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Fluffy dairy free pancakes

Fluffy dairy free pancakes

Sadly, I’ve been dairy free due to my nursling who has a dairy issue. This has called for a good bitfluffy dairy free pancakes of creativeness because dairy is such a big part of my family’s diet. I learned early on that water makes a sufficient substitute for fluffy dairy free pancakes; or almond milk, cashew milk or coconut milk if you want to get fancy. I’m pretty particular about processing and ingredients so I take great strides to make my own or find minimally processed ingredients so sometimes water just has to work. I have also  found that eggs can make up taste when water is used. These pancakes are pretty fluffy on their own but I used large biscuit cutters to make them thick. You could use egg rings as well. If you choose to use to do this, be sure to oil the inside of the rings really well. These are by far a favorite pancake recipe. 
bacon pancakesIgnore my slightly burnt pastured, home cured bacon. I also use this same recipe to make bacon pancakes which is another family favorite. After you put your scoop of batter in the pan, add a slice of cooked bacon. The saltier the better. Then be sure to pour a generous service of real maple syrup before serving. It’s a wonderful blend of salty and sweet. I always double this recipe and do half with bacon. We are having the bacon pancakes for breakfast tomorrow!

Ingredients
  1. 3/4 cup water (or almond, cashew, or coconut milk)
  2. 1 cup flour ( I used 1/2 fresh ground spelt flour, and 1/2 cup King Arthur unbleached flour)
  3. 2 tbsp evaporated cane sugar
  4. 1 tsp baking powder
  5. 1/2 tsp baking soda
  6. 1/2 tsp salt
  7. 2 pastured eggs
  8. 2 tbsp coconut oil (plus additional for cooking)
Instructions
  1. Combine all dry ingredients into a mixing bowl.
  2. Whisk egg and add in coconut oil and water.
  3. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
  4. Heat a cast iron skillet over medium heat, add coconut oil, and pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
  5. Optional: For thicker pancakes, use large biscuit cutter or egg rings. Oil the inside of the ring well and fill 2/3 up for thicker pancakes. Lower heat though and allow these to cook slower.

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