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Did I mention how I had all the answers to parenting questions before I had kids? After I had them I have frequently been at a loss on how to help them in different areas of their life. When my daughter was diagnosed with a rare disease, I assumed her new treatment of medications would help with some of the symptoms. What I didn’t expect was all the stomach problems she would encounter when she began using them. Since she had constant tummy trouble I decided to purchase a natural probiotic to help restore her digestive system balance.
There was much sighing and moaning when I suggested the probiotics because she complained about the size (too big) and the taste (yucky.) I headed to Walmart and found Insync, a gradual release probiotic with doctor recommended B. infantis. They’re small enough to swallow easily and (since I’ve been testing them too) have no taste or aftertaste. I’ve also gotten sneaky and started adding probiotics to her food. These pancakes are yummy, gluten free and are easy to adapt for taste. They can be made plain or with your favorite add ins. Want to mix up the flavor? Substitute different flavors of yogurt instead of plain. The pancakes can also be frozen for up to two months, making them a speedy breakfast on mornings I don’t feel like cooking, which is often. I’m not a morning person.
- 2 cups Gluten Free All Purpose baking mix
- ¼ cup (2 ounces) sugar
- ½ cup (4 ounces)milk
- 2 eggs, lightly beaten
- 2 cups (16 ounces) plain yogurt
- ½ teaspoon salt
- Optional ingredients: lemon curd
- In a small bowl, combine the gluten free All Purpose baking mix and sugar. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened. Pour batter by ¼ cupful onto a hot griddle or skillet coated with cooking spray.Turn the crepes when bubbles from on top; cook until the second side is golden brown. These can be frozen up to two months. Spread lemon curd or other filling into the center if desired.