Sweet Tooth

For those of you who know me personally, you’ll be aware that I suffer from a severe anaphylactic allergy to eggs and egg products. For those of you who didn’t know this, you do now! If you take a moment to think about this, you will realise just how many foods actually contain eggs.

I have often thought about creating a recipe or food blog where I would post recipes that I have created or modified to be cooked without eggs. So here’s my first attempt at this.   

I am writing this post to celebrate my success at finally creating a recipe for egg free pancakes... Yes I have lived 20 years and today marks my first EVER taste of pancakes and I must say they are delicious!! In the whole scheme  of things this may seem very trivial, but to me, and I’m sure for a lot of people with food allergies, discovering little treasures like this bring some sense of normality to our lives.

Egg-free Pancakes
Makes about 10 pancakes, 5 inches in diameter

2 cups of plain flour
¼ cup of sugar
1 ½ tbs baking powder
½ tsp salt
2 cups of low-fat milk
¼ cup of vegetable oil
¼ cup of freshly squeezed orange juice
¼ cup of melted butter

1. Sift together flour, baking powder, sugar and salt.
2. In a separate bowl, whisk together milk, oil and orange juice and add to dry ingredients.
3. Slowly add the melted butter and mix until there are no (of very few) lumps.
4. Pour about ½ cup of batter onto a hot non-stick, shallow pan.
5. Cook until you see a few bubbles rise to the surface and it’s dry around the edges. Flip over to cook on the other side until lightly browned
6. Serve with butter, maple syrup, whipped cream and ice-cream.