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.
If the embedded video doesn’t work for some reason, you can view it here instead:
And here is my recipe for yummy, Lactose Free Red, White & Blueberry Pancakes With LACTAID® Milk.
Lactose Free Red, White & Blueberry Pancakes #LACTAID
- 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
- 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
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.
I hope you enjoy these Lactose Free Red, White & Blue Pancakes for your 4th of July breakfast or dessert!
Hi! I’m Crystal Martin, a stay at home mom of 4, living in KY with my high school sweetheart husband of 20+ years. My husband and I are co-bloggers at Cinnamon Hollow where we write about homesteading, travel, beauty, our lives with our kids and pets, fun and free printables as well as the products and services that make our lives just a little bit easier – and a lot more fun!
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