With Jude's recent diagnosis of a histamine intolerance, we've spent a lot of time in the kitchen trying to figure out some basic go-to recipes that work for him. Mornings are especially important, because kids have this way of waking up like they haven't eaten in days, and they need food now or you will pay with much wailing and gnashing of teeth. At least my kids do.
Cue: these pancakes. I took a basic recipe and had to alter it a few times until we finally figured out what Jude could tolerate and what cooked well. We now have it down to a science; I make a double batch every couple of weeks, and put them on sheets of parchment paper to freeze in the deep freezer (so they don't stick together or fold over). Once frozen, I put them in large ziplocs in the 'regular' freezer, pop one out each morning and toast it to reheat. Quick, easy, and Jude loves them!
His favorite way to eat them is with a side of frozen blueberries. Straight up out of the freezer; if they start to thaw, he's not as big of a fan...I'm guessing it has something to do with the fact that he's been in a constant state of teething since his first tooth popped through at 13 months old. :/ I'm not bitter or anything.
You're probably wondering...um, Alisha, why are they green? These pictures were taken for St. Patrick's Day, so, naturally, we needed green pancakes. Since the boys can't do dyes of any kind, we used dye from our garden...kale! The only problem with the kale was that it made them taste extra 'earthy', so we definitely used some maple syrup that morning! The recipe does hold well, however, with the addition of veggies, so adding kale or spinach (a no-no for histamine intolerance but probably would taste better), or any other veggie you want to try should work! We just threw the batter in the Vitamix with the kale leaves and turned it on high for a few seconds. Viola! Green pancakes.
Please enjoy, and tweak to your liking...any general flour (all-purpose, whole wheat, gluten-free all purpose or even buckwheat) will work, as will any kind of milk!
1 3/4 C organic all-purpose flour
1/4 C ground flax seed
2 tsp corn-free baking powder (or baking powder substitute)
generous 1/4 tsp pink himalayan salt
2 Tbsp. pure maple syrup
1 3/4-2 C grass-fed goat milk
1 Tbsp. organic vanilla extract (optional, depending on tolerance. We omit.)
1) Mix dry ingredients
2) Mix wet ingredients into dry
3) Add more or less milk until desired consistency
4) Preheat a cast-iron skillet over medium heat, with coconut oil
5) Using a 1/4 C scoop, scoop out pancakes (we do 3 at a time) into pan
6) When they start to bubble, flip pancakes and cook one more minute
7) Transfer to plate or parchment to freeze
8) Continue adding coconut oil to pan as needed; repeat process until all batter is used
Enjoy plain, with maple syrup, or fruit of your choice! (fresh or frozen...you do you.)