The Fastest Easiest Gluten Free Pancake Recipe

April 17, 2012 by  
Filed under Gluten Free Breakfast

Here is the best simplest international recipe for the fastest easiest gluten free pancakes.

What you need:
– eggs
– yogurt
– flour

 

Preheat your nonstick frying pan or grill low to medium heat.

For each person eating, use 1 egg, 1 heaping table spoonful of gluten free all purpose flour (or any gluten free flour you like best or mixture thereof: tapioca, sorghum, rice, corn, corn starch, etc), and  1 heaping table spoonful of plain white yogurt (Fage is best). All three ingredient parts should be of equal size to each other. Stir it up until smooth.

Tip: For this smooth mix, small pancakes work best, so they don’t break when flipping.

That’s it!

You may add fruit, syrup, butter, or other accouterments at your own discretion.

Health Tip: Flour acts like sugar in the body; flour and sugars should ALWAYS be eaten at a minimum for best health and to minimize cancer probability. These pancakes have no sugar added and still taste great. Pictured here, I slightly buttered them and added strawberries to flavor. As much as I love syrup and sugar, I rarely use them anymore; when I do, I use organic natural maple syrup which is sooooo good.

International: What’s great about this easy recipe is that you can make these pancakes anywhere in the world using the local brands of flour and yogurt. Select a flour that is not made from wheat, barley, or rye, and you will have a good chance of evading stomach aches. Make sure to read the language translations for different flours and grains before you travel, so you understand what you are reading and buying. Some flours taste much better in pancakes than others, so that will be trial and error for you. Usually a mix of a few different gluten free flours is best. But for desperate times, one flour will suffice.

The flour used for the pancakes pictured here is Gluten Free Pantry’s All Purpose Gluten Free Baking Flour.

To see my super delicious deluxe version of pancakes, go to: Gluten-Free Blueberry Chocolate-Chip Banana Pancakes or for boxed pancakes from major grocers, try Bisquick.

Gluten-Free Blueberry Chocolate-Chip Banana Pancakes

November 4, 2011 by  
Filed under Gluten Free Breakfast

This sorta healthy, sorta sinful, breakfast is a regular staple at my house. After years of trial and error, this is the recipe I came up with for my Gluten-Free Blueberry Chocolate-Chip Banana Pancakes. I always alter it a bit here and there, depending on what supplies I have.

Mix well 2 eggs with 1 cup of plain yogurt (Fage tastes the best!).

Add a few drops of Vanilla and/or Orange extract, if you have it, and a dash of cinnamon or pumpkin spice. Stir them in.

Add 1/2 cup of Bob’s Red Mill Gluten-Free Cornbread Mix, this is the magick ingredient.

Add 1/4 cup of Brown Rice Flour.

Add 1/4 cup of Tapioca Flour.

Add a pinch of baking soda.

Mix well all the flour and liquid ingredients. Pre-heat a non-stick pan at medium low.

Add to the mix 1 banana, either small slices/chunks if ripe, or mashed if banana is brown and aged.

Toss in a 1/4 cup of chocolate chips and 1 cup of washed blueberries.

Gently mix in the banana, chocolate-chips, and blueberries.

* If your batter is too thick, add a little milk at your discretion. *

You may add butter to the pan or not. The pancakes are smoother without the butter, but butter tastes better.

For another treat, as if they are not loaded enough already, you can add some coconut shavings to the wet side of the pancakes while cooking. (The coconut didn’t taste all that great when I mixed it into the wet mix.)

When the edges have cooked a bit and the top doesn’t look so fluid, flip the pancakes; they should be a light golden brown.

These pancakes taste pretty great all on their own without any sugar added, but I add 1 or 2 spoons on top of organic maple syrup. Yum!

In this breakfast, you get your serving of fruit, dairy, protein, and grain. Even though it tastes amazing, it is pretty healthy, giving you the energy you need to start your day.

