So tomorrow is the eagerly awaited pancake day! This will be my second pancake day as The Allergy Mum – last year I was still getting my head round my new list of no gos, which include dairy, soya, egg and gluten – so basically EVERY ingredient of a pancake.

My mother is french and I grew up on sumptuous ‘crepes’ on a weekly basis. I remember the excitement at watching my mum toss another pancake in the air, with me and my sister urging her to flip it even higher.

I followed suit and often made pancakes in various forms for my daughter. These are her favourite breakfast treat and are often requested at breakfast time. By 18 months she was able to crack an egg and mix the batter in delight.

Unfortunately, this was not to be the case for my son due to his multiple allergies. I was not going to let this deter me and started playing around in the kitchen. I now have a few recipes that even my daughter and husband are happy to enjoy.

I thought I’d share a couple with you.

Apple and Cinnamon Pancakes:

Ingredients:

• 4 apples, cored and grated (I must admit, I don’t remove the skins, but feel free to)
• 100g gluten-free flour
• 1tsp gluten-free baking powder
• Equivalent to 1 egg using egg replacer (I normally use Orgran Egg Replacer)
• Cinnamon – as much as you like
• Milk substitute (I use Koko Milk but use your normal milk alternative)
• Coconut oil for frying
• Maple syrup for drizzling

Method:

1. Mix the dry ingredients in a bowl.
2. Add grated apple.
3. Add enough milk substitute to create a ‘dropping’ consistency.
4. Melt a small amount of coconut oil in a pan.
5. Spoon the batter into pancake shapes in a pan.
6. Fry on a medium heat until golden brown, then flip to brown on the other side.
7. Stack up and drizzle some maple syrup – enjoy!

Banana and Blueberry Pancakes

• 1 over-ripe banana
• Handful of blueberries (I prefer using dried blueberries but fresh work just as well)
• 100g gluten-free flour
• 1tsp gluten-free baking powder
• Equivalent to 1 egg using egg replacer (I normally use Orgran Egg Replacer)
• About 100ml milk alternative – the amount can change dependent on the size of the banana (again, I use Koko Milk)
• Coconut oil

Method

1. Mix dry ingredients in a bowl.
2. Add half the milk alternative.
3. In a separate bowl, mash the banana then add to the mix.
4. Add any additional liquid if required.
5. Sprinkle in the blueberries and mix.
6. Melt a little coconut oil in a pan.
7. Spoon the batter into the pan and fry on a low to medium heat until golden brown then flip and continue to fry until golden brown on the other side.
8. Stack up on a plate and enjoy!

If you fancy even more ideas, head over to my new Facebook group.