August 15, 2017
2 tbsp Melted Coconut Oil (I use Dr. Bronner's)
3/4 cup Lactose Free Whole Milke
2 tbsp Fresh Lemon Juice
2 tbsp Finely Ground Organic Coconut Palm Sugar*
1 cup Gluten Free All-Purpose Flour (I use Bob's Red Mill Gluten Free All-Purpose Flour)
1 tsp Gluten Free Baking Powder (I use Clabber Girl)
1/2 tsp Baking Soda
1/4 tsp Allspice or Nutmeg or Cinnamon
1/2 tsp Salt
1 tsp Vanilla Extract
Additional Coconut Oil or Lactose Free Butter for the Skillet
Gently stir lemon juice into the milk to create lactose free buttermilk, set aside for 5 minutes.
In a bowl, stir together sugar, baking powder, baking soda, salt, flour and allspice.
Pour “buttermilk” into a medium size bowl, add egg, vanilla, melted coconut oil and whisk together.
Slowly add dry mixture into the milk mixture, whisking until smooth.
Heat a lightly oiled griddle or frying pan, over medium heat.
Scoop the batter onto the griddle using a ¼ cup measuring cup for each pancake.
*Grinding the coconut palm sugar in a small food processor to a finer consistency, helps it to be more easily incorporated into the batter.
About Kay Kasser