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.