For pancakes that take less thought and preparation, but are also not as nutritious, Bisquick offers a very tasty Gluten-Free Pancake Mix.

Parfait for the New Year!

January 3, 2011 by  
Filed under Gluten Free Breakfast

Perfect for the new year, whether you are trying to lose weight or be healthy, is this gluten-free fresh fruit yogurt parfait, great for breakfast or dessert!

Take Organic plain yogurt (so as to avoid the mass amount of added sugars and unnatural ingredients in flavored yogurts) and stir in some no sugar natural Stevia plant sweetener plus a squirt of agave. Add some fresh fruit slices and there you have a quick, easy, and healthy mind-powering breakfast to start your day.

Pictured in my breakfast is: Organic cow milk yogurt, Argentinian blueberries, California blackberries, USA kiwifruit, Columbian bananas, and California Avocado. Quite a world wide reaching little breakfast.

It is better to buy local foods and support your local economy, but this is what I found at the local Trader Joe’s Market. Many people in many states don’t have fresh fruit due to the snow season or other regional limitations.

If you want to maximize on the amount of energy you get from your fruit parfait, check out this cool fruit nutrition values chart that tells how much protein, vitamins, and calories are in each type of fruit at The Fruit Pages.

As always, I say: Do what you can, when you can, and enjoy life as much and as healthy as possible.

Happy New Year 2011!

The Amazing Grace Breakfast: Eggs and Potatoes

November 24, 2010 by  
Filed under Gluten Free Breakfast

Your egg-eating sins are forgiven my friends!

An egg study by the University of Surrey in the United Kingdom found that “people who ate two eggs per day, while on a calorie-restricted diet, not only lost weight but also reduced their blood cholesterol levels.” Interestingly, it added that “saturated fat in the diet (most often found in pastry, processed meats, biscuits and cakes) is more responsible for raising blood cholesterol than cholesterol-rich foods, such as eggs.”

Pastries,  biscuits, and cakes are made with white flour, white flour is made from wheat, and wheat is full of gluten!

Oh yes, that is right, foods full of gluten are more responsible for high cholesterol than eggs and other natural foods that are high in cholesterol.

If you want to reduce cholesterol, gas, and stomach pain, don’t cut out the eggs from your breakfast, cut out the toast, doughnuts, pastries, and processed foods!

Eggs might be good for you. Read this Health Diaries list with which I agree about the great qualities of eggs, such as reducing risk of breast cancer, maintaining good eyesight, and improving hair.

Read more

Weirdo Waffles

June 18, 2010 by  
Filed under Gluten Free Breakfast

Never thought I would be able to eat waffles when I went gluten-free, and now, with my Weirdo Waffles, I am in heaven! These Weirdo Waffles are good for breakfast or a dinner dessert. This waffle will make your home smell delicious.

ESSENTIAL WAFFLE INGREDIENTS

(per 2 waffle squares or 1 person)

  • 1 egg
  • 1/3 cup of nonfat plain yogurt
  • 1/3 cup of gluten free flour (I use rice flour for 1/2, plus 1/4 all-purpose baking mix, and 1/4 corn starch in my mix)
  • 1/6 of a teaspoon of baking soda (add last or it will destroy your egg & yogurt)

ADDITIONAL WEIRDO WAFFLE FLAVOR INGREDIENTS

(use at your discretion)

  • 3 drops of orange flavor oil
  • 5 drops of pure bourbon vanilla extract
  • 11 chocolate chips
  • 11 blueberries
  • 1/2 banana thinly sliced

DIRECTIONS

  • Stir well all the ingredients
  • Butter or spray with oil the heated waffle gridiron
  • Pour the mix evenly on the waffle maker
  • When your light indicator signals it is done, remove it (waffle should be browned)
  • Decorate your waffle with syrup, agave, honey, jam, or cinnamon sugar

AS A DINNER DESSERT

Using all the above ingredients, after the waffle is prepared and on the plate, add some hot fudge and a scoop of vanilla ice cream to really blow away your guests.