I know that some of us can't eat some of the things others can. For instance, my husband has LOTS of food sensitivities and hidden food allergies, that we have only recently in the past 3 years, been aware of. So...if you don't already follow and know me this way...I like to cook and bake just about anything, but sometimes I also like to tweak recipes and make them more allergy friendly. (And sometimes I think we should all eat this way MUCH more often!)
So, the other morning, I was going to make some pancakes for breakfast. I always use almond milk, but realized I didn't have any eggs on hand. Normally, I just gel some chia or flax seeds to replace the eggs with, but this time I just decided to add some pumpkin and totally skip the eggs (or egg substitutes) and see how they came out. Well, apparently, they came out great! Because all of my kids starting asking what I did differently, because they were soooooo good! haha I have to admit, sometimes I'm a little afraid to tell them what I did differently, because for them, just knowing I made something with "Dad's healthy ingredients" can turn them off. Not this time though! They all wanted more!
1 T honey or organic coconut palm sugar