Breakfast « Low Fat Vegan Cooking

June 26, 2010

Multi-Grain Gluten Free Pancakes and Raspberry Sauce

Filed under: Breakfast, Gluten Free, Higher Calorie Density — Tags: Gluten Free, low fat, McDougall, MWL, pancakes, vegan — admin @ 1:02 am

Multi-Grain Gluten Free Pancakes featuring Buckwheat with Raspberry Sauce

Multi-Grain Gluten Free Pancakes with Raspberry Sauce

The first five times i made this recipe, the pancakes were different every time, as i adapted the recipe depending on how my husband and i liked the last batch. From then on they have remained more or less the same, depending only on what flours i have.

I have come to like these particular pancakes better than my long favorite whole wheat ones. And with all the flavors, even a person new to low fat cooking might not miss the oil.

Makes about 21 ¼ c. pancakes

Preparation about 45 minutes, including time to do other things like the rest of the meal

Freezes well

Best fresh off the stove

¾ c. brown rice flour

¾ c. buckwheat flour

¼ c. sorghum flour

¼ c. amaranth flour

2 T. ground flax seeds

¼ c. vegan sugar (raw is fine)

1 T. baking powder

1 t. baking soda

1 t. agar agar (flakes or powder)

½ t. salt

2 c. vegan milk

Heat oven to 170°.

Mix dry ingredients together (everything but the vegan milk). Add milk and stir until all the dry ingredients are moistened.

Heat a non-stick skillet or two briefly. Drop batter on the skillet and cook about 1 minute per side. Keep warm in the oven until all are done and/or all partakers are assembled.

Serve with raspberry sauce, maple syrup, or fresh fruit with or without soy yogurt.

Raspberry sauce:

Makes about 4 servings

Preparation about 5 minutes

Freezes well

Can be made ahead

Wash 1 ½ c. fresh raspberries. Drain well. Put in a small pan with 2 T. vegan sugar. Heat about 4 minutes, until the berries release their juice. Stir frequently at first, and then constantly.

Adapted from Ellen’s excellent website I Am Gluten Free

Nutritional information – not guaranteed to be accurate:

Per pancake if 21 are made: 65 calories/1.4 g protein/.9 g fat

Per Serving if you have 4 servings: 342 calories/7.8 g protein/4.7 g fat

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May 15, 2010

Tofu Benedict with Roast Beets and Asparagus

Filed under: American Cuisine, Breakfast, Gluten Free, Higher Calorie Density, Main Dishes, Sauces, Side Dishes — admin @ 1:05 am

Tofu Benedict with Roasted Beets and Asparagus

Tofu Benedict with Roast Beets and Asparagus

My special treat for breakfast was Eggs Benedict. It turns out this was probably an American invention, which was either invented from scratch several times, or adapted without noting the original dish that the chef knew about. I see chefs often do this if they change the dish. I know that recipes can be invented in more than one place, as i have invented something myself, and then found other quite similar recipes.

In any case, i saw several recipes for Tofu Benedict which didn’t differ much from the recipe i originally tried, which like so much else, was by Sarah Kramer, and was far superior to any other version. I wanted a special occasion breakfast, and pulled out my notes on that recipe, and then made it lower fat, and here is the result. I must say, i did like it with the veggie bacon as well as the tofu of the original version, but it is satisfying both from taste and from knowing you are eating a relatively healthy dish.

Tofu Benedict would be good for supper or lunch, too.

My tofu comes in 14 oz. packages, though i often see recipes for 1 lb. I think either amount works, if you don’t want to waste food, although the smaller amount is fine, if you want to use it.

If you are going to serve roast vegetables, start them first, as they take longer to bake.

Makes 4 servings

Preparation about 45 minutes

Tofu can be marinated and sauce made ahead

14-16 oz. firm tofu, drained and pressed

¼ c. apple cider vinegar

¼ c. low sodium tamari

4 slices whole wheat or gluten-free bread

4 large or 8 small slices tomato

Sauce:

½ c. nutritional yeast

2 T. whole wheat flour, or brown rice

½ t. salt (optional)

1 c. water or vegan milk

1 t. low sodium tamari

1 t. Dijon mustard (optional)

Whisk together vinegar and tamari. Pour this into an 8 x 8 baking dish. Slice the tofu and put it into the pan, then turn it over. Marinate at least15 minutes, turn the tofu, and marinate at least 15 more minutes.

