Last week, I saw a carton of pumpkin spice coconut milk from So Delicious at the store and decided to buy it, thinking I could use it in my coffee or to make a festive hot drink. Then over the weekend, I was in the mood to make a special indulgent breakfast and spotted the recipe for pumpkin spice pancakes on the side of the carton, so I tried it. Usually I expect recipes on the side of cartons to have about 2 ingredients and 2 steps (combine one premade ingredient with another and bake), but this actually was a full recipe from scratch, and it turned out DELICIOUS! Paired with scrambled eggs with rosemary and Daiya non-dairy cheddar, it made a complete gluten-free, dairy-free indulgent breakfast!
While we’re on the topic of Asian food, here’s a super easy recipe for gluten-free, dairy-free Korean green onion pancakes made with rice flour, from The Gluten-Free Asian Kitchen. Normally made with wheat flour, the switch to rice flour is a seamless one for this recipe. Perfect for an afternoon snack or dinner accompaniment. Or for a heartier version, chop up your favorite protein or even kimchi and add to the batter (use about 1/3 cup per pancake). Enjoy!