This past week I encountered one of the most challenging parts of having a child with dietary restrictions, food at school, specifically in the classroom. I'm thankful that our dietary restrictions are not life or death however that are just as important to adhere to just the same. In a lot of ways this makes it more difficult though. People who are not accustom to having to make major lifestyle changes like this don't tend to take it seriously even when it is doctor proscribed.
School has been in session for a smidge less then a month and we have had these events come up 3 times already, one of which was daily for the first two weeks of school. This time was apple pancakes for the study of Johnny Appleseed. When I read this was coming up this week and the ingredient list was being divided amongst the parents my stomach sunk and immediately started worrying the "what if's". "What if they don't realize that no dairy includes all products like butter or that labels aren't clearly read." "What if they do both gluten free and regular pancakes but cross contaminate with the spatula or something." My first instinct is to retreat and opt out of these activities but reality sets in that I can not have my child miss out on an opportunity to be involved with his class.
I'm happy to say this apple pancake activity was a success. I think the teacher & class aid heard me an understood. I was surprised when I found out that they were planning on making all of them gluten, dairy and peanut free. I was concerned with how they might turn out since not all alternative products are the same (I've had my fair share of bad gluten free and dairy free pancakes) but I recieved a happy report that they were delicious. The teacher sent home copies of the recipes they sounded awesome. My son went on and on with how great they were so we tried them out for breakfast this morning. OH MY GOODNESS THESE ARE GOOD!
(please forgive the pictures this was very impromptu and I decided halfway through making these this morning that I just had to share)
I grated the apples with the skins on as recommended.
The chef's plate. Pancake #8 and the first one I was able to try, the kids were inhaling them. The gluten free flour mix I used is the Simple Truth Organic brand from Krogers. I'm thinking that the King Arthur brand would be good here as well. I tend to stay away from blends with sorghum flour, I find it has a bitter taste but maybe that's just me. I also prefer unsweetened soy milk (West Soy or Soy Dream) for my cooking and baking. I've tried coconut, almond and rice milks but they have left undesired flavors or chewy, gummy or under cooked consistencies.
2 apples cored and grated
2 cups gluten free all purpose baking or pancake mix
1 tsp cinnamon
3/4 cup brown sugar
1 cup soy milk (or alternative milk of your choice)
1/2 cup canola oil
Stir together the grated apple, gluten free baking mix, cinnamon & brown sugar to a bowl. Coating each strand of apple with the dry mix (this help keep the apple evenly distributed in the batter). In a separate bowl or large measuring cup whisk together the egg, milk and oil (I'm sticking with my oops, it was good!). Add the milk egg mix to the apple mix. Stir till smooth. Ladle and spread desired amounts on a lightly greased griddle or skillet that is over medium low heat. Cook to golden and flip cook again till golden and serve.
By far this is my favorite season but also my busiest season. Every year I hope to enjoy all that Fall has to offer but usually fall short;) This year will probably be the same but I'm holding out hope that this is the best Fall yet!
Thanks for stopping by the nest!