Making pancakes dairy free is not too difficult and just calls for some tasty substitutions for the milk and butter normally found in pancake recipes. I like the flavor of coconut milk, and it's easy to cook with. That's what I've chosen to use for this recipe but it's certainly not the only substitute available. Coconut milk has a nice sweet flavor and gives the pancakes a fluffy texture. For butter I find that coconut oil is a very close cousin to butter in the texture it lends to the pancakes. Steer clear of other vegetable oils like canola oil because they can make the pancakes rubbery.
Makes about 12 5-inch pancakes.
Heat your griddle to medium-low. Mix in a large bowl:
2 1/4 cups (300g) Pancake Flour
1/2 tsp salt
In a medium bowl, whisk together:
4 Tbsp coconut oil
1 tsp apple cider vinegar
Add the wet ingredients to the dry ingredients and beat for a few strokes. Measure out:
2 cups coconut milk
Add the coconut milk to the batter a bit at a time until you get the consistency that you want. The amount of coconut milk you use will vary greatly depending on what kind of coconut milk you use. Some are much thicker than others. Thicker coconut milk requires you to use more. Beat the batter until well-combined. Don't worry, there's no gluten. You can't over-beat. The texture should look like this:
Once it's smooth, pour the batter onto the griddle to the size of pancake desired (if the batter doesn't pour, you need to add more milk). Cook the first side until bubbles appear evenly over the entire surface. Flip the pancakes once bubbles appear in the middle of the disk. Cook the second side until the pancake is evenly brown on the bottom. Set them aside on a warm plate as they cook and repeat the process until all your batter is gone.