Wow! What a spread!! This brunch board is sure to please any breakfast lover out there. With a variety of some of the most loved breakfast breads, everyone will be able to walk away with a full belly after indulging in this board.
You must know that at the present time I'm creating this, I am having some sensitivities to dairy...specifically the creamy varieties and certain yogurts. The recipes I've developed for these breads usually involve those in some form but I did opt for some non-dairy substitutes in a couple of them. With that being said, you can surely use any dairy product in place of the non-dairy alternatives you see below.
How to make pancakes for the Ultimate Brunch Board
Pancakes are pretty easy...don't worry about the lumps, those usually disappear while cooking, and seeing a lumpy batter is better than eating tough pancakes. The best way to mix pancakes (opinion-based) is to create a well in the center of the dry ingredients and then slowly incorporate the wet ingredients. When cooking, make sure that the top has turned from shiny to dull. This should tell you when they're about ready to flip and you can take a peek first if need be. Usually, bubbles on the top are an indicator of doneness, however; I found that when using yogurt, there weren't any bubbles to be found. I absolutely love the addition of yogurt because they turned out to be some of the moistest and fluffiest pancakes I've ever had!
The French toast
Let me tell you, adding that toasted coconut granola takes it over the top!!! If you're sensitive to coconut I would suggest using corn flakes or something similar to achieve that crunchy coating. Here is another place I used a dairy-free alternative which was in the form of a heavy whipping cream substitute. It was definitely a great placeholder for typical heavy cream.
Substitute for Toasted Coconut Granola
If you are not able to source the granola, you can make a dry granola-type mixture using most of the ingredients found in the bag. Simply combine ¼ cup chopped toasted coconut, ¼ cup rolled oats, ¼ cup toasted almonds -chopped small, ¼ cup sprouted quinoa, and ¼ cup corn flakes.
Below I share my recipe with you for 3-ingredient drop biscuits which are so tender, with a perfect crust on the outside. You won't find any substitutes here as the buttermilk makes the biscuit! I adore these because they can be enjoyed in minutes. Use a pastry blender to incorporate cold butter into the flour and then add in the buttermilk, stirring gently. If you don't have self-rising flour on hand, you can use the following: 1 cup self-rising flour = 1 cup all-purpose flour +2 teaspoons baking powder + ½ teaspoon salt.
About the sausage
I can't leave without sharing one of my most loved sausages...it's a local staple here in Georgia. This sausage is bursting with flavor. I use it in so many different recipes. Also, the bacon that was used is Applegate's Uncured thick-cut bacon.
I do hope you enjoy this Ultimate Brunch Board as much as my family and I did!!!
The Ultimate Brunch Board is a super-sized board filled with a few tasty breakfast breads with some dairy-free alternatives.
For the pancakes:
1 cup all-purpose flour
1 tablespoon sugar
¾ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
¾ cup milk
½ cup vanilla yogurt (or one 5.3 oz container)
1 tablespoon melted butter
For the French Toast:
4 slices Brioche Bread (about 1 in. thick)
1 cup + ½ cup Trader Joe's Toasted Coconut Granola
¼ cup heavy cream
½ cup any milk of choice
½ teaspoon cinnamon
pinch of salt
For the Biscuits:
1 ½ cups self-rising flour
¾ cup cold butter
¾ cup buttermilk
(optional) ⅛ teaspoon salt
For the pancakes:
- Combine all dry ingredients in a bowl; mix to incorporate. Make a well in the center of the dry ingredients, add in the egg and melted butter and stir gently. Slowly add in milk and yogurt, stirring from the inside out until all ingredients have been incorporated together. Do not over mix, small lumps should be left in the batter. Cook on a griddle or in a pan until both sides are golden.
For the French Toast:
- Slice bread into 1 inch thick slices. Combine egg, cinnamon and salt in a bowl; whisk to combine. Add heavy cream and milk to the mixture, whisking to combine. Place a slice of bread into the bowl and allow the bread to soak up liquid for 3-4 seconds, repeat on opposite side.
- Place bread into granola and flip to coat both sides. Begin cooking on a griddle or in a pan. Repeat this process until each slice has been coated with both mixtures. Cook all slices until golden on both sides.
For the biscuits:
- Preheat oven to 415 degrees. Place flour in a bowl. Using a pastry blender, cut cold butter into flour until small pieces of butter can be seen throughout. Add in buttermilk. Start with ½ cup and then increase if needed. Amount of buttermilk needed could vary depending on climate. Using a spoon, cut the amount of dough desired for each biscuit and form into a roughly shaped ball. Check to make sure there is an even amount of dough distributed amongst the biscuits. Drop each biscuit onto a baking sheet. Bake biscuits for 15 minutes or until they have deepened slightly in color.
You can use regular dairy products for any of these recipes. If interested in the particular non-dairy product I used, see photos
The amount of buttermilk can vary slightly depending on the climate. Start with ½ cup then increase the amount a little at a time until dry ingredients have been fully incorporated.
- Prep Time: 30 minutes
- Cook Time: 20 minutes