To start your new year off deliciously, here is what I made for breakfast.

I love to make breakfast for dinner but having a child with food sensitivities made it difficult. So I went on a hunt for pancake recipes that he could eat. I couldn’t find one that sounded tasty and was also okay for him to eat so I experimented combining recipes. I really think these are the best pancakes ever! My husband even likes these better than the box mix, which really says a lot because he is frightened to taste my experiments most of the time. They are fluffy and slightly sweet, and easily dairy and egg free.

Ingredients:
1 c. flour
1-2 tbsp sugar (depends how sweet you like them)
2 tsp baking powder
1/8 tsp salt
1 c. milk (we use plain rice milk for his pancakes and regular milk for ours)
1 tsp. vanilla extract
1 egg, optional (will make pancakes thicker)
oil for pan

Directions:
1. Combine dry ingredients. Slowly whisk in wet ingredients including egg if desired. Stir until mixed through.
2. Lightly oil pan and heat pan at Medium-Low heat.
3. Pour 1/4 c. of mixture onto pan at a time.* When bubbles form and edges appear set, use a spatula to carefully flip pancake over
4. Pancake will puff up during cooking, keep an eye on it and remove when you think it is done. If it is not brown enough return to heat.
*I recommend starting with one pancake to test the heat and how long it takes to cook, the first one may be sacrificed for the rest.

Serve with your favorite maple syrup. You could also add blueberries or other fruit to the mixture or even use as a waffle mix. I also like adding chocolate chips and serving with chocolate syrup.

Time to flip the pancakes

Ready to serve!

Use your favorite syrup

Or treat yourself and eat them my favorite way!

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