A conversation topic has been floating around our household lately. My sister and dad have been deciding what they would like to abstain from, for Lent. If I’m not wrong, it starts from Ash Wednesday and ends on Good Friday. In this year’s case, the last day of Lent would be 2 April. So dad’s now the anti-betting-on-football king and my sister has decided to temporarily break-up with the TV. Well as for me, while I may not be Catholic, I’m ready to join in, just to do something different for a change to to feel committed to a cause. And what am I avoiding? DAIRY!
I am technically dairy intolerant but I haven’t had much reaction to it in ages. Yet it does cause the occasional uneasiness in my body, and aggravates my eczema so I can’t see a better time to try abstaining from dairy for awhile. Luckily dark chocolate is dairy-free.
And here’s a funny story about how my mom found out I was dairy intolerant. Apparently when I was a baby, after I passed the breastfeeding stage, she would feed me milk from a bottle. Unfortunately for her, whenever she did, the milk would end up 2m from where she was standing. I imagine it must’ve been quite a funny sight…no? Like a milk fountain.And unfortunately for me, she never told me this whenever I used to eat carbonara which always made me feel sick. Gluten-FULL pasta + cream-based sauce = toilet hugging.
Okay I’ll stop being gross. In the spirit of being dairy-free, I made some dairy-free pancakes for Sunday morning breakfast!
The pancakes are fluffy, and border on being a little too dry. My advice is to add 1-2 tablespoons of milk (as I will highlight in RED) and be generous with your maple syrup (you’ll thank me for this!)
Sunday Pancakes (makes 8)
1 cup – 2 tbsp GF flour blend
2 tbsp buckwheat flour
2 tbsp brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 cup almond milk
2 tbsp oil (Suggestion: 2 tbsp more!)
1 large egg, seperated
1 tsp vanilla extract
olive oil spray for frying
1) In a mixing bowl, sift together the flours, baking powder and baking soda.
2) Gradually whisk in the egg yolk, milk, oil and vanilla until very smooth. Let stand for 5 minutes
3) In a large mixing bowl, whisk the egg whites until stiff but not dry peaks form. Carefully fold into the pancake batter.
4) In a large nonstick pan, over a medum high heat, spray a light coating of olive oil spray. Pour one ice-cream scoop (1/4 cup) of batter onto the pan. When bubbles start showing up on the surface, flip it over into it’s belly and fry for another 2 minutes or until brown.
5) EAT with REAL maple syrup. THE ADDITION OF BACON IS ADVISABLE.