It's Sunday morning, and to top it off, it's a sleepover Sunday morning. Of course that means pancakes. The only problem is, all those great pre-mix deals have some dry milk or such in there. It took me a while to realize that I was reacting to pancakes because of these dry milk ingredients. Wanting to treat the boys to the much desired, fluffy pancakes, I decided it was time to make a pancake recipe everyone would appreciate!

Without further ado, here's the recipe!
Eggless and Dairy Free
"Buttermilk" Pancakes
Ingredients
2 cups All Purpose Flour
1 1/2
tbsps brown sugar
(white works too, raw will not)
1/2 tsp sea salt
4 tsps baking powder
1 can
Golden Star canned coconut milk. (Must be a full fat variety, not a LITE)
1/4- 1/3
water
2 1/2
tsps vanilla
extract
1- 1 1/2
tbsp apple cider vinegar (depends on how tangy you want them)
Optional
mix ins- chocolate chips, blue berries, bananas, strawberries. (The chocolate
chips will add in traces of dairy, I added them because it was a sleepover
breakfast treat for my boys. For myself, I go with blueberries. Make sure if you
use frozen to allow them to come to room temp before using and drain off any
excess liquid first.)
Directions
1. In a
large bowl, combine your dry ingredients and whisk together. Set to the side.
2. In
microwave safe bowl, empty the coconut milk out of the can and microwave for 40-60 seconds to get milk to liquid
form. (I keep mine refrigerated so you may need much less time if you keep you
can at room temp)
3. To the
coconut milk add in the rest of the wet ingredients and stir until well
combined.

Makes about 12 pancakes
And there ya go! Hope you get a chance to try this out and get some smiles on your family's faces as well. How do I know this is a good one? My pickiest eater actually ATE these! Yes, he actually consumed the pancakes. That's a miracle over here folks. Look at that happy, chocolate lined mouth!