Category Archives: breakfast

Hodgson Mill Pancakes – Egg-Free version

HM pancakesIf you’ve spent any time reading through this site, you may have seen that I have a recipe for pancakes that I got from the cookbook, Cookies for Everyone. It is great if you or your little one is sensitive to corn and eggs, or you are still working your way through an elimination diet. They really are delicious pancakes, but they are a lot of work because you have to do a lot of flour mixing and make your own superfine sugar (because I still can’t find a store that sells it!).

In the last couple of years I started using the Hodgson Mill’s Gluten Free pancake mix. There are a lot of GF pancake mixes out there, but so many of them either have soy or are ridiculously expensive (like $7 a box — outrageous!). I discovered the Hodgson Mill brand at my local Walmart for $3.60ish a box. It is well worth the extra money I pay to save time and not have to mix my flours.

too thick pancakes

This is what always seems to happen with HM pancakes. I just add more milk.

One thing I’ve noticed with it though, is that the measurements on the liquid are off. I always end up using more milk than is called for because the batter is way too thick if I don’t.

I usually use eggs in mine, now that I know my boys can tolerate eggs; however, I made this particular batch for those of you who are intolerant/allergic to eggs. My tip for those of you who are just going gluten free, or who don’t like the taste of GF pancakes — use lots of cinnamon. It really helps mask the flavor of the different flours, and it helps control blood sugar — extra bonus.

Side note: I have a love affair with cinnamon. Behind salt and pepper, it is my favorite spice. I am kinda mad at gum companies since many of them stopped making sugar-free cinnamon gum. I feel like you can never have enough cinnamon!

Egg replacement: Mix 1 Tbsp ground flax seed with 2 Tbsp water. Let sit for 2-3 minutes ’til it gets gummy.

Ingredients:

1 cup HM Pancake Mix

1½ cups allergy-friendly milk (I now use almond milk, but rice milk works well too)

1 Tbsp oil

1 Tbsp sugar

1 tsp guar gum (optional – this helps GF recipes rise more like wheat flour; I use it in all my GF baking because I have a huge tub of this stuff).

1 egg or use egg replacement (see above)

1 Tbsp cinnamon

Z mix pancakesJPG

Liz Z gettin’ in on the mixin’ action.

boys pancakes

Manimal and Z scream in delight over their pancakes.

Mix the dry ingredients in a bowl and mix the wet ingredients in a separate bowl. Blend the wet and dry ingredients together (but don’t over mix). If the batter is too thick, add more liquid until it is the consistency that you want. Cook on medium-high skillet. Flip pancakes over when bubbles form on the top. When the pancakes are golden brown, they are done. Enjoy!

Orange-Cranberry Muffins

I love cranberries, and have been trying to figure out recipes to make with the abundance of cranberries that have been on sale recently.

I came up with recipe tonight, and it turned out pretty well. Little Z loved it, and the orange glaze is really delicious, and is the perfect compliment to this not-too-sweet muffin.

I used freshly squeezed orange juice for this recipe, but I am sure store bought orange juice will work just as well.
Ingredients:
Cranberry Orange Muffins:
1 cup sugar
2/3 cup orange juice
1 cup unsweetened apple sauce
¼ cup canola oil
¼ tsp salt
2 cups white rice flour
3 tsp baking powder
1 cup shredded fresh cranberries (use a blender or food processor)

Orange Glaze
I didn’t provide great measurements because I just eye-balled it. Just make the glaze thin enough to drizzle over the muffins.
powdered sugar (around 1/4 cup)
orange juice (the juice from a half of a freshly-squeezed orange)

Mix dry ingredients together; mix wet ingredients and add to the dry ingredients. Stir until thoroughly blended. Pour into oiled muffin tins (or muffin tins with paper cups). Bake in a preheated, 350° oven for 20 minutes, or until a toothpick comes out of the center clean.

let cool, and drizzle with orange glaze.

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Good Morning Coffee Cake



I made this recipe recently and it was very tasty. I adapted it from Sunny Cinnamon Bars from the cookbook, “Cookies for everyone” (if you follow this blog, I use this cookbook all the time). The original recipe calls for 1/2 cup unsalted sunflower seed kernels. Little Z reacts badly to sunflower oils and seeds, so I left them out. If you or your child doesn’t react to sunflower seeds, I think it would definitely be a great addition to this recipe by adding another element of texture.

1 cup applesauce
1 cup packed brown sugar
½ cup canola oil
1 Tbl sp ground cinnamon
¼ cup water
1½ cups white/brown rice flour
½ cup tapioca starch
dash of salt
2 tsp baking soda
1 cup raisins
1/2 cup sunflower seeds (optional)

Topping:
1 tsp cinnamon
¼ cup brown sugar
1 cup crushed Chex cereal(or safe granola)

Mix together dry ingredients in a bowl and wet ingredients in another. Stir in raisins. Pour into an 8×8 baking dish. Sprinkle sugar and cinnamon on top, and top with crushed Chex. Bake uncovered for 40 minutes in a 350° preheated oven.

