Fluffy pancakes. Sizzling bacon. Perfect eggs. Buttery toast. Why are breakfast foods so beloved? Because they can be eaten for dinner, too? Because they bring back warm childhood memories of big weekend breakfasts? Or maybe it’s because these foods are a blank canvas for cooks—eggs can be made any number of ways, almost every part of breakfast can be combined into a sandwich, and nearly anything can be added to pancakes and waffles.
Indeed, a pancake is the perfect food with which to experiment—add sweet or savory toppings, pump up the nutritional value with add-ins, play around with spices and flavors—and do it all allergy-free! Below is a recipe to provide inspiration for further pancake experimentation. This particular pancake recipe uses both warm and bright flavors to embrace the time between winter’s departure and spring’s arrival. It’ll keep you cozy, but the fruit provides just the right pop to remind you that spring will be here soon.
- 1 ½ c. Bob’s Red Mill Gluten Free Pancake Mix (one of the best and most affordable GF pancake mixes I’ve tried)
- 1 large egg
- ¾ c. vanilla hemp milk (or any dairy milk substitute with vanilla flavor)
- 2 T. canola oil, separated
- 1 banana, sliced (will be mashed)
- ½ c. whole rolled oats (no instant oats)
- 2 T. flaxseed meal (doesn’t matter if it is brown or golden, they’re both equally packed with fiber and omega-3s!)
- 1 t. cinnamon
- 1 t. cardamom (if you don’t already have this spice, don’t worry—it isn’t necessary for this recipe, but cardamom is great spice to have around if you’re interested in Middle Eastern or Asian cuisines)
- 1 c. berries (if you don’t want to buy berries out of season, add ½ t. orange extract to the mix—even a little bit adds a strong flavor)
- Follow directions on package combining mix, egg, vanilla hemp milk, and 1 T. canola oil in a large mixing bowl. Add mashed banana, oatmeal, flax seed meal, cardamom, and cinnamon and whisk together until combined. (If you are using orange extract instead of berries, add it here). Small chunks of banana may remain. The batter will be thick.
- Add in the cup of berries and gently combine with batter.
- Heat 1 T. canola oil on a griddle or large pan.
- Dollop batter onto griddle and form 4-inch pancake.
- When batter starts to bubble on top and brown on bottom, flip.
- Plate pancake and top with pure maple syrup.
I’ve found that Fairway (both the Harlem and Upper West Side locations) generally has the best selection and prices for allergy-friendly items. Fairway offers a 2 lb. package of Bob’s Red Mill Organic Whole Ground Flaxseed Meal for only $6.49. Not sure what else to do with it? It’s a tasty addition to oatmeal and several baked goods, and it keeps in the freezer for a long time.
Think of spring and enjoy the pancakes!