I had a strange day in the kitchen. I was re-watching old episodes of Roswell last night when I got this sudden urge to eat pancakes. As it was pretty late at night, I curbed my impulse to jump up and run into the kitchen; instead, I forced myself to go to sleep. But I woke up thinking about blueberry pancakes.
Blueberry muffin pancakes, to be precise.
My idea was to take a muffin recipe, add blueberries and cook it in a skillet like a pancake. And it worked!
But that's not the recipe you're getting today.
Because those blueberry muffin pancakes were made with whole milk and butter. Like, real butter. From a cow.
They were amazing.
Side note: I've been able to add back in a number of foods, in a miraculous and strange and wonderful turn of events. But we're not talking about that here. I'm afraid I'll jinx myself.
Now I know many of you don't eat dairy, so I wanted to make the pancakes again dairy-free. I thought it would be an easy substitution, but when I tweaked them, this is what happened.
Crispy on the outside, chewy on the inside biscuits. Perfect for Sunday brunch with bacon and eggs biscuits. Roasted chicken with a side of biscuits and gravy biscuits.
Come on. Do a little dance with me. A biscuit dance.
It looks something like this.
(Twirly twirly. Doo doo doo. Ooh la la. Yeah.)
Gluten-Free, Vegan Skillet Biscuits
Originally intended to be pancakes, this recipe was a happy accident. Crispy on the outside, chewy on the inside, it's a favorite that reminds me of Southern-Style Biscuits.
1 cup non-dairy milk
1 tablespoon apple cider vinegar
1 1/3 cups white rice flour (not sweet white rice flour or brown rice flour)
3/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons oil or melted coconut oil
2 tablespoons unsweetened applesauce
2 teaspoons maple syrup (or other liquid sweetener)
1 teaspoon pure vanilla extract
- Stir together the milk and apple cider vinegar and set aside to curdle. Begin heating a skillet on medium to allow it to get nice and hot.
- In a medium bowl, whisk together the flour, baking soda and salt.
- Add the oil, applesauce, maple syrup and vanilla to the milk and stir.
- Make a well in the center of your dry ingredients, pour in the wet ingredients, and stir together just until completely mixed.
- Add oil to your skillet, then scoop the batter into the skillet, about 1/3 cup per biscuit. Cook for 4 minutes, then flip. Immediately put the top on the skillet and cook for another 4 minutes. Serve hot.
In case you're wondering, I'm working on those blueberry muffin pancakes. Still trying to make them dairy-free for you before I post the recipe!
This recipe is linked to Allergy-Free Wednesdays.