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Pumpkin Pie Pancakes


My favorite time of year is the fall, and my favorite kind of pie is pumpkin. I had a hankering for both this weekend, and as a result: Pumpkin Pie Pancakes were born.

Ingredients:
1 cup brown rice flower
1 T superfine sugar
3 teaspoons baking powder
1/3 cup tapioca starch
dash of salt
1/2 cup canned pumpkin
3 T Canola oil
3/4 cup water
1 T honey
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

Preparations:
Mix all wet ingredients together with a whisk in a large bowl. Add the dry ingredients and mix with whisk. Pour some of the batter into a well heated and oiled skillet (high heat). When your pancake bubbles, flip it over and continue cooking. When pancake is golden on each side, remove from pan and place on a plate. Top with honey, powdered sugar or pure maple syrup.

NOTE: After several minutes, these pancakes stick a bit to each other if piled on top of one another. Put a piece of wax paper in between each pancake if they are going to sit on a plate for awhile, or if you are putting them in the freezer or fridge to eat later.

Tip: You can freeze your extra pumpkin in ice cube trays, and once frozen, place in a plastic zipper bag to use the next time a recipe calls for pumpkin.

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"But…they taste like WHEAT pancakes!" Gluten-Free, Egg Free, Dairy Free Pancakes

I make pancakes – a lot. I love them. They are cheap and easy, and, way too delicious to live a life without them. when I discovered my son couldn’t have wheat… or dairy or eggs, I was really sad for him. Poor little guy will never be able to have a pancake for Saturday morning breakfast, I thought sadly. Sure, I know that there are several gluten-free foods out there, but I have tried many gluten-free foods, and to be frank, they often taste like swill. But no more. I discovered a recipe that is so similarly tasting to the wheat recipe I make from a Betty Crocker cook book, I am not sure anyone who ate them would be able to figure out they are gluten, egg and dairy free. Really. You have to try these. They are amazing.

I got the recipe from “Cookies for Everyone” by Leslie Hammond and Betsey Laakso (Mini-ficent Pancakes, p. 173). I made these a couple times, and changed the recipe slightly by adding more baking powder. The original recipe calls for 2 teaspoons of baking powder, but they end up being kind of chewy and not airy, like I enjoy my pancakes.

There are several ways you can make these pancakes (i.e. use white rice flour and cornstarch in place of brown rice flour and tapioca flour) but I only included the ingredients I used.

Ingredients:
1 cup brown rice flour
1 tbl sp honey
1 tbl sp baking powder (use featherweight if you have a corn allergy, or make your own)
1/3 cup tapioca flour
¾ cup rice milk
3 tbl spoons Canola oil
dash of salt

Preparations:
Mix all wet ingredients together with a whisk in a large bowl. Add the dry ingredients and mix with whisk. Pour some of the batter into a well heated and oiled skillet (high heat). When your pancake bubbles, flip it over and continue cooking. When pancake is golden on each side, remove from pan and place on a plate.

NOTE: After several minutes, these pancakes stick a bit to each other if piled on top of one another. Put a piece of wax paper in between each pancake if they are going to sit on a plate for awhile, or if you are putting them in the freezer or fridge to eat later.

When they look like this, they are ready to be flipped.

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Oatmeal Bites (or Quinoa Bites): the most convenient toddler breakfast!




This is the easiest and most convenient breakfast I have found for Little Z. Who knew that oatmeal congeals and can be cut into bite-sized pieces? This is perfect because little Z can feed himself (which he INSISTS he must) and not get it all over, like he does if it is freshly prepared oatmeal/quinoa. What the heck is quinoa, you wonder? See my post What the heck is quinoa?! in my blog archive.

I discovered oatmeal bites by accident several months ago when I realized I had no fruit or homemade baby food to feed Z for breakfast, but I did have oatmeal in the fridge left over from the previous morning. I make a double batch of oatmeal or quinoa the night before, and it usually feeds Little Z for 2-3 mornings.

A double batch of quinoa mixed with sulfite-free organic raisins is shown in the pictures here.

INSTRUCTIONS:
Prepare the gluten-free oatmeal or quinoa as directed by the packaging, except use ¼ cup LESS water than called for per serving (i.e. if you are making a double batch of oatmeal/quinoa, then use ½ cup less water than called for on the directions).

Mix in fruit if desired, spread in container, and chill. Cut up into bite sized pieces and microwave for 15 to 40 seconds. Top with cinnamon and sugar if desired.

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