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).
Mix together the 4 1/2 Tbsp water, 4 1/2 Tbsp oil, and 1 Tbsp baking powder and set aside – this is the egg replacement.
Mix dry ingredients together. Add wet ingredients including egg replacement.
Pour 1/3 or 1/4 cup portions on a hot pan and cook on both sides.
Baking powder is listed twice in this recipe. Use the 4 tsp to mix in with the dry ingredients. Use the 1 Tbsp to mix in with the oil and water to make the egg replacer.
Can be made without the fruit.
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.
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.