Perfect Dairy-Free Pancakes
Pancakes are everything in our house. We🧡them.
Luckily for us, my other half is a total legend when it comes to making pancakes. When we first met he’d make a huge stack a gloriously sweet and syrupy fruit sauce (often made from plums). He’d serve them up with the sauce, ice cream and coffee and we’d share them with friends and chats and music. Happy days!
Our love for pancakes is still strong. And the girls love them just as much as we do.
You’ll often find us eating pancakes for pudding, breakfast and sometimes just for snacks on particularly greedy days.
So, when we discovered that lots of The Husband’s niggly health issues were down to dairy and he decided to go dairy-free we went through a period of mourning. How would we make one of our favourite staples without milk or butter?
Well, where there’s a will there’s a way. Over time he developed his own recipe to make perfect dairy-free pancakes. It took some trial and error but he got there. And boy am I glad he did. We love these pancakes. We wouldn’t eat anything else now.
My fondest memories of these pancakes are from when our youngest was a newborn. It wasn’t an easy time for any of us. But on his days at home or sometimes early in the morning, he’d get up and make us all pancakes with lashings of maple syrup and lemon juice. He’d cut mine up and make a big pot of strong coffee to have whilst feeding the baby. He’d then whip up tiny meringues with the leftover egg whites, which I’d enjoy with more milky coffee in a rare moment’s peace later on in the day. Isn’t it funny how certain foods are attached to so many memories. Good food has a way of staying with you.
This recipe is our go to now. And it’s the one we’ll be using on Shrove Tuesday. If you or a member of your family doesn’t eat dairy, why not give our recipe a go? Let me know how you get on!
The Husband’s legendary dairy-free pancake recipe2 eggsAn extra egg yolk (optional)100g plain flour100g coconut oil (melted)Water to loosenSea saltWhisk all of the ingredients together in a jug to make a pourable smooth batter and cook in a smoking hot pan lightly oiled with coconut oil.We serve ours with lashings of maple syrup, lemon zest, lemon juice and fruit. And on special occasions an extra sprinkle of golden caster sugar for crunch.