Every so often, I see a piece of clothing and have to have it. Like it was made for my inner me. And then I think of my sisterhood and wish they could all have it too, maybe not “it” exactly, but something that makes them feel beautiful too. So, that is how this food blog takes a quick turn for the fashion lane while cooking pancakes this morning. And here’s this morning’s beauty. Maybe because these pancakes tend to cook with a lacy pattern, I’m thinking lace this morning. So check it out – Joyfolie makes beautiful things and they inspire me to make beautiful pancakes. Working on my skills posting photos from other sites, so for now – here’s the gorgeous link – click it, you won’t regret it.
Now for the pancakes. Pancakes. ‘Nuf said. Pancakes are like waterfalls, once you experience one, you never forget that experience. The crispy lacy snowflakeish outside and warm soft center. And for you artists out there, they are a blank canvas. Make them chocolate, vanilla, strawberry with a touch of the hand or pour them into endless shapes, letters, patterns. Add-ins can be anything – chocolate or rosemary, crushed nuts or seeds, cereals, fruit – only your mind creates the limits here.
The pancake recipe for today is adapted from The Best Eggless Buttermilk Pancakes, a recipe I discovered early on after learning about Madison’s egg allergy. Thank you for giving us a family comfort food – it was so important to me from the beginning that Madison could enjoy meals with us all eating the same foods that are safe for her.
We like to use almond milk “buttermilk” and add 2 tablespoons of white vinegar to a liquid measuring cup, then add almond milk to the 2 cup line. Let sit for 5 minutes and measure the other ingredients while that sits. Adapt with any type of milk as needed for your allergies or taste. Have fun!
2 cups buttermilk*
4 T coconut oil, melted**
1/2 cup applesauce (Materne pouches are exactly 1/2 cup in my experience!)
1/2 t vanilla
2 C flour
2 t baking powder
1 t baking soda
1 t salt
3 T sugar***
*(add 2 T vinegar to 2 cup liquid measuring cup, then add almond/soy/coconut or dairy milk up to the 2 cup line)
**sub butter or other oil/fat
***okay to omit but they taste better with sugar according to my taste testers
Mix all wet ingredients together – buttermilk, coconut oil, applesauce and vanilla. Add flour, baking powder, baking soda, salt and sugar. Hand whisk to combine. Separate into two pourable containers if two flavors are desired. Our favorite flavors are blueberry or chocolate chip. Stir in add-in (about 1/2 cup) and drop by scant 1/4 c measures onto well-heated and oiled griddle. Cook until tops of pancakes look dry around edges and bubbles in the batter have started to pop (about 3 minutes). Flip and cook about 1-2 minutes on other side or until lacy and lightly browned. Remove from pan and serve warm with dollop of coconut oil, maple syrup or alone.
Highly recommend frying up some bacon simultaneously and serving this all together. Protein with the pancakes means less of a sugar crash later. Avoiding sugar crashes on weekends is always appreciated.
These pancakes are a great egg-free option for breakfast! They freeze well, so make a double batch. Yield is about 20 pancakes for us, we make them small. Nosh on my friends!
If you do enjoy these pancakes, please leave a comment below so we can hear about it!