Did you know that regular ole Bisquick in the box is MSPI friendly? MSPI is an acronym that I didn't even know existed a year ago. It stands for milk-soy protein intolerance. While we're not concerned about a soy allergy anymore, it sure comes in handy with our daily battle against K-man's milk allergy. Here's my recipe for pancakes that go over well with both baby and hubby and incorporates some healthy fruit and veggie additions.
Milk Free, Egg Free Pancakes
--2 cups original Bisquick
--1 cup soymilk (sometimes I use half soy and half rice milk)
--Extra 1/4 cup soymilk
--2 TBS canola oil
--One of those small single serving portions of no sugar added applesauce
--1/4 c. pureed pumpkin (out of the can) or a small jar of squash baby food
--Dash of cinnamon and nutmeg
--1/2 tsp vanilla
1. Mix all ingredients well. (I just can't bring myself to leave the lumps in there.) If you want a little thinner batter, add a little extra soymilk or rice milk.
2. Spray a non-stick skillet with non-stick spray and heat over medium to med-high heat.
3. Pour batter in 1/2 cup at a time. I usually make big batches so I try to make big pancakes.
4. Flip the pancake when small bubbles start to form on the top. As soon as you remove the done pancake, butter with dairy-free margarine.
--I sometimes drizzle the juice from canned peaches on a pancake for my little guy as an alternative to pancake syrup. Otherwise, he likes his 'cakes plain with butter.
**NOTE: The MSPI reference only applies to original Bisquick in the box. I think the shake and pour has milk and egg ingredients, and I've never looked at any of their other products.
1 comment:
The wife adds cashews to the batter and microwaves a handful of frozen blueberries to top the pancakes. They are her version of Cashew Blue pancakes like she gets at First Watch in Lawrence.
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