Going dairy free can be hard but you shouldn't have to lose your favorite foods. Here are dairy free breakfast and Dinner recipies!

Dairy free pancakes!

Ingredients

1 1/2 cup all-purpose flour

1 tablespoon sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 1/4 cup almond or coconut milk

3 tablespoons canola oil

1 egg

1 teaspoon vanilla extract

Instructions

In a large bowl, whisk together the dry ingredients.

Add milk, canola oil, egg and vanilla extract. Whisk until smooth.

Preheat a non-stick griddle or large skillet to medium heat. (Coat pan with butter or oil if not using non-stick).

Pour about ⅓ cup batter onto the griddle for each pancake. Allow it to cook until bubbles are visible throughout the pancake before flipping.

Repeat until all batter has been used.

Dairy free Pasta and Meatballs!

Ingredients

¼ cup + 2 tablespoons hearty cracker crumbs

⅓ cup rice milk

1 pound lean ground beef

½ medium onion, diced

¾ teaspoon salt

1 teaspoon dried parsley

1 teaspoon dried oregano

1 teaspoon smoked or regular paprika

2 medium garlic cloves, crushed

½ teaspoon fresh ground pepper

8 ounces sliced mushrooms

1 24-ounce jar marinara sauce

8 ounces uncooked pasta

Instructions

Place 2 tablespoons of the cracker crumbs and the milk beverage in a medium-sized bowl and let it soak for about 20 minutes.

Once the milk mixture has had time to soften and thicken, add the ground beef, onion, salt, parsley, oregano, paprika, garlic, and pepper. Stir well to incorporate the ingredients.

Shape the meat mixture into 12 to 20 meatballs. Twelve if you like them big, twenty if you prefer smaller meatballs that hold shape best.

Place the remaining ¼ cup of crumbs (or more if needed) in a bowl and roll the meatballs in it to coat.

Preheat your oven to 350ºF.

Heat 2 tablespoons of oil in a large skillet over medium to medium-high heat.

Add the meatballs, and fry them, turning occasionally, until brown all over.

Place the meatballs in a casserole dish.

Add the mushrooms to your frying pan and cook them for just a few minutes to soften. Sprinkle the mushrooms over the meatballs, and marinara sauce over all.

Cover and bake the meatballs for about 20 minutes, while you prepare the pasta according to the package directions.

Serve the meatball marinara atop your prepared pasta!

Coconut milk and lemon tyme ice cream!

Ingredients

1 cup caster sugar

400ml can coconut milk

1/2 bunch lemon thyme

1kg thick Greek-style yoghurt

Waffle cones, to serve

Instructions

Place sugar, coconut milk and 3 thyme sprigs in a saucepan over medium heat. Bring to a simmer, stirring until sugar dissolves, then remove from heat. Set aside for 3 hours to infuse.

Whisk in yoghurt, then transfer the mixture to an ice cream machine and churn according to manufacturer’s instructions.

Transfer to a 1.5L container and press remaining thyme sprigs into surface. Freeze overnight until firm.

Remove the ice cream from freezer 20 minutes before serving. Scoop into waffle cones to serve.