Paleo Buttermilk Pancakes Nut Free, Grain Free, Dairy Free
Okay, I just checked, and yes, it’s been over 8 months - which totally qualifies as WAY too long. Plus, my last two pancake recipes involved bananas and pumpkin, which, are delicious of course, BUT there’s just something about straight-up pancakes that’s super special. Reminiscent of my Bisquick days and the mid 1980s, before my sister was born, when my mom actually made pancakes almost-from-scratch every Sunday.
Yup, but good pancakes will do that to just about anyone. Don’t we all have our pancake memories, And now, back to the recipe. I’ve been a fan of making dairy-free “buttermilk” for salad dressings for quite some time, but haven’t made many baking recipes with the buttermilk. I actually discovered how fluffy it can make baked goods when my daughter Emily and I tried out some gluten-free, dairy-free cornbread for Thanksgiving.
It was seriously the best cornbread any of us had ever had, and even I couldn’t believe it was GF and DF! Anyhow, since then, I’ve been wanting to experiment with using dairy-free buttermilk to make paleo buttermilk pancakes, since I saw what it did for my cornbread. You guys probably already know I’m a big fan of using raw apple cider vinegar in all types of recipes, especially my paleo baked goods, since it really helps with the rise for breads and muffins.
The one I always use is Nature’s Intent Organic Apple Cider Vinegar, since it lives up to all my ACV standards. It’s USDA organic, contains the mother, it’s unfiltered and unpasteurized, gluten-free and Kosher. I use it in everything from salad dressings and sauces, to muffins, pizza crusts, and now pancakes! It’s an incredibly versatile staple for any paleo kitchen.
Back to the pancakes! I decided to make these nut free, since I actually enjoy the coconut/tapioca flour combo in pancake recipes. Since my entire family does too, I stick with it - and it just happens to be a bonus that they’re nut free as well! Since we’re using coconut flour, the batter is thicker than a typical pancake batter - worth noting because it might scare you a bit at first. I highly recommend sifting the coconut flour as well, since tiny lumps of coconut flour in your pancakes is less than desirable.
Once you have your batter mixed, make sure you’re using a reliably non-stick griddle or skillet for these since it makes them so much easier to flip. You’ll need to gently spread out each pancake in a circular shape so they cooks evenly as well. I find these pancakes cook best when you cook them “low and slow” - I find medium/medium-low heat to work best, for a longer amount of time than you’d cook traditional pancakes. Done this way, they’re easy to flip and have a delicious golden brown crust on the outside while staying moist and fluffy inside! Are you ready for pancakes, Get out the griddle and let’s get going!
As for plain unstrained yogurt add a little less water to preferance; use your judgment as far as thickness goes for this method. Again, if it coats the back of a spoon successfully it’s ready to be used in your recipe. Sour cream is another one of those items that, unfortunately, might go to waste in my kitchen. This is a great way to up my excess of this great taco topper, and give your baked goods a little added richness.
Since, this cultured cream has a higher fat content than the other methods, it makes your baked goods extra indulgent. There are actually a variety of baked goods that call for sour cream instead of your standard milk or buttermilk. So, if you’re feeling a little extra, this is a great method for you! Just mix enough sour cream with water until it’s become the texture of loose yogurt and you have your buttermilk substitute.
For Pancake Day, Covent Garden Martini bar and restaurant Christopher’s will be serving up three pancake specials, along with their brunch favourite, build-your-own pancakes. Specials this year include: The Lobster One; The Vegan One and The French Toast One. For those who’d rather do-it themselves, Christopher’s Build-Your-Own pancakes will also be available all day, with bases from buttermilk to buckwheat, and toppings including matcha ice Cream, coconut yoghurt, maple syrup, and Valrhona chocolate sauce. Born to be Healthy recipe featuring beetroot and sunflower seeds, rainbow chard and spirulina;and pumpkin, caramelised onion and turmeric, garnished with pomegranate and coconut yoghurt. Mix all dry ingredients of base mix together, before slowly adding milk and whisking until smooth. Add Syrup and Banana, once again whisking until smooth. Add Lemon Juice and Oil. For each flavour of pancake, add the mix ingredients above to 60g of the base mix.
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