Mother’s Day is just around the corner and while dining out can be a lovely way to celebrate the day sometimes eating in makes for a more relaxing and decidedly more affordable way to tip your hat to the efforts moms everywhere display everyday. So I caught up with three stellar chefs to see what they recommend for your Mother’s Day brunch table.

Shauna And Danny Ahern
Gluten-Free Girl and the Chef

Shauna and Danny Ahern and their young daughter Lucy call Vashon Island home and when they aren’t gardening in the backyard or enjoying the beautiful trails and beaches on the island you can find them in their kitchen dreaming up recipes for their third cookbook which features you guessed it — beautiful gluten free fare. Here is their gluten-free take on pancakes for brunch.

Whole Grain Gluten-Free Pancakes

7 ounces whole-grain flour mix
1 ounce ground flaxseed
1 ½ teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon cardamom
1/2 teaspoon ground cinnamon
8 ounces buttermilk
1/4 teaspoon vanilla extract
2 large eggs
2 ounces melted butter
bacon grease or butter for the skillet

Combine the flour, baking powder, flaxseed, cardamom, salt and cinnamon, mix and make a well in the middle.

Combine the buttermilk, eggs and vanilla extract and whisk. Put the liquid ingredients into the well in the dry ingredients. Add the melted butter and stir again.

Preheat a greased cast-iron skillet over medium-high heat. Pour the pancake batter into the pan, 1/4 cup at a time. When the pancakes start to bubble on top, flip them and cook for another minute. Transfer the cooked pancakes to a plate and add one of your Mom’s favorite toppings, like blueberries or maple syrup, and serve.

Makes eight pancakes.

Whole-Grain Gluten-Free Flour Mix

300 grams buckwheat flour

250 grams millet flour

150 grams brown rice flour

150 grams potato starch

150 grams sweet rice flour

Combine all ingredients in a large bowl. Stir until the flour is one color. This makes your gluten-free flour mix.

Kristi Brown-Wokoma
That Brown Girl Cooks

Kristi Brown is a long-time entrepreneur and chef who specializes in full flavored healthful cuisine that looks as good as it tastes. She also launched her own prepared food line with her extremely delicious blacked eyed pea hummus. Look for it at your area retailer, meanwhile try your hand at one of her favorite salmon brunch dishes.

Roasted Salmon Cakes With Tangy Remoulade


2 Salmon Fillets
1 T Montreal Steak Seasonings
3 T Garlic, minced
1/2 C Red Onions, small diced
1/2 C Bell Peppers, multi-colored, small diced
1/4 C Parsley, chopped
1 ea Large Eggs
2 T Dijon Mustard
2 T Mayonaise
2 T Cajun Seasoning Mix, no salt
2 T Vegetable oil or Pomace Olive Oil
1 Cup of Bread Crumbs (use anything available – panko, old toasted bread ends, panko)
All-purpose flour, for coating


Set oven to 350 degrees

Season the raw salmon with the montreal steak seasoning and place in broiler, until just cooked through — allow to cool down

In a separate bowl take flour (for coating) and add 1 T of Cajun Seasoning mix in with the flour, set to the side

In yet another bowl crumble the cooled salmon (crumble with your hands — it transfers the love to your food) into the bowl, gently mixing all of the remaining ingredients minus the seasoned flour for coating. Before you add the raw egg, taste to make sure the seasonings are balanced and add more bread crumbs if mixture is not holding together

Form salmon cakes into a desirable size (you can do minis or as large as a hamburger patty), dredge cakes with seasoned flour and place on oiled baking sheet

Place in oven and about 10 minutes into the roasted process, turn salmon cakes over, when they are golden brown. Give them another eight to 10 minutes so that they are cooked all the way through. Remove from sheet and transfer to paper towels to drain.

Place on display platter and top with a dollop of remoulade and serve hot or room temperature.

Related: Cooking Ideas For Kids From A Seattle Chef

Tangy Capered Remoulade

2 T ketchup
2 T Capers
1 C mayonnaise
2 T Dijon mustard
1 T fresh lemon juice
1 T Worcestershire sauce
1/2 C finely chopped scallion
1/4 C finely chopped fresh parsley
1 stalk finely chopped celery
2 cloves garlic, minced
1 t smoked paprika
2 t hot sauce
1/4 t fresh ground black pepper

Add together all ingredients in food processor or blender.
Cover and chill for one hour. Serve.

Lisa Nakamura
Allium and Lily on Orcas

Lisa K. Nakamura is a published author and worked in some of the most prestigious kitchens in the country including The French Laundry and The Herbfarm before she hung her own shingle at two lovely establishments on Orcas Island. Lily offers up casual treats and Allium serves up fine dining fare with service and a view to match. So be sure to pay her a visit on the island but meanwhile giver her brunch treatment of eggs a whirl — you’ll be glad you did.

The Best Scrambled Eggs Ever

For Two People


6 whole eggs
2 T heavy cream
1 t Dijon mustard
1 T chopped chives
1 T chopped tarragon
1 T unsalted butter
Kosher salt and freshly ground pepper to taste

Fill a sauce pan with water half way. Bring it up to a boil.
In a microwave-safe mixing bowl, add four of the eggs, whites and yolks. Add just the yolks from the last two eggs.
Add the cream and mustard. Whisk the mixture together well.
Add the herbs, salt, pepper and butter.
Place the bowl over the boiling water, creating a steam bath. Stir the eggs constantly with the rubber spatula until soft curds begin to form. This will take about ten minutes, depending on your stove.
When the eggs have cooked, turn them out onto two warm plates and serve.


Incorporate small pieces of smoked salmon into the egg mixture. Reduce the amount of salt you use, as smoked salmon is salty. Top the eggs with a dollop of sour cream and caviar.

Add cooked bacon lardons (bacon cut into small pieces, then cooked until crispy; drain excess fat off before using) and serve on toasted brioche slices.

Sautee spinach leaves and mushroom slices. Season them with salt and pepper as you are cooking. Let the excess moisture drain off. Add this mixture to the raw eggs in the bowl and cook over the steam bath as described.

Blanch asparagus tips in salty water. Cool them in cold water. Add the tips to the raw eggs, along with bleu cheese and cook.

Yes, these eggs are rich, and yes, they do take longer to cook than normal everyday scrambled eggs. But isn’t Mom worth it?

Related: Best Chefs Heating Up The Culinary Scene In Seattle

Jenise Silva is a freelance writer in Seattle who has studied culinary, visual and performing arts. She penned the financial planning guide Women & Money, and has been writing about food and the arts for a number of years. Her work can be found at