In our neck of the woods, it’s half term this week, and the kids are loving it! It's been a time for the family to re-group, as there’s been a few changes in our house over the past couple of weeks. The biggest change being that I have now gone self-employed to work on Intolerant Gourmand full time! There's been so much to sort out, finalise, implement and set up over the past few months, but we've done it!

The business has become very busy (which is fantastic!) and it’s meant that I no longer had time to work elsewhere. It’s a win win situation! I work from home now, instead of commuting for over an hour each way every day – the reduction in the fuel bill alone is impressive!! And the amount of extra time on my hands to actually be productive is wonderful!

The biggest win out of all of this, I am now there for Chloe and Callum much more!

For over a year, I haven’t been able to pick Chloe up from school, and have relied on Jon, friends, and a child-minder to pick her up instead. Whilst Chloe didn’t mind, I did! I desperately wanted to be there for her every day, but sadly it wasn’t logistically possible.

Now it is!

And Callum has had the hours he spends at his lovely child-minders reduced too, so I get to spend a bit of time with him in the mornings before dropping him off! Fab stuff!

So, with all this change, and trying to catch up with a lot of spinning plates, I didn’t realise that it’s pancake day tomorrow!

Yikes, that’s ‘crepe’t up on us hasn’t it! (sorry, couldn’t resist!)

Now, pancakes have a simple enough recipe, you create a quick batter using the basic ingredients of egg, milk, flour, pinch of salt and you’re off!

Well, it’s not quite so simple when you have a child highly allergic to dairy and egg, and also to wheat!

So, I have 2 recipes for you that work equally well, and cater for most allergies! On top of that, they are ridiculously simple, and taste just as good as the real thing, so no one will ever know they are special allergy safe ones!

Recipe 1

Ingredients

  • 2 eggs (can also use Orgran egg replacer)
  • 1 cup flour (can also use gluten free such as Doves)
  • 1 cup milk (can also use alternative milks such as soya, oat, almond)
  • Pinch of salt (if not using for small children)

Method

Combine all the ingredients in a large bowl, and mix and smooth and lump free.

Leave to settle for 5 minutes, before pouring a ladle’s worth into a hot frying pan which has been greased

Fry for 1 minute on each side, flipping to turn over!

Serve with your favourite topping (lemon and sugar, fresh fruit and golden syrup, jam and whipped dairy-free cream, dairy-free chocolate sauce)

Recipe 2

Ingredients

  • 1 ripe banana, mashed until smooth
  • 1 cup of flour (can also use gluten free)
  • 1 cup of milk (can also use alternative milks such as soya, oat, almond)

Method

Add all the ingredients to a bowl, and beat until well combined.

Leave to settle for 5 minutes, before pouring a ladle’s worth into a hot frying pan which has been greased

Fry for 1 minute on each side, flipping to turn over!

Serve with your favourite topping (lemon and sugar, fresh fruit and golden syrup, jam and whipped dairy-free cream, dairy-free chocolate sauce)

Enjoy!