About the Recipe
Due to my son's egg sensitivities, I am on a mission to adapt recipes that we eat, to recipes he can have. In this recipe, eggs are one of the 3 major components, including milk and flour! I easily replaced milk and wheat in the recipe, but I took the 3rd component head on and replaced the eggs too! It may lack the "eggy" flavor, but, It doesn't have to be perfect, to be yummy!
Ingredients
1 c gluten free flour blend
3 tbsp cornstarch (or milled flax if you have it!
9 tbsp water
3/4 c applesauce
1 c oat milk*
1 tbsp sweetener of choice (Honey is great!)
1/8 tsp salt
1 tsp baking powder
4 tbsp butter*
*Notes:
Egg Substitute: The original recipe calls for 6 eggs, I chose to do a 'hybrid" egg replacement. You can experiment as you want, here are some options:
Each option = 1 egg
1 tbsp cornstarch (heaping) to 3 tbsp water
1 tbsp milled flax to 3 tbsp water
1/4 c applesauce
GF Flour: I used the Great value GF flour mix, and it worked great for me! I did not attempt making a blend from scratch but try it if you want!
Milk: I made my own oat milk (1 c rolled oats, to 4 c water with pinch of salt blended), but I have used plain water, or you can use any milk of choice!
Butter: I used dairy free butter; however, coconut oil is also a great option here!
Preparation
Step 1
Put butter in baking dish (I used 8x12) and let it heat up in oven as it preheats to 400 F.
Step 2
In a medium bowl, mix the milk and egg substitutes* first and all of to sit for 5 mins.
Step 3
Add the dry ingredients, and mix as well as you can, blending all the ingredients together in a blender (If you don't have a blender, you can use a hand mixer or whisk.)
Step 4
Take out baking dish, pour batter in and place back in the oven for 15-20 minutes.
Step 5
Take out and let cool and rest.
Enjoy with honey, fruit, or whatever other yummy toppings you wish!
Notes:
Egg substitutes: If you are using cornstarch or flax egg replacement, mix those before anything else and give at least 5 minutes to thicken.