My Daughter (9 months) is allergic to dairy as well. There is a great book called CalciYum by David and Rachelle Bronfman. (ISBN 09683050305) It is actually Vegetarian recipes but you can add meat and they are still great. You could get it from the library and copy out anything you thought your child would like.
Mashed Potatoes don't need milk, just reserve some of the cooking water when you drain and use as you would milk and use salt or parsley instead of butter for added flavor. (or ketchup- vegan or homemade)
1 1/4 cups whole wheat pastry flour, divided
3/4 cup cornmeal
1 1/4 t. baking powder
1/2 t. baking soda
1/4 t. sea salt
1 1/3 cups soy milk, rice milk, or other non-dairy milk of choice
Place 2 T. of the whole wheat pastry flour in a medium bowl and set aside. In a large bowl, place the remaining whole wheat pastry flour, cornmeal, baking powder, baking soda, and salt, and stir well to combine.
In a small bowl, place the soy milk and apple juice, and whisk well to combine. Add the wet ingredients to the dry ingredients and stir until just mixed.
Place the blueberries in the medium bowl with the reserved whole wheat pastry flour and gently toss to thoroughly coat the blueberries with the flour. Gently fold the blueberries into the batter.
Using a little safflower oil, lightly oil a large non-stick skillet (or griddle), and place it over medium heat.
Using a 1/4 cup measuring cup, portion the batter into the hot skillet, and cook until the corncakes have bubbles on top and the edges are slightly dry, about 3 minutes.
Using a spatula, carefully flip over the corncakes and cook an additional 2-3 minutes or until golden brown.
Transfer the corncakes to a non-stick cookie sheet and place in a 200 degree oven to keep warm while continuing with the remaining batter.
Lightly oil the skillet again with a little safflower oil and repeat the cooking procedure for the remaining batter. Serve the corncakes with your choice of jams, preserves, syrups, or fresh fruit.