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).
3 Tbsp prune juice, other juice, or milk alternative
3 Tbsp water
1 Tbsp oil
1 Tbsp honey or other sweetener (optional)
1 egg or equivalent replacement (optional)
Stir flour, baking powder, and salt together in medium mixing bowl. Mix juice, water, oil, and honey together in a glass measuring cup or small bowl. Heat in microwave briefly (about 30 seconds) to soften honey (unless it is omitted), and mix well. Add egg or egg relacer mixture to liquid ingredients. Mix, and pour into the flour mixture. Mix well, using a whisk if necessary. If the batter is too stiff, add more liquid.
Cook on preheated griddle. Buckwheat flour browns quickly, so make sure the griddle is not too hot.
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.