Preheat oven to 450° the last fifteen minutes you marinade the tofu.

Bake the marinated tofu in the marinade about 20 minutes, until it is browner and a little firmer, and the marinade is largely absorbed or evaporated.

Meanwhile, stir the nutritional yeast, flour, and optional salt together. Add water or vegan milk and tamari and stir well. Stir in optional mustard. Simmer on low heat, stirring frequently, until ready to serve.

Toast the bread a few minutes before the tofu is done.

On each slice of toast, place 1 tofu piece, 1 or 2 slices of tomato, and 1/4^th of the sauce. Serve immediately.

Adapted from Faux Eggs Benny in How It All Vegan by Sarah Kramer.

Nutritional information – not guaranteed to be accurate:

Per Serving – 346 calories/38.2 g protein (11.1%)/10.1 g fat (26.2%)

Roast Beets and Asparagus

Makes 4 servings

Preparation about 10 minutes

Can be made ahead

Freezes well

4 large beets

2 bunches asparagus

salt and/or spices such as barbecue spices

The secret to roasting vegetables without oil is to cover them. You still get most of the roasted flavor, but without the dryness that you can easily get with roasting without a moistening ingredient.

Slice the beets about 1/3 inch thick, and either leave the asparagus whole or cut it into bite sized pieces. Break off the tough ends of the asparagus. Just bend it and it will break along where the tough part begins. Or you can cut it off about where it gets thick, if you want straight ends.

Put the vegetables on a baking sheet in a single layer. You might want to use two separate pans so the asparagus doesn’t turn beet red. Sprinkle with the seasoning of your choice, and cover with parchment paper. Seal this in with aluminum foil. The parchment paper stops any aluminum from contaminating the veggies.

Bake at 450° about 45 minutes, or until tender. Serve warm or room temperature.

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May 8, 2010

Banana Bread with Optional Walnuts and Chocolate Chips

Filed under: American Cuisine, Breads, Breakfast, Higher Calorie Density — admin @ 1:02 am

Banana Bread with Walnuts and Chocolate Chips

Banana Bread with Optional Walnuts and Chocolate Chips

My daughter has been making gluten free banana bread with chocolate chips recently, and i decided to try a version myself.

The plate you see the result on was made by laying a piece of lace cloth on the wet clay, and glazing in two different colors. I found it at a crafts fair some years ago.

There are many versions of low fat banana bread. You might like a more sweet or a less dense loaf, both of which are attained by adding more bananas. But i think this amount balances best with the chocolate chips, if you are going to use them. Walnuts relieve the sweetness, but you don’t need a lot to do that.

For some reason, raw sugar crystals don’t melt well in this recipe. Whole Foods carries granulated vegan sugar.

Makes 1 large loaf or about 12 muffins

Preparation about 30 minutes

Can be made ahead

Freezes well

2 ½ c. whole wheat flour

1 ½ t. baking powder

½ t. baking soda

½ t. salt

¾ c. granulated vegan sugar

3 medium bananas, about 1 ¾ c. chopped

½ c. almond or other vegan milk

2 t. apple cider vinegar

1 t. vanilla extract

½ c. chopped walnuts (optional)

½ c. vegan chocolate chips or a fair trade chocolate bar, chopped (optional)

Preheat oven to 375°. Prepare baking pans or tins with oil or paper liners.

Mix dry ingredients.

Mix wet ingredients in a food processor until smooth.

Mix wet and dry ingredients together.

Add optional nuts and chocolate and mix well.

Bake 50-60 minutes for a loaf, or 40-45 minutes for muffins, until top is browned and toothpick comes out clean – you may have to try several times not to hit a chocolate chip.

Adapted largely from two recipes:

Banana Split Tea Bread in Vegan Planet by Robin Robertson.

Banana Bread from Post Punk Kitchen by Isa Moskowitz and Terry Romero.

Nutritional information – not guaranteed to be accurate:

Plain 1/12th recipe: 155 calories/3.5 g protein (9.2%)/.6 g fat (3.6%)

With walnuts: 187 calories/4.3 g protein (9.3%)/3.8 g fat (18.4%)

With walnuts and chocolate chips: 233 calories/5 g protein (8.5%)/6.4 g fat (25.2%)

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April 24, 2010

Zucchini Bread or Muffins

Filed under: Breads, Breakfast, Higher Calorie Density — admin @ 1:02 am

Zucchini Muffins with Applesauce, Raisins, and Walnuts

Zucchini Bread or Muffins

I didn’t grow up on zucchini bread, although my stepfather grew huge zucchinis that my mother tried to find creative ways to use. I know i had it a few times before, but it wasn’t until my good friend Melissa made it for me that i grasped that it was delicious. Until then, i thought of zucchinis as something to add to other vegetables, not as a star of a recipe. Of course i had to make my own version, although hers was great and vegan too!

