Some nights, a batch of pancakes is the best one can do. I think that if you add a simple salad, this counts as a balanced and relatively healthy (albeit sugary) meal.
I use the Basic Pancakes recipe from the New York Times Cookbook. The recipe can be found here, and the recipe for a small batch (for 2 or 3 people) is here.
Those of you who read this blog regularly, or know me personally, know that I’m a dairy addict. I think that cheese and butter can solve most problems. So, you might be astonished to hear that the pancakes pictured above are dairy-free. Oh, except for the blob of butter on top.
I’ve had to cut down on dairy, due to the baby having a sensitivity. I haven’t been able to cut it out completely (I’m an addict, after all), but I have cut down significantly.
I made tonight’s pancakes with almond milk in place of cow’s milk and canola oil in place of melted butter. And guess what? They tasted darn good. Rose and Shane didn’t even notice a difference.
Good morning! I mean, good night.
I usually make our regular pancakes dairy-free. I use Silk Brand coconut milk. Claire had a dairy sensitivity that she’s recovered from just fine (Sometimes, it seems she’s made out of cheese.) I never recovered from it, and am now extremely lactose intolerant.
I hear that sometimes the moms are unable to go back to dairy. All the more reason for me to just cut down rather than cut it out entirely ;)