Allergy-Friendly Recipes for Thanksgiving Breakfast

You may have your menu set for your Thanksgiving meal, but what are you planning to nosh on in the morning? These two recipes will give you the fuel you need to bake, broil, and baste your turkey this Thursday!


Pumpkin Pull-Apart Bread

Milk-free, Egg-free, Peanut-free, Tree nut-free, Soy-free, Fish-free, Shellfish-free

  • 2 T ground cinnamon
  • 2 tsp. ground nutmeg
  • 1 tsp. ground ginger
  • 2 packages yeast
  • 1 cup warm water (105-115 degrees, cooler for bread machine)
  • 1 can pumpkin
  • 1 cup milk-free soy-free margarine, melted, divided
  • 1 ½ cups sugar, divided
  • 1 tsp salt (optional)
  • 5 cups flour, divided

Lightly grease Bundt, tube, or other deep baking pan. Set aside. Grease large bowl. Set aside.

In small bowl, blend spices. Set aside. In cup, dissolve yeast in water. Stir in pumpkin, ½ cup margarine, ½ cup sugar, and salt. Add 2 tsp. spice blend and 2 ½ cups flour. Using electric mixer, mix with dough hook on low 3 mins. Add remaining 2 ½ cups flour and use hook on low another 2 mins. Gradually add more flour as needed until dough is no longer sticky. Place dough into prepared bowl; cover and let rise for 1 hour (or if using bread machine, place all ingredients into machine and press cycle).

In small bowl, blend remaining sugar with remaining spice mix. Set aside. Punch down dough; divide into fist sized balls. Dip into ½ cup melted margarine and roll in sugar/spice mix. Layer into prepared baking pan. Drizzle with remaining margarine/sugar/spice mix. Cover and let rise in warm, draft-free place 30 mins (should be about double in size). Preheat oven to 350 degrees. Bake 35 to 40 mins. Remove from oven and turn onto plate to serve.

Note: If dough over rises, pat the dough back down and let it rise again.

Almost French Crepes

Milk-free, Egg-free, Wheat-free Peanut-free, Tree nut-free, Soy-free, Fish-free, Shellfish-free


  • ¼ cup oat flour
  • ¼ cup rice flour
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • ¾ cup water
  • 1 ½ tablespoons water, 1 ½ tablespoons oil, 1 teaspoon baking powder, mixed together
  • 6 tablespoons apricot preserves (or preserves of your choice)
  • 1 ½ teaspoons powdered sugar.

Instructions: In a medium bowl, combine flours, sugar, salt, water and oil, and baking powder mixture. Set aside. Coat a 10 inch non-stick skillet with cooking spray, and place over medium-high heat until hot. Remove pan from heat, and pour ¼ cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook for about 1 minute. Lift edge of crepe carefully with a spatula to test for doneness. Flip and cook an additional 30 seconds or until light golden color. Remove to plate.

Spread 1 tablespoon preserves over entire pancake, and roll up. Sprinkle with powdered sugar. Repeat with remaining batter.

NOTE: May be used for dessert or breakfast. Substitute your favorite preserves or fruit.

Happy Thanksgiving!

One thought on “Allergy-Friendly Recipes for Thanksgiving Breakfast

  1. How timely this is! I have some guest coming over for the holidays and I found that a couple of them have food allergy. I would like to serve them that they can actually eat and delicious as well. My Allergy Easy

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