Pancakes

These will get your morning off to a good start! If dairy is safe for you, replace the oil with butter and the rice milk with regular milk.

Pack some in your child's lunch with a small container of maple syrup for dunking. Mary Grace likes them with chocolate chips, sliced banana and chocolate syrup!
2 cups Food Allergy Gourmet Pancake Mix
1 ¾ cups rice milk, apple juice or a combination
1-2 TB freshly squeezed lemon juice
2 TB oil or melted shortening (or bacon grease), plus more for the pan
Optional Additions - 1/8 tsp artificial butter flavor, 1/4-1/2 tsp vanilla extract, 1/2 tsp cinnamon

Preheat a griddle or large skillet over medium low heat. Combine the liquid ingredients. Stir them into the Food Allergy Gourmet Pancake Mix. The batter is very thick, and makes thick pancakes. Do not add additional liquid, or the pancakes will be gooey inside.

Add a teaspoon or two of oil, shortening or bacon grease to the hot griddle or skillet. If the temperature is correct, the oil will shimmer. Drop the batter onto the skillet, making any size pancakes you want. Cook them for about 2-3 minutes, or until the bottom is golden brown. Use a thin spatula to flip them and cook for another couple of minutes, or until the bottom is golden brown.

Tip - If you don't want to use artificial butter flavor, try replacing it with 1/4 tsp pure vanilla extract.