Yesterday evening Cass gave me a scare. She told me that when she was in school, she had a sudden burning pain down there, momentarily. Just once. However, there were no other symptoms of a UTI. Rattled that another UTI is brewing, I told her to skip school today. I know all too well the bacteria’s modus operandi, having dealt with Cass’ UTI attacks since she was an infant more than 12 years ago. Many UTIs in the bladder return after treatment with antibiotics as some bacteria hide in cells lining the bladder, where they cannot be reached by antibiotics. The small number of bacteria that survive antibiotic treatment because they sneak into the lining of the bladder come out and start to multiply again when there’s an opportunity, i.e. when the condition is acidic, when one doesn’t pee frequently enough or when hygiene is lacking.
Since last night, Cass has been craving to eat pancakes. After my run this morning, I gave Cass a short tutorial on how to make pancakes. We made low-carb banana pancakes and regular pancakes using Organic Wave Japanese high quality cake flour – the only flour that I could find in the kitchen.
The low carb banana pancakes were so delish and reminded me of my favorite Apom Guan @ Lebuh Burma in Penang. Whenever we go to Penang, hubs would queue up for almost an hour to get 20 pieces of apom. I could chomp down 5 pieces at one go.
I used 4 bananas, 2 eggs and only 1.5 tablespoons of flour with a tinge of vanilla essence. Butter for greasing the pan. No sugar or salt is needed and the pancakes are naturally sweet from the bananas.
The regular pancakes are made using 2 eggs, 2 tablespoons of flour, some fresh milk and vanilla essence. Butter for greasing the pan.
Cass’ breakfast – a stack of pancakes, drizzled with maple syrup.
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