As I said before, I have a duodenal ulcer. I discovered that eating dairy gives me heartburn, so I decided that it would be a good idea to give my stomach a break by eating something I know my body can handle: pancakes. I converted a recipe from The Antoinette Pope School Cookbook to be dairy free and low fat.
Sift together a cup of flour, two teaspoons of baking powder, one Tablespoon of sugar, and three quarters of a teaspoon salt. In another bowl, combine one large beaten egg, a cup of room temperature almond milk, and two Tablespoons safflower oil. Pour the wet ingredient mixture into the dry and combine only until the ingredients are moist but slightly lumpy. If you can't combine all the ingredients, add a little more almond milk.
Put a nonstick skillet on medium heat and test by sprinkling a drop of water on the skillet; if it forms tiny bubbles or bounces, it's ready. Pour the batter in the pan to form the pancakes using a spoon that will give them the desired size. Flip the pancakes like you would any normal pancake.
The pancakes tasted a bit like toasted nut butter, but once you put a bit of grade B maple syrup on it, they taste like any other pancake. Otherwise, the consistency and texture was the same as the full dairy ones.
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