I made zucchini bread (which has little flecks of green) to go with the 10 Green Things Soup i also made.

Makes 1 loaf or about 16 muffins

Preparation about 70 minutes, including making applesauce

Can be made ahead

Freezes well

3 c. whole wheat flour

3 ½ t. baking powder

½ t. baking soda

1 t. salt

1 T. ground cinnamon

1 T. Ener-G egg replacer, dry

1 c. raw sugar

2/3 c. unsweetened applesauce

2 t. apple cider vinegar

2 t. vanilla extract

3 c. zucchini, grated

1 c. raisins

½ c. chopped walnuts (optional)

½ c. vegan milk (i used soymilk)

If you need applesauce, and i prefer homemade, cut up about 3 medium sized apples and cook them over medium heat with about ½ c. water until soft, and water reduced by at least half, about 10 minutes. Cool. Put the cooked apples in a blender and process. Measure out 2/3 c. of the puréed apples and save the rest for another recipe.

Preheat the oven to 350°.

Mix dry ingredients together.

Mix the wet ingredients together, except the vegan milk, and add to the dry ingredients, and mix briefly.

Add the grated zucchini, raisins, and optional walnuts, and stir these in well.

Add the vegan milk and mix briefly.

Pour into an oiled loaf pan or paper baking cup lined muffin tins.

Bake the loaf about 45-50 minutes, when the top is browned and a knife comes out clean. Use a knife to get a bigger sample of the inside, as it can be hard to tell if it is really crumbly or still too moist.

Bake the muffins about 35-40 minutes, until toothpick comes out clean.

Inspired by Melissa’s Zucchini Bread and adapted from Zucchini Bread in How It All Vegan by the greatest cook i know Sarah Kramer, and her friend, Tanya Barnard.

Nutritional information – not guaranteed to be accurate:

Per Serving – 1 muffin or 1/16^th loaf with walnuts: 188 calories/4.2 g protein (8.9%)/ 3 g fat (14.4%)

Per Serving – 1 muffin or 1/16^th loaf without walnuts: 163 calories/ 3.6 g protein (8.9%)/.6 g fat (3.3%)

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April 10, 2010

Oatmeal Whole Wheat Bread

Filed under: Breads, Breakfast, Higher Calorie Density — admin @ 1:06 am

Oatmeal Whole Wheat Bread

Oatmeal Whole Wheat Bread

The little loaf pans in the photograph are a birthday present, and came from Emerson Creek Pottery.

This is a favorite and quick bread to make. It goes with many things.

I’ve also made it with rice and sorghum flour and oatmeal, with great success, though many people with gluten sensitivities can’t handle the oatmeal.

If you want a less calorie dense bread, you can make it with water.

This bread is also good with about 2 T. poppy seeds, or Italian herbs, ½ c. fresh or ¼ c.dried. Or try it with cinnamon and sugar, about 1 T. cinnamon and ¼ c. more sugar.

Makes about 12 slices

Preparation about 15 minutes

Can be made ahead

Freezes well

2 c. rolled oats

2 c. whole wheat pastry flour

1 T. baking powder

1 t. salt

¼ c. vegan sugar

2 c. vegan milk

Preheat oven to 450°.

Mix dry ingredients. Add vegan milk. Pour into a lightly oiled loaf pan or three mini-loaf pans. Or, this would make about 24 muffins.

Bake about 30 minutes for the loaves, 25 for the muffins. Check with a toothpick to see if the inside of the loaf is still wet.

Adapted from Kissing Cousins Oat Bread by the terrific Sarah Kramer.

