Breakfast Dishes
Lemon Ricotta Cheese Pancakes with Strawberries
May 5th
Lemon Ricotta Cheese Pancakes with Strawberries
Yields: 12 pancakes
Ingredients:
3/4 cup gluten free all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons sugar
1 cup grass fed ricotta cheese
2 eggs
2/3 cup non-dairy milk (I used cashew milk)
1 lemon, zested and juiced
Butter, for griddle
Fresh strawberries, for garnish
Confectioners’ sugar, for garnish
Directions:
Preheat a nonstick griddle.
Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl.
Whisk the flour mixture into the wet ingredients until just combined.
Brush the hot griddle with butter.
For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.
Top with fresh strawberries, and sprinkle with confectioners’ sugar.
Valentine’s Day Red Velvet Pancakes {Gluten Free}
Feb 11th
If you ever needed a reason to have red velvet for breakfast, well Valentines Day would be the perfect time, and these Gluten Free Red Velvet Pancakes with a Cream Cheese Mascarpone Glaze would be the answer!
I had a big heart-shaped cookie cutter that I decided to use to make them even sweeter!
Valentine’s Day Red Velvet Pancakes {Gluten Free}
Ingredients for the pancakes:
1 1/2 cups Pamela’s Pancake and Baking Mix
2 tablespoons cocoa powder
2 tablespoons turbino sugar (or palm sugar or organic brown sugar)
1 large ege
3/4 cup Hemp milk (or your favorite nut milk)
1/4 cup Greek yogurt
1 tablespoon red food coloring (preferably all natural)
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
Raspberries (fresh or frozen) for topping (optional)
Maple Syrup
Ingredients for the Glaze:
2 oz. cream cheese, softened
2 oz. mascarpone cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
Directions:
Make the pancakes: Mix all of the dry ingredients together in a large bowl. Whisk thoroughly to combine until all lumps are gone.
In a separate bowl, thoroughly mix the Hemp milk, yogurt, egg, vanilla, and food coloring. Make a well in the center of the dry ingredients and add the wet mixture. Stir until mostly combined. Add in the melted butter and fold gently to mix.
Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. *See tips below for making heart-shaped pancakes. Flip and cook for 1 minute more. Serve with cream cheese topping.
Prepare Topping: In medium bowl, whip softened cream cheese and mascarpone until smooth. Add remaining ingredients and mix smooth. Add a scoop between each pancake and on top of the Red Velvet Pancakes! Garnish with raspberries and syrup and enjoy!
Tips:
*If you wish to make heart pancakes, use a heart shaped pancake mold or metal cookie cutter. Be sure to grease inside of mold and fill 1/2 way with pancake batter. Remove mold when ready to flip.
*Make-ahead tip: Mix dry ingredients and make topping the night before. Cover and place pancake mix on counter, and topping in refrigerator. Next morning, remove topping so it can become room temperature, and just add wet ingredients to pancake mix, cook and serve.
Cranberry Eggnog Pancakes
Dec 30th
I had some leftover eggnog from our Christmas dinner. For our Sunday pancake breakfast, I decided try something different. I paired the eggnog with dried cranberries and made cranberry eggnog pancakes. Rich, decadent and delicious and sure to please.
Cranberry Eggnog Pancakes
Yields: 6 4″ diamater pancakes
Ingredients:
1 cup Gluten Free All-purpose Flour (I used Bob Mill’s available on Amazon)
3/4 cup eggnog (I used the full fat version)
1 egg
1 tablespoon coconut oil, melted
1/2 cup cranberries (fresh, dried or frozen)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Directions:
Melt coconut oil in skillet. Set aside.
Mix flour, cinnamon and nutmeg in a bowl. Stir in egg and eggnog. Add melted oil and mix until there aren’t any lumps. Fold in cranberries last. I found this batter to be pretty thick. You may want to add water or regular milk to thin it out some.
Preheat your medium-large non-stick skillet at medium heat. Oil the pan with Rice Bran oil*. Use 1/4 cup measure to put batter in pan.
Once you see little air bubbles forming, its probably time to flip. Cook until golden on both sides.
Serve with maple syrup and more cranberries!
