I can't believe it's Shrove Tuesday (Pancake Day to you and I) already! I don't know about you, but it sure crépe-d up on me this year. Ba-Dum-TSH! Ordinarily, I'd be busy preparing mountainous amounts of dairy laden batter mix, to shove down my gullet around about now. Unfortunately though, I recently discovered I have a rather nasty intolerance to dairy along with being diagnosed with PCOS (Poly-Cystic Ovarian Syndrome) *sigh*. I have now been dairy-free for a little over 8 weeks and let me tell you, giving up dairy is no mean feat: I was utterly oblivious to the sheer amount of food containing the good stuff and dining out is nigh-on impossible. However, after plenty of research and much trial and error, I've come to the realisation that cutting out dairy isn't as limiting as I initially feared.
For me, finding treats has been the hardest. While I love me a cheese charged pizza, I can take it or leave it. Alas, the same cannot be said for my evening treats, which is why I've created these cute little pancake stacks. Not only are they super easy to make, they're also whole wheat, free from dairy and above all else, flippin' delicious!
What you will need
- 57g light brown sugar
- 475ml unsweetened almond milk
- 256g whole wheat flour
- 2 medium eggs
- 2tbs baking powder
- 2tsp ground cinnamon
- 1tbs olive oil
1. Crack both eggs into a large mixing bowl and whisk together with the sugar, ensuring there are no lumps. Pour in the milk and oil and continue to whisk, until frothy. Combine all of the dry ingredients, add them to the fluid mix and whisk until smooth.
2. Ladle the batter onto a hot, oiled non-stick pan, until bubbles form on the surface. Flip and cook until golden brown. I used a small cake cutter to make my pancakes into bite sized (ish) rounds and served them with 100% maple syrup and strawberries. Et Violá, you're done.
Happy Pancake Day!
What is your favourite pancake topping?