Thanksgiving Breakfast

img_1226Prior to marrying my husband, pancakes were just a normal breakfast food. I would make them with my grandparents every once in a while and sometimes we took the time to mix up a batch at home as well. But they weren’t super important to my breakfast eating life. Then all that changed once I married Henry. His favorite thing to eat is a batch of pancakes. Actually, his mom (half-jokingly) suggested our first child’s name might be ‘Pancake’. The man loves pancakes. And so do my kids. They have become a weekly staple in our house. But with a wheat, dairy and egg allergy, finding a good pancake recipe proves challenging.

I can’t say enough about the fine recipes (and writing!) at Sarah Bakes Gluten Free. Her recipes are delicious and I have used them for the last four years of our food-allergy journey. Most of the recipes are gluten-free and vegan as well so they have worked perfectly for our family (my kids gobbled up her gluten free vegan pumpkin pie oatmeal in under five minutes…yes, it’s that good). So I have turned to her work as I have adjusted our recipes to fit our needs. Just this year we’ve been able to start using egg yolk (yes, it’s slightly contaminated with egg white) in our recipes.

This week we have had some really difficult times so I wanted our Thanksgiving breakfast to be especially delicious and comforting. But I didn’t have time to mix up Sarah’s flour blend or find an elaborate pumpkin pancake recipe. I did have some gluten-free Bisquick pancake mix (affiliate link) which I bought with a coupon from Inboxdollars. So I spliced Sarah’s recipe with the Bisquick one and made my own delicious pancakes!

Here’s what I did.img_1219

(I have to double the recipes or else only my kids will get pancakes)

2 Cups Bisquick mix

1.5 cups unsweetened almond milk

1 cup vanilla almond milk

1/2 cup canned pumpkin

4 Tbsp canola oil

2 egg yolks (or whole egg if you can)

1/2 tsp apple pie spice

1/4 tsp ginger

pinch of salt

  1. In a small mixing bowl combine Bisquick mix, apple pie spice, ginger and salt.
  2. In a large mixing bowl combine milks, pumpkin, oil and eggs. Mix well.
  3. Add dry ingredients to liquid ingredients. If mixture is not the right consistency, add more milk to thin or a little more Bisquick to thicken.
  4. Heat large skillet over medium heat. Coat with cooking spray or oil.
  5. Add about 1/4 cup scoop of batter to pan. Flip pancake when easily lifted from pan which is about 2 minutes of cooking time.
  6. Continue to cook the remaining batter, spraying between batches. Serve pancakes warm.

We usually keep each batch warm in the oven at about 150 or 200 degrees. If we tried to serve them as we made them, only the kids would eat. Seriously. My oldest at 6 pancakes and my youngest ate 4.

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