His list of sensitivities includes dairy(which I've known about since he was about 15 months old), wheat, and corn. There are a few others as well, but it's the wheat and corn combination that is posing the biggest challenge. It is a challenge because most "prepared" gluten-free food items use corn as a significant replacement. if the manufacturers don't use corn, then they often use some type of nut(which while my son has not nut issues, we can't send these items to school).
Today is Valentine's Day, and I wanted to make pancakes for my guys for breakfast. the gluten-free pancake mix I purchased a while ago was rancid, inedible. So what is a Mom to do? If you are me, then you hop online and look up a regular pancake recipe and then start substituting ingredients. I was incredibly lucky and it actually worked!
I am NOT a food blogger or a photographer
Gluten-free Pancake Recipe
1/2 cup coconut flour
1 cup rice flour
1tbsp baking powder
2cups soy milk(or any other milk or substitute)
I am a very casual cook, I just threw all the wet ingredients into a large measuring cup, then all the dry ingredients on top in the same measuring cup and stirred it all. You may need to add more milk until it is a proper pancake consistency. Then cook them on a griddle the same as normal pancakes.