Posting this because I made our favorite pancakes this morning, but today I used coconut milk. My son still gave me two thumbs up! These are perfect topped with MAPLE syrup. Yes, it's more expensive, but it's natural and you can use less and still enjoy the taste. Here's the recipe as it appears on allrecipes.com then my comments are added:
- 1 1/4 cups whole wheat flour (I use 1 cup whole wheat flour and 1/4 cup walnut meal)
- 2 teaspoons baking powder
- 1 egg
- 1 cup milk, plus more if necessary (unsweetened coconut milk and skim milk both work great!)
- 1/2 teaspoon salt
- 1 tablespoon artificial sweetener (DO NOT NEED)
- 1/2 cup blueberries (I don't use these just because Jaryn prefers plain pancakes, but it would be a healthy addition).
- I always add a dash of cinnamon and sometimes unsweetened applesauce if the batter is a little thick.
Action item: Try these tomorrow morning!
Further reading: Coconut Milk vs. Dairy Milk -- pros and cons for each.
My daughter uses unsweetened almond milk in her homemade pancakes and they turn out great! She has three daughters, and she is still nursing her 18 month old, Nova. Stephanie couldn't eat any foods with milk products in them for the first 12 months of nursing Nova because Nova couldn't handle it and would have terrible stomach upset. So Stephanie learned to use almond milk for all kinds of things. Nova can now handle milk products which is great, but Stephanie still uses almond milk because it just really tastes great. Nova couldn't handle Stephanie eating eggs either. Stephanie did lots of research and found out she could substitute ground flaxseed for eggs in baked and bread products. You would not believe the amazing pancakes and corn bread she makes using almond milk and flaxseed!!
ReplyDeleteThanks for the info. I use flaxseed, but not as a substitute for eggs. I'm going to read more about that and give it a try!
Delete