Coconutty pancakes

In my continuing quest for decent substitutes for milk and butter, I purchased a carton of unsweetened coconut milk. No, it’s not the canned stuff that you make Pina Coladas from, although rum in pancakes would really wake you up in the morning. Or put you back to sleep. Depends on how much.

Since the advent of the dairy-allergic Hub, I’ve been making pancakes using a high-protein recipe which I altered, using unsweetened almond milk and non-dairy margarine, and removing the milk powder. It has done OK, but the almond milk is a little thin, and I miss my good, old buttermilk pancakes. I used the coconut milk to make cornbread recently, and it was much fluffier and more tender than the version using almond milk. And, no, it didn’t taste like coconut cornbread.

Coconut milk is thicker than almond milk. It also contains more fat. One cup of unsweetened coconut milk contains 5 grams of fat, all saturated; 15 milligrams of sodium and 1 gram protein. Unsweetened almond milk contains 3 grams of fat, none saturated; 180 milligrams of sodium and 1 gram protein. Therefore, I thought that the coconut milk might make a richer pancake. I’m going for flavor and texture, not health food. Also, after the success using coconut oil to make scones, I used it instead of the non-dairy margarine.

Now, the original high-protein pancake batter is rather thick, but I could have grouted tile with this stuff. I added more coconut milk, until I had probably doubled the original amount, before I achieved something that would come close to pouring. I lowered the griddle temperature and took more time to cook the patty-like pancakes all the way through. I thought the flavor was good, but the pancakes were a little heavy, even using the full 2 teaspoons of baking powder suggested in the original recipe. I think what I may do is go back to the almond milk – which I do add a bit more of, but not double – and use the coconut oil instead of the margarine.


Going coconutty

I was in the mood for something sweet this morning. Actually, what I really wanted was ice cream, but I was contemplating a baked good that the dairy-allergic husband could eat. There was a can of coconut milk in the pantry, so I adapted a buttermilk spice quick bread that I used to make a lot. It came out a little dense, so I think I will up the baking powder next time, but it’s pretty good. Only a hint of coconut flavor – not excessively so. See what y’all think. Mace is similar to nutmeg, but I prefer the flavor over nutmeg.

Coconut Milk Spice Bread

1/2 cup unsalted nondairy margarine, at room temperature

3/4 cup sugar

1 egg

2 cups flour

1/2 teaspoon baking powder

1 1/2 teaspoons cinnamon

1/2 teaspoon mace

1 cup canned coconut milk

1/2 teaspoon vanilla

Preheat the oven to 350 degrees. Spray an 8-by-4-inch loaf pan with cooking spray.

In the bowl of a stand mixer, cream the margarine and sugar together. Add the egg and mix well.

In another bowl, sift together the flour, baking powder and spices. Canned coconut milk can separate, so pour the entire can of coconut milk into a small  bowl and stir it until it’s recombined. Then measure out 1 cup. Stir the vanilla into the cup of coconut milk.

Running the mixer on low, add the flour mixture and coconut milk alternatively, beginning and ending with flour. Pour the batter into the pan. Bake 50 to 60 minutes or until a toothpick inserted into the center comes out clean.