Egg and Dairy Free "Buttermilk" Pancakes

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!

I don't know about you, but in my pre-dairy-free world, buttermilk pancakes were always the best. That subtle tang, pillow like texture, and filling meal would always make weekend mornings that much more special as a kid. So of course I wanted to create something like this for my own kids, but be able to eat it as well. I mean, if you are making these suckers from scratch the baker at least deserves a few bites! After looking over a few old school recipes, I managed to pull together a batter that has those qualities every good pancake should! Now, some of the ingredients have amount options. This is so that you can customize the batter more to your liking. For a thinner batter, add more of the water. For more tang, add more of the apple cider vinegar. 

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.

4. Pour wet ingredients over dry and with a wide spatula fold into each other until everything is just combined and wet. Do  not over mix! Allow mixture to set about 5 minutes and then you can add in your mix-in of choice if you'd like but again only a few stirs should be used.

5. On a griddle set to medium low, scoop out the batter and spread out on the griddle. I use an ice cream scoop for more consistent sized rounds.  When the edges start to get a couple of bubbles and the bottom side is golden, flip your pancake. Cook until golden on the other side and serve.  You can keep these warm in your oven at the lowest setting on a cookie sheet with a tea towel over them.

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!