Earlier this year I mentioned I’d developed a recipe for my mom who recently went both gluten & dairy free. A modification on a gluten free recipe I developed last a few years ago, the dairy free version is a new favorite for both my parents. My dad couldn’t even tell the difference between the one with buttermilk and the one with almond milk! Since it was their 42nd wedding anniversary yesterday, I broke form and surprised them on a week day with their favorite Sunday brunch treat.
Ingredients: organic makes it best
1/3 c. almond milk
1 T. grapeseed oil + extra for pan
1 T. honey
1/2 c. tapioca flour
1/4 c. finely ground cornmeal
1 tsp. baking powder
1/8 tsp. salt
1. Over the months I tried several different substitutes to make it dairy-free. I strongly recommend using almond milk. Other nut milks weren’t an option due to my allergies. The second best was rice milk. However the pancakes “turned out” using rice milk, they lacked a little something in the flavor. Additionally there was a visual difference of not browning nicely.
2. Add up to 1/3 c. extra almond milk for a crepe style pancake. Increases the yield if serving multiple people. The batter will be very runny, don’t worry.
3. Measure out the oil before the honey and the dregs of oil left over will make honey will slip right out!
4. Each pancake is cooked individually. The swirling technique is important for even cooking. These don’t turn out well on a large pan or griddle.
5. Get the berry topping going before beginning the pancakes so they are ready at the same time.
1. In a 2 cup measuring cup whisk wet ingredients. Mix together dry ingredients in a bowl. Whisk wet ingredients into dry ingredients.
2. Heat a small pan. Add a little grapeseed oil.
3. When pan is hot, drop batter (1/4 c. filled 3/4rd of the way full) into the skillet and swirl around the pan to get a thin even layer.
4. Cook until lightly golden brown (1-3 minutes per side). Pancake is ready to flip when it lifts easily from pan. (If it sticks, either you didn’t use enough oil to coat or it isn’t ready to flip yet!)
Place on warmed plate or in warming drawer while cooking the rest.
Repeat step 2-4 until all batter is cooked.
Yields 6-7 pancakes.
5. Top with topping (directions below).
1 bag frozen organic berries of choice
1 tsp. tapioca flour
1 T. lemon juice
maple syrup (honey or sugar) to taste
1. Bring berries to a boil in a small saucepan.
2. Reduce heat to low. Mix lemon juice and tapioca flour together. Stir into berries. Add sweetener.
Berries will thicken as they cool.
Copyright 2016 by Lindsay Lewchuk. All rights reserved.