Sissy's new friend "R" has an egg allergy. She can't even eat eggs in baked breads. It's pretty severe. We went over to their house for supper and I took Vegan Vanilla Cupcakes. "R" and her older sister "K" could not believe they were eggless. Their momma, Deanna, was super impressed and even more impressed when I told her how easy they were to bake. She said "R" usually eats Oreo cookies since they are without eggs, so cupcakes were a real treat. I didn't even know Oreo cookies were eggless. But it goes to show, when you have a food allergy in your family, you scour the labels to find foods your kiddos can eat without swelling up like a balloon or worse.
Deanna recently told me the girls wouldn't eat anything other than the cupcakes for breakfast the next morning. She said they have a really hard time with breakfast ideas, finding foods without eggs (other than cereal and oatmeal) for "R" to eat.
I like a challenge! So I started researching blogs for more "eggless" dishes, mainly for breakfast since that's their trouble meal.
That's when I found this yummy Pumpkin Butter Pancake recipe. Since pumpkin butter isn't really something we can find at the local grocery store, I thought it might be worth trying with applesauce. It reminds me of my Homemade Pancakes, only this one doesn't have eggs. I like the concept of the Pumpkin Butter and will try this recipe in the future with Apple Butter or even Peach Butter.
Here's what we came up with:
Vegan Applesauce Pancakes
1-1/2 cups flour
1 Tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup applesauce
1-1/4 cups milk (almond, rice, soy) - I used French Vanilla Silk Creamer
1/4 cup water
2 Tablespoon oil
1/2 teaspoon vanilla extract
In a large mixing bowl, whisk flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well and add apple butter, milk, water, oil and vanilla extract. Whisk to combine, add more milk or water if too thick. Allow batter to rest for 5-10 minutes while the skillet preheats. Use a 1/3 cup measuring cup and scoop evenly into skillet. Flip the pancake when bubbles form over the top and the edges look dry.
Enjoy with your favorite syrup, honey, powdered sugar or more apple butter.
I think if you are vegan and truly craving pancakes this is a pretty good recipe to try. However, I thought the pancakes came out a little "gummy". Maybe it was because I used applesauce. I intend on trying this again with one of the butters to see if that affects the consistency.
This post has also been linked to:
- Mouthwatering Monday at Southern Fairytale
- Meatless Mondays at My Sweet and Savory
- Hearth and Soul at Frugality and Crunchiness with Christy
- Tempt My Tummy Tuesday at Blessed with Grace
- Delicious Dish at It's a Blog Party
- $5 Dollar Dinner Challenge
- Tasty Tuesday at Beauty and Bedlam
- Tuesday at the Table at All the Small Stuff
- Grocery Cart Challenge Recipe Swap
- Tackle it Tuesday at 5 Minutes for Mom
- Colleen's Fall Recipe Swap at Colleen's Kitchen