Egg-Free Blueberry Pancakes

New Year's Day 2009, my parents took us to the St. Regis Monarch Beach Resort for brunch. I don't like taking him to out to breakfast due to his egg allergy (the mere smell of egg makes him nauseous), but when making the reservation, my Mom was assured by the St. Regis staff member that the Chef would take my son's allergies into consideration and make something for him. I was skeptical that the chef would have time to provide a special egg-free breakfast on such a busy morning but I figured there'd be something we could choose from as a back-up plan since we were at a buffet brunch.

I was surprised and most definitely grateful when the Chef made my sweet son pancakes from scratch. From scratch! We've never had a chef go out of their way to make something special so I was thankful for the special attention that was given my son. The look on my son's face when he was served a platter o' pancakes was priceless. He was grinning from ear-to-ear! We went to the pancake/waffle area and he loaded up his pancakes with chocolate chips, marshmallows, sprinkles and M&Ms. This was a special treat so I let him go to town! 

A BIG THANK YOU to the St. Regis Chef who made my special son a special treat!

When I make pancakes, I use Bisquick because all the other mixes have egg in the dry mix. I follow the Bisquick directions but leave out the egg and they turn out fine. They're a little flatter than "regular" pancakes but Son #2 thinks they're great. The boys wanted pancakes but I was out of Bisquick mix so I poked around online and reviewed several pancake recipes. If the St. Regis Chef could make egg-free pancakes, I was determined to do the same. ;)  

These pancakes were delicious. SOOOO delicious!

Fluffy like "real" pancakes. I don't think I'll ever buy Bisquick again!

Egg-Free Blueberry Pancakes

Yield: 10 4" pancakes

Ingredients: 

• 1 c flour
• 1 tbs sugar
• 2 tsp baking powder
• pinch of salt
• 1 c milk (Use soy milk for vegan pancakes.)
• 2 tbs Canola oil (I'm trying with 1 tbs next time.)
• 1 c blueberries (fresh or frozen)

Directions:

1. In med. bowl, mix dry ingredients.
2. Add milk and oil and mix until smooth.
3. Gently fold in blueberries.
4. Spray non-stick pan or griddle with oil and heat over med. heat. 
5. When pan/griddle is hot, pour batter and cook ~2 mins. or till batter looks bubbly on top. Mine didn't bubble so much so I lifted a pancake and checked for browning. When browned, flip over and cook another minute or till browned on bottom side.
6. Stack on a plate, cover with aluminum foil to keep warm and continue making pancakes with remaining batter. Best when served immediately. :) ENJOY!

Source: Adapted from The Gluttonous Vegan