It’s been an interesting week here in Casa de Om-nom Sauce. I had finally gotten the hang of this whole dairy-free thing and we had seen real improvement in The Babe’s symptoms. Things still seemed off though, so I decided, for kicks, to eliminate soy too to see if that helped, since a decent chunk of babies who are allergic to dairy also have issues with the omnipresent legume (and the only advice my kid’s doctor gave me was to wean and try a formula that is like $100 a can). It turns out that while eliminating dairy was not too tricky, soy is a different beast. Soy, it turns out, is in everything (thanks a lot, poorly-targeted far-subsidies). While this is not a big deal at all at home because we make everything from scratch and thus bypass soy additives, dining out is a different matter. I could eat out at restaurants I trust with dairy-elimination, but eating out with soy? Ridiculous and bordering on impossible, unless you have a really good server who is willing to interrogate the kitchen staff. Luckily, I have a fabulous relationship with the people at Olive, an Urban Dive, and I trust them and they’re willing to work with me (to the point that yesterday they joked about making up a special menu just for me) so The Hubs and I can still enjoy our weekly brunch date. But I digress.
So one of the huge bummers of populating elimination-diet-land is that breakfast options are severely limited. I started really missing pancakes, waffles, and crepes, but knew myself well enough to know that if I just tried to make simple substitutions, the recipes wouldn’t work as well and I would feel deprived. (See: vegan cheese. Yes, I miss cheese horribly but I don’t eat the fake stuff because I would be very disappointed in it and would feel even more deprived.) There was only one thing for it: I was going to have to make something up.
Going into my kitchen experiments, I knew that without buttermilk, that ethereally light texture would elude me. So I decided to forget everything about traditional pancake recipes and employed a few tricks I’ve used before. A friend of mine who eschewed gluten made pancakes using homemade oat-flour. Intriguing: let’s give that a try. I remembered that I had once made pancakes with mashed-up bananas and loved the result, so I put that into the bag of tricks. I knew I’d be using almond-milk instead of dairy, and in my experience it doesn’t “sour” well when you add lemon juice, so I decided to skip an acidic ingredient and use baking powder instead of baking soda. And I love toasted pecans, so I decided for kicks to add them to the oat-flour. Before I knew it, I was Frankensteining together my first batch, expecting a learning experience (code for disaster), but I ended up with something not only edible, but eminently delicious! Yes, I have tweaked the original formula that I basically made up on that first Saturday morning, but this is very, very similar to my beginning experiment. The results are not only something that I love to eat, but are food that people who can eat normal dairy-laden pancakes also enjoy — and I hope you do too!
Click for the recipe →