*I like using Rice Bran oil because it has a high smoke point which makes it perfect for stove top cooking.
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{Gluten Free} Cinnamon Swirl Skillet Bread with Cream Cheese Mascarpone Icing
Dec 26th
{Gluten Free} Cinnamon Swirl Skillet Bread with Cream Cheese Mascarpone Icing
Serves 8
Ingredients:
1 cup White Rice Flour
1/2 cup Brown Rice Flour
1/2 cup Quinoa Flour
1 1/3 cups turbinado sugar
6 teaspoons cinnamon, divided
1 tsp baking soda
1/2 tsp baking powder
3/4 tsp Xanthan Gum
1/2 tsp sea salt
1 egg
1/4 cup Extra Virgin Olive Oil
1 cup milk or dairy free milk (I used Hemp)
1/4 cup grass fed heavy whipping cream
1 tsp Vanilla
2 tablespoons grass fed butter (melted)
3 tablespoons sugar
Directions:
Preheat oven to 375°F. Spray cast iron skillet with cooking spray (I used olive oil spray) and set aside.
In a large mixing bowl, combine oil, egg, milk, cream and vanilla in a bowl. In a separate bowl, combine the sugar, flours, cinnamon, baking soda, xanthan gum, baking powder and salt. Gradually add the dry ingredients into the wet. Mix just until combined.
Pour mixture into prepared skillet.
In a small bowl, combine melted butter, sugar and cinnamon. To make the cinnamon swirl, use a butter knife dipped in butter sugar mixture and pull through batter in desired design (I made a series of swirls/circles.)
Bake for about 25-35 minutes or until the top is golden brown.
Let cool slightly and top with Cream Cheese Mascarpone Icing
Cream Cheese Mascarpone Icing
Ingredients:
4 tablespoons unsalted grass fed butter, softened
2 ounces cream cheese, softened (I used Goat’s Milk Cream Cheese)
2 ounces mascarpone cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Directions:
In a large bowl, beat together the butter, cream cheese, and mascarpone cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a little bit at a time until smooth and creamy. Beat in the vanilla extract.
Pumpkin Power Oatmeal
Nov 19th
As you know, if you’ve been following my blog or Facebook page for any length of time, oatmeal is one of my favorite go to breakfast dishes. I have it practically every morning which the exception of Sundays which are reserved for pancakes.
This morning I decided to power it up a notch by adding pumpkin puree and gluten free granola to the mix. Pumpkin oatmeal packs a powerful low fat nutritional punch on cold dark mornings. It’s like eating pumpkin pie for breakfast.
Pumpkin Power Oatmeal
Serves: 6
Ingredients:
1 cup gluten free steel cut oats
3 cups water
pinch of salt
1/2 cup pumpkin puree
1 tablespoon brown sugar
pumpkin pie spices, to taste (I use cinnamon, ginger, cloves, and allspice)
Gluten free Granola for topping (I used Udi’s brand available on Amazon)
Nut milk (I used Hemp milk)
Directions:
Combine oats, water and salt. Bring to a boil. Cover and reduce heat and simmer for 10-20 minutes (I usually do 10 minutes). Let sit for 5-10 minutes.
Pour into mixing bowl. Add pumpkin puree, spices and sugar. Mix well.
Spoon into serving bowls.
Top with milk and enjoy!
BananaBerry Crunch Oatmeal
Oct 25th
BananaBerry Crunch Oatmeal
Serves: 6
Ingredients:
1 cup gluten free steel cut oats, pre-soaked (preferably overnight)
3 cups of water
1 teaspoon cinnamon
Grass Fed Butter, topping (I use 1/2 teaspoon per serving)
Local Honey, topping (I use 1/2 to 1 teaspoon per serving)
Banana (I use 1/2 banana per serving)
Organic strawberries (I use 3 strawberries per serving)
Gluten Free Granola (I use 2 tablespoons per serving)
Nut Milk, optional (I’ve used a variety of nut milks from coconut to hemp)
Directions:
Prepare pre-soaked oatmeal to package directions. Set aside for 5 minutes. Add cinnamon and mix well.
