Dairy & Egg-Free Pancakes

This is a recipe I’ve made so many times, I know it like the back of my hand.

The strange thing is, when you know a recipe so well, it can be a little hard to quantify. I remember when my mom would ask my grandmother for her amazing, time-tested recipes, she would say, “Just add a little bit of such-and-such ingredient, and a little bit of this and that. . .” It was difficult to put amounts into a recipe where she went by feeling alone and it always turned out great.

I’m nowhere near the cook that my grandmothers were and are, but I do know the feeling. That’s how it goes with this recipe. You’ll have to learn to get a “feel” for it. Don’t worry, you can do it! If you’re dealing with avoiding dairy and eggs, you’ve probably already learned to wing it here and there with the substitutions.

Let’s get started, and if you’re going to make these, be sure to read the Notes section before you start.

Dairy & Egg-Free Pancakes

Makes about 12 4″ pancakes.

Ingredients

• 2 cups unbleached flour or sprouted flour (can sub up to 1/2 cup with coconut flour for added protein)
• 2 tablespoons sucanat (or your favorite granulated sweetener)
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1/4 cup coconut oil
• 1/2 cup applesauce (equals one small container of applesauce)
• 1 teaspoon vanilla – learn how to make your own vanilla extract
• 1 cup coconut milk (learn how to make your own coconut milk)
• 1-3 cups water, added sparingly to make a batter consistency
• maple syrup

Instructions

1. Combine flour, sucanat, baking powder, baking soda, and sea salt in large mixing bowl. Stir well with a whisk to incorporate.
2. Add coconut oil and use a pastry blender to cut the coconut oil into the mixture.
3. Add the applesauce, vanilla, and coconut milk. Add the water a cup at a time, stirring with a whisk to incorporate until you get a batter-like consistency.
4. Pour onto a greased skillet or griddle on medium heat. Let them cook until they start bubbling and start to look less “wet” on top. Flip and allow to cook until done.
5. Add some maple syrup and enjoy! Preferably with some bacon. Mmm.

Notes

The amount of water you use depends on a few factors. If you’re using canned coconut milk, the consistency is thicker and you will need more water to turn it into a batter. If you’re using homemade coconut milk, it will take less water. Plus, people measure flour differently. If you make these often, you’ll memorize the recipe and start to be able to play around with the ingredients.

You’ll also need to add a little more water if you are adding the coconut flour.

I hope you enjoy these as much as my family has.

Love,

Dandy