Pancakes for Dinner

credit: Quilt Salad via@flickr.com

Dr. Young has put together this savory twist on a household favorite: breakfast for dinner. Try this Tomato Pine Nut Topping instead of traditional butter and syrup.

Dry Ingredients

  • 2 C rice flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp xanthan gum

Wet Ingredients

  • 2 eggs (or egg replacer)
  • 3 TB grapeseed oil (or olive oil)
  • 2 C milk (or dairy-free substitute)

Heat a pan or griddle to medium-high heat.

In a large bowl mix together the dry ingredients. Add in the wet ingredients. Mix well. Your batter should be smooth and slowly run off the mixing spoon. Add more milk if it’s too thick.

Using a large spoon or my favorite, a ¼ measuring cup, pour pancake batter on to the heated pan. Flip when bubbles have formed and the pancakes are nicely browned. Add a little more milk if the batter starts to thicken up as it stands.

Savory Topping:

  • 1/2 C pine nuts
  • 12 cherry tomatoes, sliced
  • 1 clove of garlic, minced
  • 1/4 C fresh basil, minced
  • 1 TB balsamic vinegar
  • 1 TB olive oil
  • 1 tsp salt

Toast pine nuts over medium heat. Add in remaining ingredients, stir constantly and cook for 3-4 minutes or until the tomatoes are soft but still hold their shape.

A spinach side salad goes nicely with this as well.

From the kitchen of Dr. Jessie Young
originally posted 9/30/2012

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