basically, when i met erin i had NO idea what celiac disease was or what it meant. all i knew was that i loved me some rolls, pasta, and cookies! so when i found out erin couldn't have these wonderful things..... i felt bad....... but then i tasted her cooking, and knew she was getting by just fine. :) i have never tasted anything erin cooked that wasn't scrumptous.
let me start by telling you one of my very favorite christmas memories. of course, every childhood christmas was very special. but the christmas that sticks out the most was just two years ago, when i had my sweet baby girl on the 12th of december. it was such a magical christmas. i loved that baby more that i could have ever imagined. the memories i have of rocking her next to the christmas tree are ones i will always hold very near to my heart.
i've never been much of a breakfast person. before i had hallie and started staying home with her, i usually grabbed whatever was easy and fast and rushed out the door to school or work.
but when i had the mornings to myself (and my newborn!) i started making breakfast a lot more, and i must say, i've become a breakfast person! (as long as it's not before 8:00am!)
pancakes are my VERRRRRRY favorite. so i leave you with a gluten-free pancake recipe!
enjoy!:)
and thanks for reading!
gluten free-pancakes
1 cup High-Protein Power Flour Blend
¾ cup buckwheat flour or millet flour
⅓ cup cornmeal
2 tablespoons light brown sugar
2 teaspoons baking powder
½ teaspoon ground cinnamon
1¾ cups milk, soy milk or rice milk
4 tablespoons vegetable oil
¼ cup honey
3 large eggs or ¾ cup unsweetened applesauce
1. Preheat a griddle to medium (350°F).
2. Whisk together the flours, cornmeal, brown sugar, baking powder and cinnamon in a large bowl.
3. In a separate bowl, combine milk, vegetable oil, honey and eggs (or applesauce). Add liquid ingredients to the dry ingredients and mix gently with a fork, just to combine.
4. Spray the griddle with vegetable oil or lightly grease the surface.
5. For each pancake, spoon ¼ cup batter onto the griddle and cook until bubbles begin to form on the surface and edges start to dry, about 2 to 3 minutes. Flip and cook another 2 minutes or until lightly browned on the bottom.
6. Serve warm or keep warm in an oven set on low heat.
¾ cup buckwheat flour or millet flour
⅓ cup cornmeal
2 tablespoons light brown sugar
2 teaspoons baking powder
½ teaspoon ground cinnamon
1¾ cups milk, soy milk or rice milk
4 tablespoons vegetable oil
¼ cup honey
3 large eggs or ¾ cup unsweetened applesauce
1. Preheat a griddle to medium (350°F).
2. Whisk together the flours, cornmeal, brown sugar, baking powder and cinnamon in a large bowl.
3. In a separate bowl, combine milk, vegetable oil, honey and eggs (or applesauce). Add liquid ingredients to the dry ingredients and mix gently with a fork, just to combine.
4. Spray the griddle with vegetable oil or lightly grease the surface.
5. For each pancake, spoon ¼ cup batter onto the griddle and cook until bubbles begin to form on the surface and edges start to dry, about 2 to 3 minutes. Flip and cook another 2 minutes or until lightly browned on the bottom.
6. Serve warm or keep warm in an oven set on low heat.
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