I love breakfast! Not the bowl of cereal, or yogurt and fruit, or piece of toast with peanut butter & jam kind (or perhaps cold pizza, leftover brownies and cheetos… ) though that’s what often ends up happening around here. I like big sweet fatteningly delicious breakfasts, with sausage, syrup, whipped cream, etc. Or biscuits and gravy and eggs, oh my! BUT, sadly, most of that is not dairy-free, especially if you are trying to get it served to you at a fine eating establishment. Since we’ve discovered my husband’s dairy allergy, eating out for breakfast has tended to be dim sum. Which is fabulous, in its own right. But not the classic breakfast I know and love.
This weekend, as usual, we did not go out. I was craving pancakes with syrupy goodness, but knew I would have to make them from scratch (most mixes include buttermilk). I took the high road and decided since we were making our own, we could even try a healthier version….with whole grains! I adapted a recipe I found & it turned out great…healthy and good tasting to boot. It can be done!
Three Grain Pancakes (dairy free) with Fruit
1/2 cup spelt flour
Dairy-free three grain pancakes w/mango sauce and strawberries. Yum!
1/2 cup barley flour
1/2 cup cornmeal
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 egg, beaten
1/2 t. vanilla
1/2 cup plain or vanilla soy yogurt
1/4 to 1/2 cup soy or rice milk (start with 1/4, add more if mixture seems thick)
1 T maple syrup, plus more for serving
1/2 cup berries or diced fruit for topping (we used diced strawberries)
Mix dry ingredients, stir well. In a separate bowl, combine wet ingredients, then add to dry. Stir until well combined, but do not over beat. Grease a nonstick pan or griddle with vegetable oil, then heat over medium heat. Spoon 1/3 cup (or your choice) of pancake mix over hot pan, arrange a few chunks of fruit on top (or mix into wet batter before pouring). Heat until golden, then flip. Serve when both sides are done, and pancake is not doughy in the middle.
Yum! If you are not the dairy-allergic person in the family, you can then smother pancakes in whipped cream. We served them with Trader Joe’s mango sauce & the leftover strawberries….also delicious, without the cow product! These pancakes freeze well (esp. if you reheat them in the toaster or oven), and the original recipe said you can refrigerate the batter for at least a day. Enjoy!
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