BellyHealthy

A dairy free pancake recipe to keep up with the tradition of Shrove Tuesday (without suffering for the duration of Lent)

Shrove Tuesday, or “Fat Tuesday” seems particularly relevant to me today after finding out that I did in fact gain almost ten pounds through my unusually heinous gastro issues. For the last six months, not only have I had to cut out all acid and acid-inducing foods (onions, garlic, tomatoes, citrus), but I seem also to have developed a nice addiction to carbs. I told my gastroenterologist this morning, “I’ve been eating so many crackers I feel like I’ve turned into one.”

Silence.

“So, I’m saying I feel like I’ve eaten so many crackers to settle my stomach at this point that I think I’ve turned into one.”

Again, silence.

Tough room. But I’m okay with my gastro doc not having a sense of humour if it means he finds me a solution to the tummy trouble I’ve been having. On my own accord, I’m forgetting the previous die that hasn’t done a thing, putting a stop to the meds my last gastro gave me that didn’t work either, cutting the empty carbs and replacing them with bananas. So to celebrate the next 40 days of excessive banana consumption, carb withdrawl and possibly new stomach challenges until I figure out what’s wrong with me (besides severe lactose intolerance), here’s a recipe for dairy free Shrove Tuesday pancakes that are on the menu tonight for dinner.

Breakfast-For-Dinner Shrove Tuesday Pancakes

For about 10 medium-sized pancakes:

• 1  cup unbleached all-purpose flour
• 3 medium eggs
• 1 cup soy milk (unsweetened)
• 1 cup of water

For the filling:

• dash of sugar (baking sugar is best, but don’t go so far as using confectioners’ sugar – it would go sticky and icky)
• juice of 1 lemon

Yes, it is that easy. Whisk the pancake ingredients together and remember that the first pancake is always an oily flop. Throw some non-dairy marg or spray your pan with a light coating of oil, and ladle the smooth, liquid-y pancake mixture in, one spoonful at a time. With your other hand, roll the pan around so that the mixture covers the bottom of the pan and you get an even, round pancake. When the pancake starts to bubble and turns slightly brown (or, when the bottom seems likely to come away from your non-stick pan and flip over without breaking), flip it.

There are instruments you can buy to ensure the most even pancakes, but the trick is to remember you’re not making IHOP style stacks of pancakes, but thin, slightly browned crepes. Think of a flour tortilla thickness if you’re really unfamiliar…I just use my hand to roll the pancake batter around evenly and a regular spatula to help me flip them.

When you’re cooking the second side, start squeezing the lemon on the pancake, and a minute later, toss on a dash of sugar. It’s all to taste really, so if you don’t like them too sour, or have particularly sweet lemons, then you’ll have to adjust the “dosage” accordingly.

Fold the pancake into half, three, or slide it onto a plate and roll it. A nice dollop of honey over it, though completely unnecessary, will add a nice gourmet look to the dish.

Is it appropriate to wish you a Happy Lent? Probably not, given its origin and history. But since these days it’s become something of a religious excuse to cut back on drinking, I’ll just wish you GOOD LUCK, instead.:)