This recipe is the OPTIMAL Faux-Buttermilk Pancakes, low in lactose, low-nickel, soy-free, BUT contains eggs and coconut. That said, you can substitute coconut butter for the dairy in order to make this recipe completely dairy-free.
This is a FANTASTIC make-ahead meal. Make these on a Sunday and then eat them for breakfast every day of the coming week.
Original recipe was from Food Network Kitchens — Buttermilk Pancakes, and it has been adapted up by Alison to be allergy-friendly and with more specific tips and tricks for the BEST. PANCAKES. EVER. For those with a raw banana allergy (read: MOI) this is the perfect way to enjoy cooked bananas in a safe and delicious way!
1 1/2 cups flour (unbleached)
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/8 teaspoon nutmeg or a few pinches of freshly-grated nutmeg
2 large eggs, at room temperature
1 1/4 cups unsweetened coconut beverage with 1 tbsp lemon juice squeezed from about a third of a lemon into the coconut milk
1/2 teaspoon vanilla extract
3 tablespoons lactose-free butter (recommended is Whole Foods variety), plus approx half a stick more for cooking the pancakes in the pan
First up, you’ll need sour the coconut milk to turn it into faux-buttermilk by adding approx 1 tbsp lemon juice. Let it sit for 5 to 10 minutes while you start on the rest of the recipe in order to sour. Note: I highly recommend the Trader Joe’s house brand original coconut milk beverage in the green and white carton as being the most delicious and low-nickel variety of coconut milk I have tried thus far.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg. (This is the bowl that all of the mixture will eventually be added to, so yes, you need it to be large.)
Melt the butter and let cool slightly.
In a medium-size bowl, beat the eggs and then whisk in the coconut milk and vanilla.
Once the butter is cool enough that it won’t scramble the eggs, whisk it into the wet mixture.
Make a well in the center of the dry mixture and slowly add the wet mixture to the dry, whisking as you go, until a batter just forms. It will be a little lumpy, but not too lumpy. Make sure there’s no random flour stuck to the sides of the bowl. That’s what your spatula is for; incorporate all that.
Fold in extremely thinly sliced bananas. Maybe some frozen wild blueberries as well, or some tiny dices of strawberries. Chocolate chips work too, though I don’t usually do this when making pancakes for myself because I’d rather have bananas.
Preheat a large pan or two over medium heat with butter and maybe a splash of canola oil, or coconut butter, for cooking the pancakes.
Scoop about 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles break the surface of the pancakes and stay bubbled and the edges are just starting to golden-brown.
Flip each pancake with a spatula and cook about 1 minute more on the second side. Repeat until you have used all of the batter, replenishing the butter in the pan as needed. I would keep over medium or just under medium heat and adjust as needed for the perfect golden-brown-ness of your pancakes.
Have a great brunch, and buon appetito! These also reheat well in the microwave for leftovers.