Disclosure: I am participating in a sponsored campaign on behalf of LACTAID® and The Motherhood. All opinions are strictly my own and/or of family members helping with this post.
LACTAID® to the rescue! Over the last year or so I have noticed a difference in my tummy when I consume dairy. At first I thought it was my gall bladder issues I experienced last fall. But lately, those pesky stomach troubles have started up again when ever I try ice cream or heavy dairy dishes. Bloating, stomach cramps and other not-so-pleasant problems. My oldest daughter has also been having some tummy issues when she eats dairy. So while we haven’t been officially diagnosed as Lactose intolerant (because we haven’t seen a doctor for it), there is definitely some sensitivity going on. I am certain that the Dr will diagnose us at our appointment. But in the meantime, there is simple way to help our tummies out.
AVOID LACTOSE as much as possible! And I can do that by cooking at home with LACTAID® Milk in place of the regular milk called for in your favorite recipes. I’ve used LACTAID® over the counter medicine for issues but did you know you can avoid them altogether by using LACTAID® brand milk? I’ve talk a little about LACTAID® milk before and today, I am going to show you how to cook with it, replacing the milk called for in recipes!
I have a recipe just in time for the 4th of July for Lactose Free Red, White & Blueberry Pancakes that I created and also a TODAY Show video from Chef Melissa d’Arabian where she shows you how to cook Chicken with lactose-free creamy mushroom sauce using LACTAID® Milk. Check out the video for this yummy recipe below.
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If the embedded video doesn’t work for some reason, you can view it here instead:
https://www.today.com/id/52297933/ns/today-today_food/t/chicken-lactose-free-creamy-mushroom-sauce/
And here is my recipe for yummy, Lactose Free Red, White & Blueberry Pancakes With LACTAID® Milk.
Ingredients
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tablespoons sugar
- 1/2 tsp salt
- 2 large eggs
- 1 tsp vanilla
- 1 1/2 cups LACTAID Lactose Free Milk
- 1/4 c melted butter
- 1 1/2 cups fresh or frozen blueberries (thawed)
- Red Gel Food Coloring
- Blue Gel Food Coloring
Instructions
- SIFT together all dry ingredients (flour through salt) in large mixing bowl. Set aside.
- WHISK together eggs, vanilla, LACTAID Milk and melted butter.
- ADD to dry ingredients and gently mix. Some lumps are ok.
- (Optional) DIVIDE batter into 2 small bowls
- ADD Red Gel food coloring to desired color (about 10 drops to one bowl.)
- ADD Blue Gel food coloring to desired color (about 10 drops to one bowl.)
- FOLD in blueberries to batter as gently as possible. DO NOT OVERMIX
- SPRAY a large skillet or griddle with non-stick cooking spray and heat to medium heat. (I used 350 degrees F on my griddle)
- POUR 1/4 cup of batter per pancake onto hot skillet/griddle.
- COOK until bubbles appear on top and begin to pop, then flip pancake and cook until golden brown on other side. (1 - 2 minutes per side.) Blueberry pancakes take a bit longer than plain pancakes to ensure batter around blueberry is done.
- Serve hot.
- Top with maple syrup, non-dairy whipped topping, blueberries and strawberries if desired for Red, White & Blue 4th of July Pancakes. *SEE NOTE BELOW
Notes
Warmed Blueberry pie filling on the blue pancake.
Maple syrup on the blueberry pancake.
Homemade Strawberry compote on the red pancake.
Top with non-dairy whipped topping.
Nutrition
I hope you enjoy these Lactose Free Red, White & Blue Pancakes for your 4th of July breakfast or dessert!
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I am a stay-at-home- mom, living in KY with my husband and children. I’m a travel and lifestyle blogger encouraging folks to live their life one adventure at a time while also focusing on beauty, essential oils and health. From time to time I also like to showcase my adorable pets along with my family. Along with Cinnamon Hollow I can be found at The Martin Family Adventure … read more