Pancakes With SunButter Cider Syrup (Dairy free, Egg free, Soy free, Peanut free, & Tree nut free, Vegan)

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There’s nothing like a slow Saturday morning breakfast with the family.  With coffee brewing, and the aroma of pancakes and sausage cooking, it’s easy to wish it could last all day.  It’s one of my favorite times of the week, and I do my best to make it happen as often as possible. The memories we make in the kitchen will be cherished by my kids some day, and I want them to remember the homemade pancakes that we made allergy-friendly on Saturday mornings.  The pancakes we love are dairy free, egg free, soy free, peanut free, and tree nut free, yet still so fluffy and perfect.

Pancakes w/ SunButter Cider Syrup~Allergy-Friendly~Mom Vs. Food Allergy

I wanted to make a homemade syrup for a long time, so I decided to make that happen.  I suggest starting to make the syrup so it can cook down while you’re flipping the pancakes.  So, mix up your pancake batter so it can sit a bit before you cook them.

To make the syrup, you’ll need:

1/2 cup dairy-free butter (soy free if needed, I used Earth Balance)

1 cup sugar

3/4 cup dairy-free milk (I used rice milk)

1/4 cup apple cider (apple juice may work, too, but I haven’t tried it)

1 tsp vanilla

1/3 cup SunButter

Directions:

Melt butter in medium size saucepan.

Once melted, stir in the sugar well until sugar is pretty much dissolved.  Add rice milk, cider, and vanilla, and stir well.  Bring to a boil for about 4 minutes, then reduce heat to a simmer, but still bubbling.  Add SunButter and stir until well combined.  Cook for an addition 6-10 minutes on a very low boil, letting the syrup cook down and thicken while stirring occasionally.  Once the syrup has started to thicken to a typical syrup consistency, you can remove it from the heat.  Set aside until ready to serve.  Store in the refrigerator for about 10 tens.  Reheat in the microwave before serving.

Now for the pancakes recipe!

Pancakes With SunButter Cider Syrup (Dairy free, Egg free, Soy free, Peanut free, & Tree nut free, Vegan)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12 pancakes
 
Ingredients
  • 2 cups all-purpose flour
  • 2 Tablespoons sugar1½ cups dairy-free milk
  • 6 teaspoons baking powder
  • ½ teaspoon salt
  • 4 Tablespoons oil
  • 2 Tablespoons water
Instructions
  1. In a mixing bowl, combine all dry ingredients, stirring to mix well. In a separate bowl, whisk together all wet ingredients. Pour wet ingredients into dry ingredients, and mix well. Batter may still have a few lumps in it. Let sit for 3-5 minutes while heating frying pan or griddle to medium heat. Once hot, use dairy-free butter or cooking spray to grease pan. Cook pancakes, then keep warm in a warm oven. Serve immediately and enjoy!

Let me know in the comments what you like to top your pancakes with-I’d love to hear!

If you like the combination of SunButter and apples (or cider), try my SunButter Apple Cider.

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Allergy-Friendly Sweet Potato Fries

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Hi everybody!  It’s been so long since I’ve hopped on to do a post.  There’s a reason for that, which will hopefully be in my next post and will reveal my personal word for 2016.  Do you choose a word to define your year?  This is my first time, and I’m excited to share it with you…even if it is almost February!

One of my goals in 2016 is to definitely come up with new recipes for all of you, specifically some week night dinner ideas.  We all know that week night meals can be overwhelming, so I want the meals or sides to be easy and nutritious.

First up this year, is a recipe for simple Sweet Potato Fries.  I LOVE sweet potatoes, and they are so good for you.  This could be a kid-friendly side and maybe a new way to get sweet potatoes in those little bellies.

Allergy-Friendly Sweet Potato Fries~Top 8 Free~Gluten Free~Vegan~ from Mom Vs. Food Allergy

Allergy-Friendly Sweet Potato Fries
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 4 medium to large sweet potatoes
  • 5 T olive oil
  • 1 tsp salt
  • ½ tsp garlic powder (optional)
Instructions
  1. Preheat oven to 425°.
  2. Line one large or two small cookie sheets with parchment paper.
  3. Wash and peel sweet potatoes.
  4. Slice sweet potatoes into ½ wide strips.
  5. Soak sweet potatoes in cold water for 30-60 minutes (optional, but helps with crispness after baking).
  6. Drain and pat dry the sweet potatoes.
  7. Add sweet potatoes, oil, salt, and garlic powder to a gallon sized Ziploc bag.
  8. Shake and toss the bag until the sweet potatoes are well coated with oil mixture.
  9. Spread sweet potatoes evenly on the parchment paper, in one layer.
  10. Bake for 35-45 minutes, tossing halfway through. Watch carefully for burning.

I really hope you enjoy these Sweet Potato Fries!  They are filling, healthy, simple, and so tasty!  What meal will you pair with these fries?

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