Nutritional information – not guaranteed to be accurate:

Per Serving – using almond milk – 146 calories/5.1 g protein (13.9%)/1.7 g fat (10.2%)

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March 13, 2010

Scrambled Tofu

Filed under: Breakfast, Gluten Free, Higher Calorie Density, Main Dishes — admin @ 1:10 am

Scrambled Tofu with Whole Wheat Toast and Clementine Mandarin Oranges

Scrambled Tofu with Fresh or Sun-Dried Tomatoes and Italian Herbs

Scrambled Tofu has long been a special occasion breakfast for me, adapted from a scrambled egg dish from my vegetarian days. It was late, and i was tired, and i opened the frig and got out what i could find for a quick supper. I originally used fresh tomatoes, but then i discovered sun-dried tomatoes with Italian herbs in olive oil, and i used that, which made the dish even quicker and more delicious. I used dried herbs until fairly recently, but that too has changed. These days, i use plain sun-dried tomatoes in the winter and fresh tomatoes in the summer and fresh herbs year round if we have them, and i still consider this one of my favorite treats. Usually i have it for breakfast, but it is a good simple supper too, and fast enough to give you time to make a salad, at least a carrot and raisin salad.

Sun-dried tomatoes plump up fairly quickly, especially if they are not too old.

As i have said in other posts, i buy a lot of fresh herbs, not always knowing what i’m going to do with them. You can freeze them if they start to get old, and the frozen ones are fine in this dish.

Red onion is especially fine with this dish. Scallions are another possibility, although some of us mind them in the morning.

I especially like thyme, in this and most Italian dishes, so i use a preponderance

of that, along with basil, oregano, and sage. I love marjoram, though i have never found it fresh, but sometimes i put dried marjoram in with the fresh herbs.

Scrambled Tofu with Fresh or Sun-Dried Tomatoes and Italian Herbs

Makes 4 servings

Preparation about 15 minutes

Can be made ahead

14-16 oz. firm or extra-firm tofu

¼ c. sun-dried tomatoes

¼ c. water

Or:

2 medium fresh tomatoes

½ white onion or 1 red onion

¼ c. fresh Italian herbs

Or:

1 T. dried Italian herbs

Chop the sun-dried tomatoes into ¼ inch squares. Scissors make this easy. Put in a small pan with ¼ c. water and the dried herbs, if using, and bring to a boil, then reduce heat and cook about 10 minutes until the water is absorbed, but watch carefully the last couple of minutes.

Meanwhile, chop the onion into about ½ inch pieces and cook in a large non-stick skillet in ½ c. water until the water is absorbed and the onion tender, about 10 minutes.

Drain the tofu and wrap in a clean towel and press lightly.

Chop the tomatoes and herbs, if fresh.

When these steps are done, crumble the tofu into the skillet with the onions, and add the fresh tomatoes and herbs, if using. Cook until the tofu is hot and the tomatoes have released their juice.

Serve with toast and fresh fruit or your choice of accompaniments.

Nutritional information – not guaranteed to be accurate:

Per serving – 118 calories/13.4 g protein (45.3%)/5.5 g fat (41.9%)

The nutritional information is almost the same whether you use fresh or sun-dried tomatoes and herbs.

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February 15, 2010

Valentine’s Breakfast

Filed under: Breakfast, Feasts, Higher Calorie Density, Holidays — admin @ 9:28 am

Strawberry Scones, Strawberry Smoothie, and Strawberry Tea

Here’s what i had for Valentine’s Day breakfast:

Strawberry Scones with my Mom’s Strawberry Jam and Soy Yogurt
Strawberry Smoothie with Banana and Soymilk
Strawberries, Banana, and Clementines
Tropic of Strawberry Tea by Celestial Sseasonings

Hope you had a good day!
Raven

Strawberry Scones 2/15/10

Makes about 15 medium scones, depending on the cooky cutter

Preparation about 40 minutes

Can be made ahead, but best fresh out of the oven

Freezes well for about two months

1 ¾ c. whole wheat flour

3 T. – ½ c. vegan sugar

2 ½ t. baking powder

½ t. salt (optional)

3 T. – 1/3 c. cashew or almond butter

1 ½ c. strawberries, chopped

4 – 6 T. vegan milk

Toppings:

Strawberry jam

6 – 12 ounces soy yogurt – plain, vanilla, or strawberry

1 – 2 T. sugar to sweeten the soygurt if plain

Mix dry ingredients. Incorporate the nut butter – an electric mixer makes this easy. Add the vegan milk until you can gather the mixture into a ball. Mix in the strawberries carefully so as not to crush them, not that this affects the flavor.

Roll out about ½ inch thick on a lightly floured board and cut with any cooky cutter(s) you like. Or you can pat the scones into shape or drop them by the tablespoon onto a parchment lined cooky sheet. If you use a cooky cutter, the scones will rise more.

