Thanksgiving is almost here! This is one of my favorite holidays. My second year of college, I studied abroad at The University of Salamanca in Spain and was there for the fall semester. I would buy freshly roasted chestnuts from the street vendor and walk along the chilly streets taking in the city. It was a special time, but as November passed I felt like I was missing something. Where was the season of gratitude and the excitement of preparing for a family gathering and special eats? There’s truly no place like home.
One of my favorite food memories is waking up on Sunday mornings to make pancakes with my mom. She would pull out her stained, well-loved copy of Better Home and Gardens Cookbook and turn to the tabbed recipe. We got out bowls, measuring cups and spoons, ingredients and Mom and I would get the batter made and ready for the pan. She showed me how to know that the pan is hot enough, when the pancakes are ready to flip, and (best of all) when they’re ready to eat! By that time, my dad and brother were seated and the table with knife and fork in hand. Dad would always make a smiley face with syrup before digging in. My brother wasn’t so meticulous. I would join them at the table and we would eat pancakes one by one as they came fresh out of the pan.
I’ve taken our traditional Sunday morning pancake recipe and made small tweaks so that it is gluten-free, vegan, and whole grain. Even with some healthful changes, the smell of these pancakes takes me right back to our breakfast table and reminds me of how blessed I am.
Makes 12 3-inch pancakes
1/2 cup oat flour
1/4 cup sorghum flour
1/4 cup brown rice flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp xanthan gum
1 flax egg (1 Tbsp ground flax mixed with 3 Tbsp hot water)
1 cup unsweetened almond milk
2 Tbsp coconut oil, melted
1 Tbsp maple syrup or unrefined sugar
In a medium bowl combine the flours, baking powder, salt, and xanthan gum.
In a separate bowl, mix together the flax egg, milk, oil and sweetener. Add to the dry mixture and stir until combined.
Heat a greased skillet over medium-high heat. For 3-inch pancakes, add a scant 1/4 cup of batter to the skillet and cook for 2-3 minutes on the first side until golden-mediu brown. Flip and cook for an additional minute. Serve immediately with Earth Balance and maple syrup. Give thanks!
*If you don’t want a gluten-free version or don’t have a slew of g-free flours on hand, feel free to use 1 cup whole wheat pastry flour in place of the oat, sorghum and brown rice flours. Eliminate xanthan gum.
*I use golden flax in this recipe so it blends in nicely with the flours
*If you’re not vegan, an egg can easily be subbed for the flax egg