Happy Mother’s Day to all you incredible humans doing superhero acts everyday. Mothers are incredibly special people, incredibly loving and beautiful souls that allow children to thrive and grow in a world of structure, a world of unconditional acceptance and by leading them by example.

Mothers deserve to be treated special but *extra* special on Mother’s Day! And that usually means all good intentions of breakfast in bed, household being “taken” care of, etc. Although I think we all know that typically ends in a messy kitchen, mediocre breakfasts (even though the intention is wonderful!), the dog eating something they shouldn’t, kids eating too much sugar to get them to cooperate, etc.

Well, I have a recipe today that is so easy you can do it with one hand tied behind your back. Truly, I have a broken wrist and I can make this recipe so for sure you and the kiddos also can!

Or if you don’t have kids save this for your next brunch you host once we are out of quarantine. Pancakes aren’t usually something you think to make for a brunch since you don’t want to be standing at the stove pouring and flipping for an hour. BUT there’s magic to this recipe. Make one giant pancake and bake it in a 9×13 pan. Voila!

Now, this recipe is made specially with a delicious pancake and waffle mixture I created for an event I am doing this morning, on Mother’s Day. It uses Simple Mills Waffle and Pancake Mix, they are the awesome sponsor for this event, along with A Sweat Life which is one of my favorite social fitness and wellness organizations in the city!

If you aren’t able to eat nuts or eggs don’t fret! I have another recipe for you directly below the recipe that uses Simple Mills. So we are still covering all our bases to make sure anyone with a Top-9 Allergy can enjoy this delicious morning recipe!

Happy Mother’s Day!

xo, Kendra

Berry Pan-Cake

Free From Soy, Peanuts, Fish, Shellfish, Dairy, Sesame, Corn

Serves 6-8

• 1 Box Simple Mills Pancake and Waffle Mix
• 5 eggs
• 1/2 c. dairy free milk
• 3 T. neutral oil or melted butter
• 1 c. coconut cream, chilled
• 2-3 Tbs. powdered sugar
• Toppings: Blueberries, Strawberries, Raspberries, maple syrup

Directions

1. Preheat oven to 400. Line the bottom of a 9×13 pan with parchment paper and set aside.
2. Mix together the pancake and waffle mix, eggs, dairy free milk and oil. Pour into parchment lined baking dish. Sprinkle a few blueberries over the top.
3. Bake at 400 for 22-24 minutes until puffy and golden brown.
4. Meanwhile, whip the coconut cream by mixing the chilled coconut cream with a hand mixer or in a stand mixer. Once thickened sprinkle the powdered sugar over the top and whip until mixed in. Scoop into a bowl for serving.
5. Remove, cut into squares and serve with berries, maple syrup and coconut cream!

Free From Top-9 Berry Pan-Cake

Servers 6-8

• 1 3/4 c. dairy free milk + 1 Tbl. lemon juice
• 3 flax eggs/1 c. whipped aquafaba
• 5 tablespoons oil/melted vegan margarine
• 2 tsp. vanilla extract
• 3 c. gluten free flour blend (including xantham gum or guar gum)
• 2 Tbs. sugar
• 2 tsp. baking powder
• 1 tsp baking soda
• 1/4 teaspoon salt
• Toppings: blueberries, strawberries, raspberries, maple syrup

Directions

1. Preheat oven to 400. Line the bottom of a 9×13 pan with parchment paper and set aside.
2. Mix together the dairy free milk/lemon juice, flax eggs, neutral oil, vanilla extract in a small bowl.
3. In another large bowl whisk together the gluten free flour blend, sugar, baking powder, baking soda and salt.
4. Pour the liquid mixture into the bowl of gluten free flour mixture and whisk until smooth.
5. Pour into parchment lined baking dish. Sprinkle a few blueberries over the top.
6. Bake at 400 for 24-26 minutes until puffy and golden brown.
7. Remove, cut into squares and serve with berries and maple syrup.

Happy Food is the Best Food!