Tomorrow is a big day in our house. Owen goes to see his allergist. Last time he was there he was 6 months old and we learned that he was extremely allergic to all dairy, eggs, and shellfish. Drum roll please…. will this kid be allergic to everything still? Or will he finally be able to enjoy the finer things in life? Oh, Dan and I are just praying he has out grown them already. (Hopeful.) If he has, a weight will be lifted off our shoulders. No more family parties where we have wipes available for those who have touched/eaten dairy. Owen has been known to be covered in hives minutes after guests enjoyed their food. Just this past month or so we have caught Owen red handed eating things he shouldn’t be, and he has yet to have a reaction. So we are extremely hopeful! We won’t have to worry about him eating lunch next to kids at school, and being taunted for all of his faux-dairy products as the other kids enjoy special treats in class. I know, these days allergies are extremely common, and schools take extreme precautions to keep the kids safe. We would just love for him to be able to eat what we eat, and not have to make different meals for everyone all the time. OH my sweet frantic Owen, I hope you can enjoy one of my recipes the REAL way! Now, these breakfast bites (pancake bites, call them what you will) have been a staple in our breakfast routines. At least once a week I’ll make these first thing in the morning. They take only minutes to prepare, and minutes to bake and the recipe makes 24 mini muffins, so they last a day or two. Alter the ingredients as you’d like. With Owen it has been a challenge to get a recipe to click without missing -eggs/milk/butter- and we have finally found a delicious (and healthier) balance. We add chocolate chips to half of the recipe for ours though …Yum
- 1 3/4 cup whole wheat flour
- 1/4 cup ground flaxseed
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1-2 tsp cinnamon (depends how much you like cinnamon)
- 4 Tbsp sugar
- 1 1/3 cup milk (soy/almond/2%…)
- 2 containers of applesauce (almost 8oz)
- Additions… 1/2 cup of… chocolate chips, peanut butter chips…. or just leave them as is!
Pre heat the oven to 350* F Spray a 24 count mini muffin tin with PAM
In a medium-sized bowl, whisk together the flour, baking powder & soda, salt, sugar and cinnamon. Slowly add the applesauce and milk, and stir until everything is combined. If you are adding chocolate chips, add the desired amount and stir gently. Using a small cookie scoop, add one scoop into each muffin cup. Bake for 12-15 minutes at 350*, insert a toothpick and it should come out clean. Let the muffin tin cool on a wire rack. Store breakfast bites in an airtight container. Enjoy!