a challenging situation.
The recipe for these pancakes is fasting, vegan, and suitable for many allergy sufferers.
The main secret is chickpea flour. Nothing works without it.
Another aspect is a gluten-free mix that contains starch and husk. They also provide the necessary viscosity and texture.
As for the milk, any type can be used; I use oat milk.
Recipe for pancakes without eggs, lactose, and gluten
- Gluten-free all-purpose flour – 200 g
- Chickpea flour – 100 g
- Plant-based milk – 500 g
- Vegetable oil – 20 g
- Hot water – 300 g
- Baking soda, activated with vinegar or lemon juice – 1 tsp
- Salt, sweetener – to taste
Instructions
- Mix everything in a blender except for the water. Gluten-free flour tends to clump, so it’s better to prepare it in a blender rather than with a whisk.
- Carefully add hot water while stirring actively.
- You may need less water – I recommend starting with 200 ml and then adding more until you reach the desired consistency of the batter.
- The batter will be thicker than for regular pancakes. This is normal. If you make it too liquid, the pancakes won’t turn out well.
- Fry on a well-heated, oiled skillet, just like regular pancakes.
