5 'Breakfast in Bed' Pancake Recipes Perfect for Mother's Day
Quarantine has us all spending a little extra time in bed these days, but that doesn't mean we should overlook the classic Mother's Day tradition of breakfast in bed. What better way to celebrate mom than some pancakes first thing in the morning? Our Purely Elizabeth team rounded up some favorites pancake recipes that are best enjoyed in PJs.
Coconut Turmeric Pancakes // gluten-free
Blend Vibrant Oat Cups in a blender until it is the consistency of flour. Add banana, egg, vanilla, maple syrup and yogurt. Blend all ingredients until combined. Heat a non-stick skillet over medium-high heat. Pour about 1/3 cup of batter into the pan. Cook for roughly 2-3 minutes on each side. Top with fresh banana, toasted walnuts, granola and a drizzle of maple syrup. Enjoy!
Savory Ancient Grains Dutch Baby Pancakes (by Megan of @olivesnthyme) // gluten-freeIngredients
2 eggs, room temperature
1/3 c milk, nut milk or water
1/3 c olive oil (or plant -based oil of choice)
2/3 c shredded cheddar cheese of choice*
1/4 c dill and thyme, stems removed and roughly chopped
2 tbsp butter or coconut oil
Suggested toppings: smoked salmon, poached egg, sliced avocado, micro greens, more fresh herbs, lemon wedges, salt + pepper to taste
Preheat oven to 425F with (2) 6.5 “ cast iron skillets** inside for 15-20 minutes. Bring eggs, nut milk and shredded cheese to room temp, about 20 minutes. Mix wet ingredients according to package directions. Add cheese and herbs right before folding in dry mix. Fold in dry mix. Quickly pull out pans from oven, add butter (or coconut oil), move around to fully coat the bottom of the pans. Add 1/2 batter to each pan. Quickly (but carefully) place pans back into oven. Bake at 425 for 12-15 minutes. Pancakes will be golden brown, and pull away slightly from the pan. Carefully remove from oven, top with suggested toppings. Enjoy!
Peel and mash the banana using a fork until puréed. Add the Purely Elizabeth Pancake Mix to a large mixing bowl. Then add the mashed banana, almond milk, yogurt and vanilla and stir until just combined. It’s okay if the batter is not perfectly smooth. It’s better not to over-mix for light and fluffy pancakes! Fold-in the dark chocolate chips and let the batter sit for 5 minutes. Grease a non stick pan with vegetable oil and put over medium heat. Pour a big spoon of batter onto the pan and spread out gently into a round shape with the back of a ladle. When bubbles begin to appear on the surface, flip the pancake with a spatula and cook for another minute on the other side. Repeat the previous steps until all the batter is used. Prepare the chocolate sauce. Mix by hand all the ingredients until you get a smooth and silky consistency. Serve the pancakes with fresh fruits, maple syrup and a drizzle of chocolate.
Lemon Poppy Seed Pancakes // grain-free
Prepare pancake mix according to instructions on the package. Add poppy seeds, lemon zest and lemon juice. Mix until just combined. Cook pancakes per instructions on package. To prepare the raspberry shrub, place all ingredients into a small saucepan over medium heat. Cook down until raspberries break down and the sauce begins to thicken. Strain through a fine mesh sieve and cool. Drizzle on pancakes.
Cheddar Chive Pancake Tacos // grain-free