These pancakes are really delicious. Soaking them for 12-24 hours makes them more digestible and light in texture. I thought about adding this or that to them , but really, when it came down to it, I just wanted a basic pancake with a wonderful flavor and a good texture. And that’s what I got! I used coconut milk with vinegar to soak the flour, which makes these dairy free pancakes taste similar to buttermilk pancakes. Buttermilk can, of course, be substituted for you dairy people. Nut milk might be another diary free option instead of the coconut milk.
I actually made this recipe several times already this week (Elena and I eat leftovers for snacks, cold from the fridge. We think they are yummy that way). Elena has been getting a funny rash around her mouth that seems to be related to food intolerances (any of you other parents dealt with this before?), and it seems that eggs may be one of the culprits. So we have found that this recipe works great without eggs or an egg replacement. It does change the texture a bit, but they were still good. Another option for those with allergies.
Enjoy your pancakes with lot of butter (or coconut oil!), and real maple syrup or a berry sauce. We usually enjoy these for breakfast, but they also make a frugal dinner when combined with eggs and/or sausage on the side!
Basic Whole Grain Pancakes
You can easily half this recipe, if desired.
3 cups of whole wheat pastry flour
1 cup of coconut milk tonic (I used the one with just water added)
1 cup of water (or another cup of coconut milk tonic for a richer result)
1/4 cup of apple cider vinegar
Gently combine the above ingredients and cover. Leave out on the counter top overnight, up to 24 hours.
When ready to make, add to the batter:
4 eggs, lightly beaten
3 teaspoons baking powder
1 teaspoon baking soda (you may want to sift the baking soda and baking powder if lumpy)
1 teaspoon salt
1/4 cup of coconut oil, gently melted in the pan you plan to use to make your pancakes in.
Stir until well combined, adding water to thin down the batter, if needed.
Over med-high heat, melt some coconut oil in a large saucepan. When a few sprinkles of water in the pan sputter, your pan is ready. Using a small ladle, or a measuring cup, pour about 1/4 cup of batter into the pan. If your pan is large enough, do three separate pancakes at the same time. Cook until the bottom is lightly browned and the top is full of bubbles, and turn over. Cook the other side until browned, and the pancake is cooked all the way through. You may need to adjust the heat as you continue to make your pancakes. Remove your pancakes and keep in the oven at 200 degrees on a cookie sheet while you make the rest of the pancakes.
This post is part of the Un-Processed Food Carnival.
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