So I have set another 2 week challenge! Sugar Free for 2 weeks! By sugar-free, I am defining that as processed sugars. So natural occurring sugars such as in fruit, honey or maple syrup are okay. The hard bit about this is that sugar is in EVERYTHING! Just read a couple food labels and you’ll see what I mean! Often it’s mixed right in there with the daily staples, like bread, cereal, yoghurt, candy (ok, so that one maybe shouldn’t be daily).
So for 2 weeks I’ll be scrutinizing food labels, and making from scratch if need be! Usually the first week just sucks as the body goes into craving overdrive for some cookies, and cakes and sweets oh my. But after that, it starts to realize “hey, I don’t need that stuff. Wow look at all this energy I’ve got.” And that’s exactly what I’ll need leading up to Kids Camp!
Kids Camp is an awesome 4 days away with about 40 kids – but you can’t really over-estimate just how exhausting it is! So, the more energy I have, and the more my body is functioning healthily, the better!
So 2 weeks…here we go! And yummy suggestions of sugar free food (either to buy or make) are more than welcome! Just post a comment below with your thoughts!
What a great day! A perfect excuse to have pancakes for Breakfast, Lunch and Dinner….like you really need an excuse! Although, if I’m honest, I forgot it was today until I got to work and saw that the kid’s snack time was pancakes.
Now there is a bit of a debate with me living in the UK of what actually is a pancake. A British Pancake is essentially a crepe, while a Canadian Pancake is thick and fluffy and delicious and wonderful (you can probably guess what side of the debate I’m on). I don’t see the point of the “crepe” pancake…unless you are making a crepe! Fluffy, thick, delicious, topped with butter and maple syrup pancakes are the way to go!!
That debate settled…yes settled….time to make pancakes! I got this recipe off my parents. The recipe they gave me though was for like a million pancakes (perhaps slightly exaggerated), but far too many than a normal family would eat. So this version makes approximately nine 6 inch pancakes…approximately! And these pancakes are DELICIOUS! I would say up there with the best pancakes I’ve had! Definitely worth never buying pre-mix again, and taking a second look at any recipe you currently use – because this one is just better!
2 cups of Flour
1/2 cup of Sugar
1/8 cup baking powder
1/4 tsp salt
1-1.5 cups of milk (soured with about an 1 Tbsp cup of vinegar)
1/8 cup of oil
1. Mix together all dry ingredients
2. Add in the wet ingredients
3. Stir to combine
4. Drop ladles into a hot frying pan (or griddle, or whatever hot device you have)
5. When the top starts to bubble and the edges look like they are starting to cook, flip over.
-Add the wet ingredients slowly, this will help so that the dry ingredients don’t clump
-Temperature is dependent on your own cook top. Ours has 6 levels, and I use level 5.
I promise you, you will love these!
Top them lovingly with some butter and REAL maple syrup. And while you’re making pancakes…why not throw in some bacon…and eggs…and hashbrowns…or just pancakes is good too.
What do you top your pancakes with?