Much like Helen, I don't post often because I live in Europe (the
Netherlands) and the brands are just different here.  But milk-free
pregnancy I am familiar with.

Nancy, do you have "What to Eat When You're Expecting" by Eisenberg,
Murkoff, and Hathaway?  An American book, it was my Bible during my
second pregnancy.  Invaluable nutrition information, especially if insurance
is not covering a dietician.  Lots of great recipes, too.  Though many
recipes call for milk or eggs or soy -- it's easy to substitute if you know
how.  And my reference for substitutions is "The Complete Food Allergy
Cook Book: The Foods You've Always Loved Without the Ingredients
You Can't Have" by Marilyn Gioannini.

Definitely be careful about getting enough calcium.  In addition to calcium
supplements and prenatal supplements (I used the ones by Solgar; they are
American and say on the label "free of corn, yeast, wheat, and dairy
products ") I upped my intake of carob, broccoli, figs, and sesame
(all good sources of calcium) during my pregnancy.  FYI, sesame seeds
on bread, sesame seeds in stir-fry, and tahini (sesame butter) on bread
and in hummus, etc. My 4 year old daughter also eats tahini on sandwiches
in place of peanut butter.

I'm not sure if our baby is allergy-free.  She's only 10 months old and
we're _very_ slowly introducing solid foods.  But she doesn't projectile
vomit and get spontaneous rashes like her sister did at this age.  So here's
hoping...

You already got responses on pancake and french toast recipes (thanks for
the battered bread idea, Mark!), but have you thought about crepes?  Here
in Holland "pannekoeken" are a common meal: breakfast, lunch, or dinner.
And kids love them!  Just mix flour and milk (rice, soy, or oat)-- or you
can even use water (though it adds no flavor, so then I use sugar or salt,
depending on whether they're going to be sweet or hearty fillings/toppings).
It's unbelievably simple.  For the best results I use
3/4 C. buckwheat flour, 1/2 C. white flour
OR
1/2 C. buckwheat, 1/4 C. white, 1/2 C. whole wheat flour
OR
any combination of these flours adding up to about 1 1/4 C.
Buckwheat adds the most flavor and is gluten free.
Then any combo of the milks (rice/soy/oat) adding up to about 1 1/2 cups
maybe slightly less if it's just rice milk or water because they are not as
thick.
I actually don't even measure the flour and milk, just pour them together
until the batter is about the right consistency.  Pannekoeken (crepes) can
be thick or thin.  You'll get the feel for it once you make them.
To cook the pannekoeken, you need a hot, oiled griddle or skillet.
Just pour the batter and lift and tip the skillet so the batter spreads out
evenly to the edges (circular pan is best for making circular crepes).

Once they're browned on both sides, just top with whatever you find yummy:
Our 4 yr old prefers just plain old margarine or honey, but sometimes will
eat stir fry veggies, meat, chicken, etc. rolled up inside a crepe.  My
husband's favorite is sauteed mushrooms and sauce.  I like feta and spinach
(we eat goat's cheese).  The great thing is you can put anything in or on
them. Fruit, vegetables, meat, even milk-free melted chocolate if you want a
decadent dessert...

Good luck with the pregnancy.  Here's hoping that your sacrifices pay off in
a long, allergy-free life for your baby.

Cheryl AndristPlourde
Amstelveen, The Netherlands