Pancakes

Pancakes with homemade syrup
Pancakes with homemade syrup

This recipe, like many others, comes out of a craving…I’m not a big pancake person, but recently they are all I can think about and the fact that I’ve not been able to have “normal” pancakes…so I scouted about 10 different recipes & came up with this:

Delicious Yummyness!
Delicious Yummyness!

(I also included a homemade syrup recipe – I just don’t use enough to warrant having a bottle…I just make it as I go)…

1 1/2 c flour

3 1/2 tsp baking powder

1 tsp salt (I used pink himalayan powdered salt)

1 tbsp sugar

2 egg whites (1/4 c boxed egg white) OR 1 egg

1 1/4 c almond milk

*see notes below for additional, optional ingredients

Combine dry ingredients; combine wet ingredients; combine together & let rest 5 minutes.  Heat skillet to medium/medium-high heat.  Mix pancake batter again & pour approximately 1/4 cup batter (or as little or as much as you want) into hot pan (don’t forget your oil/”butter” – I used Earth Balance).  Cook until bubbly, about 2-3 minutes (watch closely – they’ll burn) & flip and cook another 1-2 minutes, until cooked through.  Makes 10-12 pancakes, if using 1/4 c batter.

Oops...I was distracted...they burn quickly...
Oops…I was distracted…they burn quickly…

Pancake Syrup

3/4 c water

1 c sugar

1 tsp mapleine (in extract section of grocery store)

Heat water and sugar over medium-low heat, stirring occasionally until sugar is dissolved; remove from heat & add mapleine.  Stir.  Will last in fridge a week or two.  Makes approximately 1 to 1 1/2 cups.

 

Notes:

I add about 1/4 – 1/2 tsp imitation butter extract (flavor without the calories) and about 1/4 to 1/2 tsp almond extract.  I also include homemade bacon bits (“bacos” which I used to use has lactic acid in them).  I finely dice up turkey bacon, fry it up and put it in a bowl and keep in the fridge.  I sprinkle a bit on the pancake batter when I first put it in the pan; bacon bits will cook into the batter as it cooks.

with homemade bacon bits
with homemade bacon bits

you can also use berries (such as blueberries…).  I choose not to do this as they tend to burn, but I do use them, lightly crushed over the top.  Yum.

I haven’t had it in years, but instead of butter, my brothers & I used to put peanut butter on our pancakes.  It too is delicious.

The possibilities are endless!

Have fun and enjoy.  If you add extracts or other such to your batter, use the comment link above & let me know.

Coffee Creamer

Coffee with Creamer
Coffee with Creamer

Original recipe here

1 can coconut milk (full fat)**

2 cup coconut milk (from carton)

1/4 – 1/2 cup sugar, to taste (I prefer a bit sweeter, so I add closer to the 1/2 cup)

3 tbsp extract(s) (originally vanilla) – I use 1 tbsp imitation caramel, 1 tbps imitation butter & 1 tbsp imitation rum for a sweet dessert style cup…delicious carmel butter rum!! ~ use your imagination & enjoy trying new flavors.

Serving side is 2 tablespoons

Combine coconut milk & sugar; blend until well mixed & sugar has dissolved; add in extracts (I occasionally add about 1 tsp vanilla to the butterrum caramel extracts I use, for a deeper flavor) & mix until well blended.

This freezes well & will last at least a month in the freezer.

To serve, I re-heat the creamer on the stove in a pan while the coffee is brewing – only because the coffee will stay hotter longer ~ it’s not a necessary step.

Coffee with Creamer
Coffee with Creamer

My recommended coffee brand is Coffee Beanery ~ if you are trying the “butterrum caramel” extracts above, I specifically recommend their “English Toffee” flavor…

Coffee Beanery
Coffee Beanery

[**I don’t recommend Thai Kitchen brand coconut milk, but only because it separates too much].

Enjoy!

Hello & Becoming Non-Dairy

Thank you for visiting my blog.  Here is a little about why I choose to start the blog.

In 2014 I had to learn a new way of life – Non-Dairy.

It wasn’t easy; especially having to go non-dairy overnight…I’m a cheese girl – I loved my cheese.  After about 3 weeks, I realized that I would survive.  I spent much of the next 4-5 months researching non-dairy alternatives and recipes.  Once I tried several of the non-dairy products, I realized that I felt “normal” (whatever that is…).  It was the turning point for me.  I could still eat almost all of my favorite foods with a few non-dairy alternatives.

Another note about my recipes – I also have to avoid egg yolks so you’ll notice that with my baking and other recipes there will be no egg yolks.  I do use egg whites and yolk alternatives, such as pureed bananas or applesauce.  I’m not vegan, vegetarian, gluten-free, etc, however, with my recipes, I’ll attempt to share possible gf/vegetarian/vegan alternatives for my readers who are.

I’ve used the time since I had to go non-dairy to enjoy cooking again and trying new things.  I thought I’d start this blog so that I could help others who are having or choosing to go non-dairy.  I hope you find something to help you.  If there is anything you’d like me to feature, let me know & I’ll give it a shot.