I've been meaning to publish this recipe for ages. In the past month of (relatively) no-dairy, I have successfully subsititued coconut milk substitute (this), for milk in most recipes. It worked particularly well for porridge, and also for buckwheat pancakes! These are actually so good that I won't switch back to my dairy version ever, I don't think. (Unless I'm out of coconut milk!)
One thing to keep in mind about these though.... DO NOT OVER-MIX THE BATTER. You know how in traditional pancake making (even if you are cheating and using Bisquik), you are supposed to leave a few lumps in the batter? This is SO important to remember. A few lumps does not result in bites of flour, but over-mixing does result in tough pancakes.
Dairy-Free Buckwheat Pancakes
adapted from the buttermilk buckwheat pancakes in The Joy of Cooking
You can use regular milk instead of coconut milk, and butter instead of coconut oil if being dairy free isn't of concern to you. But I must say that the slight hint of coconut does add to these being uber-delicious.
Do not over-mix the batter!
2 cups buckwheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon flaxseed (optional)
3 medium eggs, beaten
2 cups coconut milk substitute
2-3 tablespoons melted coconut oil plus more for the pan
1 teaspoon vanilla
2 tablespoons agave (or sugar)
Preheat oven to 200 degrees. Place a baking tray in oven.
Whisk together the dry ingredients in a large bowl. Whisk together the rest of the ingredients in a medium bowl until well combined. Add the wet mixture to the flour mixture and whisk until just combined. There will be lumps.
Heat a pan over medium heat, add some coconut oil. Pour pancake batter into pan by 1/4 cupfuls. Flip when bubbles appear on the surface, then cook for the same amount of time on the other side. As pancakes are finished, place on the tray in the oven to keep warm.
Serves 4-6 adults.