It’s Thanksgiiiiiiiiiving! And if I haven’t gone on record before, let me just say this is my favorite holiday. No weird religious undertones. No gifts. Just food and gratitude. Genius.
And while I’m slowly preparing my feast (the turkey is cooking I write this, basted with bacon no less), it’s come to my attention that there is a meal that gets very little love during the holidays: breakfast.
Maybe you’re a fan of going out to brunch around the holidays, but sometimes it’s nice to skip the crowds, sip something warm and relax at home. That’s what this recipe is all about. It’s so easy, I’ve even made it on weekday mornings when that pancake craving hits me.
Even if you’ve got company who doesn’t fit in the GF, dairy-free category, I guarantee they’ll love these. I made them when we were in Moab for the whole crowd and got rave reviews.
I make these with almond milk, which I think accounts for the rich, buttery flavor. You could make them with soy or rice milk or whatever your substitute of choice is, and I’m sure they’ll still be good. But no promises! **Update: I’ve made these with rice milk and they are delicious.**
Gluten-free, dairy-free “buttermilk” pancakes
1 cup brown rice flour
1/3 cup potato starch
3 tablespoons tapioca flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xantham gum
2 cups almond milk
1 teaspoon vanilla
1/2 teaspoon cinnamon
Put all dry ingredients in a large bowl and mix together with a wire whisk or fork until the flours are blended together. Create a little indent in the flour mixture and break both eggs into it. Add the honey and beat slightly. Don’t worry about it mixing with the flour mixture.
Pour in the milk and mix well. I find I need to stir it for a bit to get it to thicken up. Add more milk if it’s too thick. Stir in the vanilla and cinnamon Heat up your skillet until water droplets can dance on it (you can do a little dance too, if you’re feeling awake enough), pour 1/3 cup of batter for each pancake and lower the heat.
When bubbles rise to the top of the cake, flip it over and let it finish cooking. I usually don’t go longer than one minute. The recipe makes 12 cakes. If it’s just the hubby and me, we’ll keep them in the fridge and pop them in the toaster for a quick breakfast the next day.
Serve with fruit (berries in the summer, baked apple slices in the winter), peanut butter, and jam. Yum! This has become a staple in our weekend breakfast.
What do you like to eat in the mornings? Do you do things differently on holidays/weekends than during the week? Please share your thoughts in the comments!
Did you like this recipe? Don’t forget to check out my recipe page for several delicious gluten-free, dairy-free treats, dinners and snacks!