Oatmeal Cinnamon Pancakes

These pancakes have a great texture because of the two ways the oatmeal is used in the batter. Some is left alone and simply added to the batter, and some is coarsely ground and used like an oatmeal flour. The result is a hearty flavorful pancake that is perfect for winter mornings. The best part is that on the weekend you can make a batch and freeze them individually and pop one in the microwave any time during the week for a quick breakfast on the go. I like to serve them the traditional way with maple syrup if I have time to sit and eat , but these are so tasty heating them up and eating on the run also works. Way better than a granola bar!

Recipe:

1 3/4 cups Gluten Free All-Purpose Baking Mix

1/4 cup brown sugar

2 teaspoons baking Powder

1 teaspoon salt

1 teaspoon cinnamon

2 cups oatmeal

2 cups milk

2 extra-large eggs

4 tablespoons butter, melted

Take one cup oatmeal and pulse in a food processor until coarsely ground.  In a large bowl mix the gluten free baking mix, ground oatmeal, brown sugar, baking powder, salt, cinnamon and remaining oatmeal. In a small bowl mix the milk, melted butter, and eggs. Add to dry ingredients and mix until just combined. Heat a large non stick skillet over medium. Lightly grease with oil and drop pancake batter 1/4 cup at a time onto skillet.  Cook until bubbles form on top of pancake, flip and cook a few more minutes until done.

For information on the all-purpose gluten free baking mix used for these pancakes visit:http://www.glutenfreebakingmixes.com/catalog/item/8673315/9387068.htm

    

Strawberry Orange Muffins

A moist low calorie muffin that is perfect for this time of year when everyone, especially in the Northeast, is longing for Spring.  The strawberries are starting to arrive in the grocery stores (are on sale) and actually taste pretty sweet. They also hold up well to being pureed in the food processor along with a few other ingredients. The recipe is really quick to make and the advantage is that the food processor actually does all the work, which cuts the prep time down to about 10 minutes. I actually prefer to use store bought fresh strawberries instead of native because of the lower water content. I also can't keep native fresh picked berries long enough without my family eating them out of hand practically as soon as I get them home from the farm. 

Give these a try and watch how quickly they disappear!

For the recipe and the gluten free flour used to make these delicious muffins visit: http://www.mdillon.applybuilder.com/strawberry-muffins.html 

Gluten Free Breakfast Apple Souffle

I was looking for something different on Sunday for breakfast. I have been making omelets for a while now and was getting tired of the same old thing.  I am not overly fond of waffles and sweet pancakes ( I find them too filling), so I thought this souffle might be a nice change.  I read a recipe for a German Pancake that you bake in the oven that had more eggs than flour and some apples mixed in.  I thought I would give it a try.  The results were amazing.  It came out looking  like a souffle with a light texture and was filled with apples and had a topping of brown sugar and cinnamon, so I renamed it. I also made a few changes from the original recipe, less sugar, more cinnamon, and I used extra large eggs and of course made it gluten free.  It will become a favorite since apples are available all year and this is a nice breakfast combination of an egg dish and a sweet dish.

Right out of the oven

A delicious piece ready to eat

Recipe

1/2 cup Gluten Free All-Purpose Baking Mix

1/2 teaspoon baking Powder

1/4 teaspoon salt

6 extra-large eggs, separated

1/4 cup plus 1 tablespoon brown sugar

1/4 cup plus 1 tablespoon granulated sugar

1/2 cup milk

1 teaspoon vanilla extract

1/4 cup lemon juice

3 cups apples, peeled & diced

3 tablespoons butter

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Mix apples and lemon juice in a bowl and set aside. Combine the all-purpose baking mix, baking powder, salt, egg yolks, 1/4 cup each of brown and granulated sugar, milk, and vanilla. Beat well with an electric mixer. Add apples and juice. In another bowl beat egg whites until stiff. Gently fold egg whites into souffle batter just until combined.  Melt butter in an oven proof skillet and pour souffle batter into the pan. Combine remaining sugars, cinnamon, and nutmeg. Sprinkle on top of batter.  Bake at 375 degrees for 25-30 minutes until set in the middle and nicely browned on top.

For more information on the Gluten Free All-Purpose Baking Mix used in this recipe and more gluten free  recipes visit:www.glutenfreebakingmixes.com