Bake about 10 to 12 minutes, depending on the size of the scones, until lightly browned. They will brown first on the bottom, so you might want to check there at about 8 minutes and then again every 2 minutes.

Theoretically, smaller scones should cook faster, but with such a fast baking time, i didn’t have any trouble with different sized scones on the same baking sheet. I would watch if you have different sized scones though to be sure the smaller ones don’t get overly brown.

You may wish to top with strawberry jam and sweetened soy yogurt (1 T. sugar in a 6 ounce container of plain soygurt, or you can use vanilla or even strawberry soygurt).

You can use practically any fruit in scones, and they are also good just plain. You might try: blueberry, peach, banana, banana-strawberry, pineapple, kiwi, orange (use orange zest too and top with marmalade), lemon, blackberry, or raspberry, or a combination of these.

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January 2, 2010

Pumpkin Biscuits

Filed under: Breads, Breakfast, Higher Calorie Density — admin @ 1:03 am

Pumpkin Biscuits

Pumpkin Biscuits

Adding pumpkin to a low fat biscuit is a good way to get more flavor. I usually just add cinnamon to pumpkin biscuits, but if i want to make them more special, i add 1 t. cinnamon, ½ t. ginger, ½ t. nutmeg, and ¼ t. cloves to the mix. Pumpkin biscuits are good for a special breakfast, or for supper with a nice soup.

I like to roll the biscuits out and use a cooky cutter (i have so many nice ones) but you can also drop them onto the baking sheet with a spoon, although you might want to increase the vegan milk by about ¼ c.

Pumpkin Biscuits

Makes about 20 biscuits, which is about 4 servings
Preparation about 20 minutes
Best eaten as soon as they come from the oven
Freezes well but only for a couple of months

2 c. whole wheat flour
3 T. sugar
4 t. baking powder
½ t. salt
2 t. ground cinnamon
1 c. cooked mashed pumpkin

Preheat oven to 450°.

Mix dry ingredients. Add pumpkin and mix just until blended.

Roll on a lightly floured board, and cut out.

Bake about 9 minutes until firmer and light brown. The biscuits usually get brown on the bottom first, so you might want to flip one over to check.

My mom made pumpkin biscuits, so i give credit to her for these.

Nutritional information – not guaranteed to be accurate:
Per serving – 261 calories/8 g protein (12.2%)/1 g fat (3.4%)

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December 28, 2009

Stollen – Cherry Whole Wheat Sweet Bread

Filed under: Breads, Breakfast, Feasts, Higher Calorie Density, Holidays — admin @ 1:01 am

Stollen - Cherry Whole Wheat Sweet Bread

My friend Heidi was thinking about having Stollen for New Year’s Day, so i decided to post this, even though to me Stollen is a Christmas bread, and i was planning to post this in early December of next year. So Heidi, this is for you, and i hope it will start a new tradition of New Year’s Stollen. Or… how about spring Stollen?

My mother has made Stollen for Christmas morning as far back as i can remember. She made it with candied cherries, and later, i made it with candied cherries and dried apricots. This year i thought i would try it with less sugar, and made it with thawed frozen sugarless cherries. It was great!

As a friend reminded me, kneading is hard when you haven’t done it before. It gets easier, and then you, or at least i forget that it was ever hard. But you have to knead bread regularly before you develop the right muscles. Don’t let this deter you. The bread will be worth it. I used to make bread about every week, but now i only make it about once a month, but i can still knead it, although not as easily as when I did it all the time.

My mother says:

“For many years, I have kneaded bread on the floor — on a bread
board, placed on towels. I started doing this when my children were
small so they could watch and participate. I would give the child a
small piece of dough to knead, but periodically I would switch the
child’s piece with a new piece broken off of the big mass I was
kneading and work the child’s old one into the big mass, so it ended
being well kneaded. In later years I continued kneading on the floor
so I could kneel over the board and put my whole weight behind the
kneading. Now I think I would get too tired, or not knead it with
the “force” necessary, if it wasn’t on the floor for me to bend over it!

I actually did many other cooking procedures on the floor so the
young child could easily watch and participate.”

I decorated the stollen with raspberries and basil leaves. The bread inside is a brownish red, like Georgia’s soil.

