Tuesday, November 17, 2009

My Favorite Breakfast Foods

If you don't have a grain mill, you may want to try gluten-free flours. I'm not an expert in that area, but there are lots of bloggers out there who are!

Note: I have a special "Breakfast Syrup" container that is half syrup/half water so we can dunk our pancakes and waffles without consuming so much!

Pancakes & Waffles

2 1/4 cup freshly-milled wheat flour
1 T aluminum-free baking powder
1/2 tsp sea salt
1 1/2 cup organic whole milk, almond milk, etc.
2 T raw honey
2 T olive oil or melted butter
2 eggs

Mix dry ingredients well. Put milk in small pan on stove to gently warm. Whisk in honey and oil, then eggs. Add to dry ingredients and mix briefly, until blended but still lumpy. Pour by the 1/3 cup onto electric skillet. Flip. Serve with organic butter and real maple syrup.

For Apple Pancakes (my fav!): Add 1 - 2 tsp cinnamon to dry ingredients. Core 2 small apples and dice small, shred, or put in mini food-processor to shred. Mix in at the end.

For Blueberry Pancakes: Stir in 1 cup fresh or frozen blueberries at the end.

For Peach Pancakes: Add 1 - 2 tsp cinnamon to dry ingredients. Reduce honey to 2 tsp. Stir in drained can of peaches (diced) in their own juice at the end.

For Waffles: Double the recipe. It takes about 2 minutes, 35 seconds on my big waffle iron. I love to make these Saturday morning and then pop the leftovers in the toaster on Sunday for a quick, easy breakfast before church! You can add any of the above fruit options for waffles as well.

For Thin Pancakes or Crispy Waffles: Reduce flour to 2 cups and increase milk to 1 3/4 cup.


2 cups freshly-milled flour
4 tsp aluminum-free baking powder
1 egg
3/4 cup organic whole milk, rice milk, etc.
1/4 cup raw honey
1/4 cup olive oil or melted butter

Preheat oven to 325 degrees. Combine flour and baking powder in large bowl. Whisk eggs, milk, honey, and oil. Add to dry ingredients and mix until just combined. Line 12 - 15 muffin cups and fill with batter. Bake for 15 - 20 minutes or until golden brown on top.

For Banana Muffins: Fold in 1 1/2 mashed ripe bananas and 1/2 tsp cinnamon until just blended at end.

For Berry Muffins: Fold in 1/2 cup berries at end.

For Carrot Muffins: Add 1/2 tsp cinnamon to dry ingredients and fold in 1 cup shredded carrots at end. (They're good and also go great with dinner! You can add 1/2 cup raisins too if you like.)

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