As someone who is always on the look out for gluten-free and diary-free alternatives, I decided to give the Vita Coco and Foodies100 “Dairy Free Style Your Breakfast” challenge a go. The challenge was basically to come up with an alternative breakfast recipe using Vita Coco Coconut Milk and share it on your blog.
So, as pancakes are a big favourite in our house for breakfast, I decided to have a go at making some dairy-free ones using coconut milk. I have already, unbeknownst to the children, been substituting the usual wheat flour for buckwheat flour for a while now and received no complaints so I thought I’d try the same trick with the milk. To mix things up a bit I decided to throw in some cacao too – the inspiration being that well-known chocolate bar, a Bounty.
I was a little bit nervous how the pancakes would go down as I wasn’t sure how strong the coconut taste would be – Sophie loves coconut but Josh isn’t so keen. But when presented with Mummy’s “special” pancakes, both Sophie and Josh declared that they looked and tasted “yummy”, with Sophie saying they were “full of goodness” (this was more her way of saying how good they were, rather than commenting on their nutritional value!)
And I have to say I really enjoyed them too – the coconut taste is very subtle and, combined with the cacao, does bring a little “taste of paradise”. There is no sugar in the pancakes themselves (so great if you are opting for a sugar-free diet too) but the coconut milk (also sugar-free) adds a touch of sweetness meaning they taste just as good without the maple syrup (but I couldn’t resist pouring it on!)
Below is my recipe, which is adapted from the Dove’s Farm Blini recipe.
“Taste of Paradise” Gluten-Free & Dairy-Free Pancakes Recipe
175g Buckwheat Flour
1 tbsp Cacao (or, if you don’t have cacao powder to hand, cocoa would work too)
2 tsp Gluten-Free Baking Powder
300ml Vita Coco Coconut Milk
- Whisk the eggs in a bowl.
- Add in the buckwheat flour, baking powder, cacao powder and milk.
- Whisk well until you get a smooth batter.
- Heat a little oil in a small frying pan (I used coconut oil).
- Add about a ladle-full of the batter into the hot pan and cook for a few minutes until bubbles start to appear.
- Flip the pancake over and cook for around a further minute until golden on both sides.
- Serve with your choice of toppings – blueberries with maple syrup are a favourite in our house but I think these would also be great with more tropical fruit, such as mango.
This recipe is an entry into the Dairy Free Style Your Breakfast challenge with Vita Coco and Foodies100. See more great breakfast ideas at http://vitacoco.com/uk/.