Stollen

Makes about 12 servings
Preparation about 25 minutes
Freezes okay
Best served the day it’s made, but it can be made ahead – you might want to decorate it just before serving

½ c. warm water – 108 degrees
1 package active yeast
¾ c. vegan milk
½ c. sugar
½ t. salt
1 c. fresh or frozen cherries
4 c. whole wheat pastry flour

Be sure to have the flour at room temperature, if you refrigerate your flours. Warm the water and the vegan milk. On my stove, this takes about 1 ½ minutes. If you get either too hot, measure out half of it and mix with cold water or vegan milk, depending on which you are cooling. Warm the cherries, too, if they are cold. Stir the yeast into the warm water and let bubble about 10 minutes.

Mix the sugar and salt into the yeast mixture. Add the cherries. Add the flour and mix well. I usually use my Kitchen Aid mixer to mix bread instead of kneading it. If you are going to knead the bread, put it on a floured board. Knead about 10 minutes.

My mother told me that at this point you can refrigerate the dough over night, so you can have fresh bread for breakfast. I haven’t tried it, but she is always right. Take it out when you first get up, and put it on or in a pan, as directed below, and let it rise – probably about an hour and a half, since it was cold.

Cover a baking sheet with parchment paper, and form the bread into a loaf, and cover it with a damp cloth. Or you could use a loaf pan, but then you need to oil it. Put the bread dough in a warm place. I put it next to the stove, if i’m using it, or the heater, in the winter. In the summer i put it outside or in a room where the insulation isn’t as good, and it gets hot. Bread will rise if it is cooler, but it rises slowly. In a 70 degree room, it usually rises in an hour to double.

When the bread is almost doubled, preheat your oven to 350 degrees F. Bake 30 to 40 minutes, until the loaf sounds hollow when you tap it and is browner than the dough was.

When cool ice with:

2 c. powdered sugar
1 t. vanilla extract
1 T. vegan milk
Green or red food coloring for Christmas, if desired

Decorate with cherries, or raspberries, holly leaves or basil leaves, or flowers, or whatever your heart dictates.

Keeps a couple of days, but is best the first day, or frozen until a couple of hours before serving – depending on how large the loaf is, or whether it is sliced.

Nutritional information- not guaranteed to be accurate:
Per serving – 259 calories/6.3 g protein (9.7%)/1.1 g fat (3.8%)

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December 5, 2009

Gluten Free Pancakes

Filed under: Breads, Breakfast, Gluten Free, Higher Calorie Density — admin @ 1:01 am

Gluten Free Pancakes

I make these pancakes for my husband most Saturday mornings, and i sometimes eat some myself. I would prefer to make different pancakes each week, but he likes these plain ones, so that’s what i make.

In the photo, i show the pancakes with pears, maple syrup and orange juice. I actually often eat mine plain with split pea or black bean soup.

Gluten free cooking is an investment when you are starting out. Anything bread-like requires several different flours to come out light and sweet. Each flour adds to the texture and consistency. Once you have the flours, you can vary the types and amounts and experiment, only buying one or two flours at a time as you run out.

Gluten Free Pancakes

makes about 13 pancakes
preparation about 45 minutes
freezes well

3/4 c. brown rice flour
1/2 c. amaranth, millet, or quinoa flour
1/2 c. potato flour
1/4 c. tapioca flour
2 t. xanthan gum
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 c. sugar
1 1/2 c. vegan milk such as almond or rice milk

Mix the dry ingredients in a large mixing bowl. I don’t find that gluten free flours need to be sifted. Add the milk and stir until dry ingredients are moistened. Drop about 1/4 c. pancakes onto a hot non-stick skillet or grill. Cook about 1 minute per side. At first you might want to split a pancake you think is done and see if it is really cooked inside. You can then cook them as brown as you like. Gluten free pancakes don’t usually bubble up on the top of the pancakes when it is almost done, like wheat pancakes. If you are not using syrup, you may like them browner.

Adapted from a Betty Crocker recipe for wheat pancakes that i have been makng for decades, but i learned a lot about gluten free cooking from Karina’s Kitchen and I Am Gluten Free.

Nutritional information – not guaranteed to be accurate:
per pancake -106 calories/1.2 g protein/.7 g fat
one serving of 4 pancakes – 424 calories/4.8 g protein (4.5%)/2.8 g fat (5.9%)

My mother rightly points out that i have put the knife the wrong way around. She taught me to do it right, but somewhere along the way, i started putting it blade out. Sorry. The pancakes are eaten so i can’t retake the photo.

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