Sunday, May 15, 2016

Yummy Buttermilk Pancakes

A few years ago, when we cut out gluten, dairy and eggs, we really missed buttermilk pancakes. Curdling coconut milk by adding vinegar is the solution.  Some people curdle it with lemon juice as well.

Here is the recipe:
Make your egg substitute ahead of time by putting 2 TBSP of ground flax in 3 TBSP of water.  Mix with a fork and leave in the refrigeration for 15 minutes to gel.

Prepare the milk by adding 1 and 1/2 tsp of apple cider vinegar to 1/2 cup of unsweetened coconut milk.  This recipe makes a very thick pancake.  Samuel prefers them thick and we prefer them thin.  I probably use almost a full cup of milk.  I would recommend that the first time you make it that you mix it an add in milk until you like the consistency.  The next time you make it you can prepare more buttermilk if you wish.

Wisk together the dry ingredients:
1 and 1/3 cups of Bob's Red Mill All Purpose Gluten Free Baking Mix (not the 1 to 1)
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt

Wisk the wet ingredients together:
1/2 cup coconut milk
2 eggs (or egg substitute)
2 TBSP Olive oil
2 tsp vanilla (gluten free)

Heat up the skillet on medium and use about 1/4 to 1/3 cup per pancake.  You can make them without added fat but, we love to cook them in melted soy free earth balance.

Serve with real maple syrup!

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