In the meantime, slice strawberries and bananas. In the bottom of each bowl, line the strawberries next to each other. Scoop 1/2 cup of prepared oatmeal in the center of the ring of strawberries. Add butter and honey. Top with sliced bananas. Next, add granola on top.
Top with milk and enjoy!
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Dark Chocolate Chili Pancakes with Raspberry Sauce & Coconut Cream
Oct 21st
Dark Chocolate Chili Pancakes with Raspberry Sauce and Coconut Cream
Makes 6-9 pancakes
Ingredients
For raspberry sauce:
1 pound fresh or frozen raspberries (do not thaw if using frozen)
2 teaspoons turbinado or palm sugar, more to taste
For chocolate pancakes:
1 cup Pamela’s Gluten Free Baking Mix plus 2 tbs. if needed to thicken batter (available on Amazon)
1 cup coconut milk (I’ve used both unsweetened original and vanilla flavor)
1 egg
1 tablespoon coconut oil, melted
1/2 cup cacao powder (here’s the link to the brand I use, available on Amazon)
1 teaspoon cinnamon
1 teaspoon red chili flakes (if you want it a little less spicy, use 1/2 teaspoon instead)
1/2 teaspoon fine sea salt
1 teaspoon vanilla extract
4 ounces chopped dark chocolate with 70% cocoa content (I like Green & Blacks — they have a 70% and an 85%)
Coconut Cream, for serving (optional) (Check out my recipe here)
Maple syrup, for drizzling
Directions
For the raspberry sauce:
Add the raspberries and turbinado or palm sugar to a small pot. Bring to a boil and simmer over low heat for 25 to 30 minutes until raspberries have fallen apart and sauces has thickened. If you are in a hurry, you can simmer the berries for a few minutes until they are warmed through.
For the pancakes:
Mix all the ingredients, except the chopped dark chocolate in a bowl, making sure to stir out any lumps. Fold in chocolate last. Batter should not be too thin or too thick.
Preheat your medium-large non-stick skillet at medium heat. Oil the pan with Rice Bran oil*. Use 1/4 cup measure to put batter in pan.
Once you see little air bubbles forming, its probably time to flip. Cook until golden on both sides.
This is how I serve them: put desired amount of pancakes on your plate, top with raspberry sauce then top with a nice dollop of Coconut Cream. Last, drizzle with maple syrup. Sigh.
*I like using Rice Bran oil because it has a high smoke point which makes it perfect for stove top cooking.
Almond and Orange Blossom French Toast with Berries and Coconut Whipped Cream
Oct 20th
I love French Toast, but haven’t made it in recent years after I became gluten sensitive thinking that it wouldn’t taste as good using gluten free bread. But after having gluten free French Toast at Food for Thought on a recent trip to Williamsburg back in September, I changed my mind and was inspired to make it again. Today, I made Almond and Orange Blossom Frech Toast with Berries and Coconut Cream. After seeing Ally’s Almond Crusted French Toast blog post last week, I decided to steal that idea and crust our toast with almonds as well. I’ve never had it that way before and it was really delicious!
Serves: 2
Ingredients:
4 slices of gluten free bread (I used Udi’s brand)
2 tablespoons butter, grass fed
1 egg, beaten
1/2 cup heavy whipping cream
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon orange blossom extract
1/2 cup almonds (grind in food processor)
2 tsp brown sugar (brown raw sugar)
4-6 Strawberries, sliced
1/2 cup organic fresh raspberries
1/2 cup Coconut Whipped Cream
Directions
For French Toast:
In medium bowl, whisk together the egg, heavy whipping cream, cinnamon, vanilla, almond and orange blossom extracts.
On a plate, mix brown sugar and ground almonds together.
Dip slices of bread in egg mixture. Make sure you coat all sides and edges. Let excess drip off. Dip sides of bread into ground almond mixture.
Melt butter in large skillet over medium heat.
Place bread slices in skillet and cook a few minutes on each side until golden brown. Do not crowd the pieces of bread.
For Fruit:
In a medium bowl, mix raspberries and strawberries and set aside.
For Coconut Whipped Cream:
To coconut whipped cream (see recipe here) add 1/2 teaspoon each of almond and orange blossom extracts.
To serve, plate French Toast. Top with berries, coconut whipped cream and drizzle with maple syrup. Enjoy!
