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So many crazy things go on in my life, I don’t even know where to begin. My daughters’ pediatrician even told me the other day that I was a drama-mamma (maybe I should have chosen a different website name?!), given all the crazy that happens to me, the boy, the girls, our dogs and my hubby. One could easily get overwhelmed. But I’m not going to let that happen. I’m stopping and smelling the roses EVERY day. Today, I did that by making Rootbeer Float Pancakes. Yeah, and, because we’re so drama-prone, they’re egg-free and dairy-free. So take that, drama! I fixed your little red wagon!

Ingredients for Rootbeer Float Pancakes

• Pancakes
  • 2 cups flour
  • 2 1/2 cups rootbeer (approximately 1 1/2 cans)
  • 1 tspn baking soda
  • 1 tspn salt
  • 1 tspn vanilla extract (or, if you want super-rootbeer flavor, you need to exchange rootbeer flavoring for the vanilla, just sayin’)
  • 1 tblspn sugar
  • 2 tblspn canola or coconut oil (melted)
• Coconut Whipped Cream
  • 1 can coconut milk, chilled at least 2 hours
  • 1/2 cup powdered sugar (or 1/4 cup granulated sugar, but powdered works better)
  • 2 tspn vanilla extract

How to Make Rootbeer Float Pancakes

1. For the pancakes, mix dry ingredients together in a medium mixing bowl.
2. Mix wet ingredients together in a separate medium mixing bowl.
3. In 1/3 cup increments, mix wet ingredients into dry, being sure to mix thoroughly until mixture is smooth and no lumps remain.
4. Heat griddle on medium until water dances on the surface when sprinkled. Turn heat down to medium-low before cooking pancakes.
5. Spoon pancake mixture onto the griddle in 1/2 to 3/4 ladle-sized portions (no more than 4 to a griddle unless you’re looking for a mess or have one of those awesome huge griddles that can handle 6 easily).
6. When edges become dry-ish, flip pancakes gently. When underside is equally golden brown, remove from heat and ladle some more on the griddle! Keep going until the entire pancake mixture is cooked and done.
7. For the whipped cream, begin by opening the can of coconut milk and putting the “cream” portion in a medium mixing bowl. You can discard the coconut water that is left in the can, or you can make some really delicious infused coconut water drink (I hate throwing yummy things away).
8. Add the powdered sugar and vanilla extract, then mix with a hand mixer for approximately 3 minutes until mixture is stiff and fluffy. This will be thicker and hardier than dairy-milk whipped cream, but that’s just dandy, because it’s yummier anyway (and doesn’t make me sick, so there!).
9. Place a heaping dollop of the cream on top of hot pancakes and enjoy!

Yield: 12

Rootbeer Float Pancakes {Dairy-Free and Nut-Free}

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

I'm stopping and smelling the roses EVERY day. Today, I did that by making Rootbeer Float Pancakes. Yeah, and, because we're so drama-prone, they're egg-free and dairy-free.

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Ingredients

• Pancakes
• 2 cups flour
• 2 1/2 cups rootbeer, approximately 1 1/2 cans
• 1 tspn baking soda
• 1 tspn salt
• 1 tspn vanilla extract, or, if you want super-rootbeer flavor, you need to exchange rootbeer flavoring for the vanilla, just sayin’
• 1 tblspn sugar
• 2 tblspn canola or coconut oil, melted
• Coconut Whipped Cream
• 1 can coconut milk, chilled at least 2 hours
• 1/2 cup powdered sugar, or 1/4 cup granulated sugar, but powdered works better
• 2 tspn vanilla extract

Instructions

1. For the pancakes, mix dry ingredients together in a medium mixing bowl.
2. Mix wet ingredients together in a separate medium mixing bowl.
3. In 1/3 cup increments, mix wet ingredients into dry, being sure to mix thoroughly until mixture is smooth and no lumps remain.
4. Heat griddle on medium until water dances on the surface when sprinkled. Turn heat down to medium-low before cooking pancakes.
5. Spoon pancake mixture onto the griddle in 1/2 to 3/4 ladle-sized portions (no more than 4 to a griddle unless you’re looking for a mess or have one of those awesome huge griddles that can handle 6 easily).
6. When edges become dry-ish, flip pancakes gently. When underside is equally golden brown, remove from heat and ladle some more on the griddle! Keep going until the entire pancake mixture is cooked and done.
7. For the whipped cream, begin by opening the can of coconut milk and putting the “cream” portion in a medium mixing bowl. You can discard the coconut water that is left in the can, or you can make some really delicious infused coconut water drink (I hate throwing yummy things away).
8. Add the powdered sugar and vanilla extract, then mix with a hand mixer for approximately 3 minutes until mixture is stiff and fluffy. This will be thicker and hardier than dairy-milk whipped cream, but that’s just dandy, because it’s yummier anyway (and doesn’t make me sick, so there!).
9. Place a heaping dollop of the cream on top of hot pancakes and enjoy!

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