The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
Whiz oats in blender until the consistency of coarse flour. Mix with remaining dry ingredients. Wisk together egg replacer and water. Add to dry ingredients along with oil, and milk. Blend well and cook on a hot well-greased griddle. You may need to add more milk as the batter sits because the oats will soak up the liquid and make the batter quite thick.
This recipe is one of our favorites for breakfast. The pancakes taste great and have a lovely golden brown color, thanks to the barley. This will make quite a few pancakes– it feeds my family of 8. We never have any left over, butI am guessing they would be a good snack…..
I substituted spelt once for the barley and it tasted OK, though it was not near as pretty.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.