Dairy Free Rum Buckwheat Pancakes with Vanilla Maple Syrup

Breaky for the masses! Seriously I love searching and testing new breakfast recipes like it’s my job (it kinda is). So now that I have decided to chill on the dairy, I’ve found a plethora of recipes with substitutions that are so good you don’t even miss the cow juice.

One of my latest faves is this buckwheat pancake recipe which I jazzed up with some rum, because, if you’re going to hit the sauce you better make it early in the day (great work ethic!). A touch of vanilla infused maple syrup makes this a cozy little winter treat.

Get the full recipe after the jump

These little badass boys are denser than your average pancake and come with a nice little punch of nuttiness from the buckwheat. I suggest you let the syrup soak in the pancakes for a few minutes before digging in.

Dairy Free Rum Buckwheat Pancakes with Vanilla Maple Syrup

Makes 8-10 small pancakes

Ingredients:

- 1 cup buckwheat flour
- 1/2 all-purpose flour
- 1 teaspoon baking powder
- 1 large egg
- 1/4 cup maple syrup
- 1/2 cup coconut milk
- 1 tablespoon dark rum
- 1/4 cup almond milk
- Pinch of salt

For the syrup:
-1/3 cup pure maple syrup
- 1/2 vanilla pod

Instructions:

Start by infusing the maple syrup: place the syrup in a pan, cut the vanilla pod in half length-wise and scrape off the seeds. Add the seeds and pod to the syrup and place them over medium heat. Bring maple syrup to a gentle simmer and remove from heat. Let it cool and infuse.

Now for the pancakes:

1. Sift the dry ingredients in a bowl, then add the egg, maple syrup, coconut milk, salt and rum and slowly start adding the almond milk while gently whisking. Combine all ingredients well, the consistency should be just thick enough to drop from the spoon into the pan (not runny). If it’s way too thick add a tiny bit more almond milk.

2. Season a pan with oil (place some oil, heat it up, then wipe with a kitchen towel) and place over medium heat, once the pan smokes place about 1 heaping tablespoon of the batter to make a pancake. Make sure your pan is not too hot or the bottom will cook before the top sets. Once you see bubbles forming on the top (like a crumpet) it’s time to flip them. Cook for another 2 minutes. When ready remove them from the pan and cover with a clean towel to keep them warm.

Assemble:

Stack the pancakes, and drizzle generously with the vanilla infused maple syrup. Top with almonds or fresh fruit and dig in!

PS. You can make the batter the night before and leave it covered in the fridge. Just check the consistency in the morning before cooking them and adjust if needed by adding a bit more almond milk.

Hooray for boozy breakfast!!