Blueberry Coconut Pancakes Gluten Free
Oct 10th
These are the perfect pancakes. Light and fluffy on the inside, crisp and golden on the outside. I used Pamela’s Gluten Free Baking flour mix for these. I highly suggest buying it, as it is hassle free and will ensure quality texture and outcome every time.
Gluten Free Blueberry Coconut Pancakes
Makes: 8-9
Ingredients:
1 cup Pamela’s Gluten Free Baking Mix plus 2 tbs. if needed to thicken batter
3/4 cup coconut milk (I’ve used both unsweetened original and vanilla flavor)
1 egg
1 tablespoon coconut oil, melted
1 cup organic blueberries (fresh, dried or frozen)
Directions:
Mix all the ingredients in a bowl, making sure to stir out any lumps. Fold in blueberries last.
Batter should not be too thin or too thick.
Preheat your medium-large non-stick skillet at medium heat. Oil the pan with Rice Bran oil*. Use 1/4 cup measure to put batter in pan.
Once you see little air bubbles forming, its probably time to flip. Cook until golden on both sides.
Serve with maple syrup, fruit, walnuts or plain!
*I like using Rice Bran oil because it has a high smoke point which makes it perfect for stove top cooking.
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Banana Pecan Grain-Free Pancakes
Sep 16th
Pancakes are our favorite Sunday breakfast. I used to beg my husband to make them for me because I didn’t know how. I mean I could read the directions of what to put in the bowl, but I just didn’t have the knack to make them golden, smooth and semi-round. Well, one Sunday morning we wasn’t moving fast enough for me and I was hungry. So, being a little defiant, I said I’m going to make them myself.
Well, all I can say is they tasted better than they looked. Gradually I got better with each passing week. I’ve even graduated from Pamela’s Gluten Free Pancake Mix and have ventured into making my own blends. What’s the secret for incredible pancakes?
1. Measure your flour by spooning gently into a measuring cup and then leveling off with a knife. If you just scoop from the flour bag, it will be much more compact, meaning more flour, meaning tougher pancakes.
2. Use a light hand! Stir ingredients together gently; don’t be busting out your muscles to impress your breakfast guests. The more you stir, the tougher the pancakes. Stir only until dry ingredients are moistened.
3. Heat the pan (or griddle), but not too much. Flick some water at the preheated surface – if it jumps and sizzles, the pan is ready. You want to keep the temperature at medium or slightly cooler – to get browning, but to allow the bubbles to form on the surface before the first side gets too dark.
4. Put only enough oil in the pan to lightly coat it. I use a basting brush to spread the oil around. This will prevent oil splatter. You only have to do that one once, it is not one you want to repeat.
Makes 9 pancakes
Ingredients:
1/2 cup organic almonds, soaked and dried (will make 1/2 cup of almond flour when ground)
1/2 cup of dried, unsweetened, shredded organic coconut (will make 1/2 cup of coconut flour when ground)
1/4 teaspoon salt
1 teaspoon aluminum-free baking powder
2 teaspoons vanilla
5 organic range-free large eggs
1/3 cup organic coconut milk
2 tablespoons organic maple syrup
2 bananas, sliced into thin rounds
1/2 cup of pecans, toasted
Rice bran oil (or your choice of fat) for cooking.
Directions:
Grind almonds in blender until fine. Grind coconut in blender until fine. Break up any clumps of coconut flour or almond meal.
In a bowl mix all the dry ingredients together—almond meal, coconut flour, salt, and baking powder. In a second bowl, mix all the wet ingredients— vanilla, eggs, milk, and maple syrup. Add the wet ingredients to the dry ingredients. Mix batter.
Toast pecans in small frying pan. Stirring occasionally for about 5 minutes. Let cool slightly. Chop about 2/3 of pecans and fold into mixture.
Laddle 1/4 cup of batter onto oiled skillet. Place desired amount of bananas on top of pancake mixture. Let the pancake cook at a low flame until bubbles form. Loosen the pancake and flip.
Since eggs are a very delicate protein and there are five eggs in this recipe, I cooked these pancakes with a very low flame. I used two skillets to speed up the process. You may want to try a griddle at a low heat.
