I was really missing our sourdough pancakes (I haven’t been making them because we are in between starters right now), so I thought I would try my hand at making a dairy free soaked pancake recipe.
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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Recently discovered you and am loving your recipes!
Had to weigh in quickly on the mouth rash, even though this is an old thread it might help someone. Both my husband and my daughter get a very specific rash under the bottom lip that we have traced to certain invisible (to the naked eye) molds on certain foods. For my husband he has mostly outgrown it but he says that as a child he would get it if he had eaten moldy bread – and this wasn’t obviously moldy bread, but just bread old enough that mold had started growing but wasn’t visible yet. For my daughter it happens in response to certain cheeses and brands of cheeses. My theory is that certain brands have invisible contamination in their packaging. She can’t eat any of those yummy cheeses at Trader Joe’s that have been cut and rewrapped. Back when we were on WIC we found that she couldn’t have Frigo brand string cheese, and while she could eat from the 2 Lb. block of Tillamook cheddar without problems she could not eat from the 5 Lb. block. She can’t have Tillamook’s white or sharp cheddars. And she definitely can not have preshredded cheeses or anything with cheese eating out (which we pretty much never do anyway, but one time grandparents took us out to eat at a Mexican place and she had one of her worst rashes ever after having the beans with a sprinkle of cheese on them.) We have found that she can safely eat Trader Joe’s brand string cheeses, Tillamook 1 Lb. and 2 Lb. sizes medium cheddar and monterey jack, and the Dutch Traditions red wax Gouda they sell at Costco. Even these cheeses she can only eat if they are very freshly opened, so within about 3-4 days after opening. If it’s been a week or more since opening she will get the rash. And she can safely have any fresh cheeses – homemade, fresh mozzarella, cream cheese, cottage cheese, chevre, feta, etc.
I only go into this much detail because it might help someone out there to know that if you really think things through down to the (seemingly) most small details of brand and packaging size, you just might find some solutions to your rash puzzles.
As for me, I’m really hoping to learn to make all of my own cheeses this year, both for my girl’s sake and to be able to have organic, local, grassfed cheese without breaking the bank more than I already am. I already do yogurt, kefir, etc. I’ve successfully made some fresh cheeses, a farmer cheese, paneer. I’m ready to try my hand at a mild cheddar or something – just need to ask my husband to fashion me a cheese press!
I just made these and they were absolutely fantastic! My husband loves his “normal” white flour buttermilk pancakes, and yet he was very impressed with these. So light and fluffy!
We ate ours with fresh mango. Slices, some organic natural yogurt, and a little sprinkle of bee pollen. Toddler loved as well.
The only change I made was to use just whole meal flour, as haven’t seen/heard of wholemeal pastry flour here.
Thank you 🙂
Amy@Serving Pink Lemoande
Thank you so much! I will be making these for my family this weekend. I was so happy to find your dairy free soaked pancakes and was so happy to learn more about coconut milk tonic. Thanks for the time you take to share information on your blog. I turn to it regularly and feel like I can always trust the information you have here.
I know this post was from a long time ago but I wanted to address the rash. My daughter used to get rashes around her mouth and nose that would spread to her cheeks as well. The doctor kept giving me creams thinking it was impetigo. She also kept questioning hygiene…..bugged me to death. I knew it had to do with a food intolerance. Finally we found raw milk…………and she stopped getting rashes. I also changed pediatricians. I no longer buy “regular” milk from the grocery store, organic or not. I only buy raw organic milk and that has helped my daughter A TON.
These pancakes are amazing. I’ve been making them for my 3 boys for the past 5 days and they are still begging for them every morning without getting tired of them! I have been using 1/2 spelt flour and 1/2 barley flour for the recipe. My boys say they are the best pancakes that they have ever had. Thanks for the fabulous recipe!
My family has endured many other soaked pancake recipes. This is the first recipe where they have come back for seconds. Thank you!
Yay! So glad to hear. 🙂
Hi ???? I want to try the recipe but I can’t have eggs or gluten. Can I use chia I flaxseeds “eggs”.
Also I would like to know what kind of gluten free flour should I use.
I appreciate your time and give you thanks in advance
Hello, the recipe looks delish. Do you know of a vegan option for the eggs in this recipe? Also, could nut milk be used? And is it safe to leave out? I once got terribly sick on nut milk so I’m super cautious now.
You are so appreciated. Thank you!
You could use chia seeds instead of eggs. 🙂 I’m not sure about trying to soak with a nut milk. That’s not as well studied.