Buisquick Gluten-Free Pancakes (with added Fibre)

"Traditional pancakes with a little fibre to balance them out"

Recipe By     :  Ellen M Ennis Davis
Serving Size  : 2    

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup           bisquickT Gluten Free mix -- or Gluten Free Biscuit Mix 1
  2        tablespoons       psyllium fibre
     3/4           cup           milk
  1           teaspoon        olive oil

Heat griddle or skillet over medium heat or to 375°F.

 In large bowl stir all ingredients until well blended.

To test griddle, sprinkle with a few drops of water. If bubbles jump around, the heat is just right.

Grease griddle with oil if necessary. (absorb oil into a piece of paper towel and rub grill)

For each pancake pour slightly less than 1/4 cup batter onto hot griddle.

Cook pancakes until bubbles form on top and edges are dry.

 Turn and cook other sides until golden brown.


 
Source: adapted from   "http://www.bettycrocker.com/recipes/gluten-free-pancakes/60ac73e9-525e-4ab8-8cda-713b8a827c0b"
S(Internet Address):  "http://www.bettycrocker.com/recipes/gluten-free-pancakes/60ac73e9-525e-4ab8-8cda-713b8a827c0b"
Copyright:  "©2015 General Mills"
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Per Serving : 330 Calories; 5g Fat (14.6% calories from fat); 5g Protein; 65g Carbohydrate; 14g Dietary Fibre; 12mg Cholesterol; 661mg Sodium.  Exchanges: 1/2 Non-Fat Milk; 1 Fat.

Gluten Free Brunch Burritos

Recipe By     : Ellen M. Ennis Davis
Serving Size  : 4    

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1           teaspoon  coconut oil
  1              small  onion -- chopped
     1/2           cup  mushrooms -- sliced
  1           teaspoon  garlic powder -- chopped
  6                     eggs -- beaten
  4                     Udi's Large Tortillas
  1                cup  cheddar cheese -- shredded
  1                     tomato -- chopped
  1                cup  spring mix salad greens

Over medium heat, cook the onions approximately 3 minutes. Stir in the mushrooms, and season with garlic powder. Cook until mushrooms are tender, about 3 minutes, and set aside.

In the same saucepan, scramble eggs. Stir in the mushrooms, and continue to scramble until eggs are firm.

Transfer 1/4 of the egg mixture into each tortilla. Top each with 1/4 cup cheese,  tomatoes and 1/4 of the greens. Roll tortillas, and serve.


Per Serving: 428 Calories; 22g Fat (49.7% calories from fat); 18g Protein; 33g Carbohydrate; 6g Dietary Fiber; 348mg Cholesterol; 623mg Sodium. 

Kartof kukusu - Potato and Herb Omelette

Kartof kukusu - Potato and Herb Omelette

"This herb-packed omelet, make a wonderful side dish hot or cold as a   light lunch or snack. It is a   popular and easy breakfast dish in Azerbaijan."
Recipe by: Ellen M. Ennis Davis
Country of origin: Azerbaijan
Categories    : International
Serving Size  : 8   

  6             eggs
  3             medium  potatoes grated
  1             carrot grated
  1             bunch  green onions
  1             bunch  fresh cilantro chopped
  1             bunch  spinach chopped
  1             bunch  dill
                 salt & pepper to taste
                 olive oil

In a oiled skillet saute spinach until wilted. Remove from heat and set aside.

Lightly beat the eggs in a large bowl.

Add the wilted spinach, the cilantro, onion, dill, grated potato, carrot and salt & pepper; mix well.

Rub an oiled 9 x 13" oven-proof dish.

Pour the omelet mixture into the dish,cover with aluminum foil and bake oven for 20 or 30 minutes until the eggs are cooked through.

Drizzle with olive oil when you remove from oven

Cut or tear into serving size pieces and serve hot with yogurt.

NOTES : You may substitute your herbs and spices to produce a
                variety of flavours and can be cooked in a skillet as well
                as the oven
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Per Serving : 51 Calories; 3g Fat (60.0% calories from fat); 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 140mg Cholesterol; 43mg Sodium.  Exchanges: 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.

Gluten-Free Sweet Potato Pancakes

Canadian Living's Gluten-Free Sweet Potato Pancakes
Via: What's for Dinner:GLUTEN FREE WITH ATTITUDE!
http://www.canadianliving.com/food/gluten_free_sweet_potato_pancakes.php

Gluten-Free Sweet Potato Pancakes

Photography by Jodi Pudge

 
Portion size: 18 pancakes
This makes a thick, fluffy batter. You can find xanthan gum in health food stores or the health-food aisle of some supermarkets. Serve these versatile pancakes with maple syrup and bacon. Or omit the cinnamon and serve with sour cream, chopped chives and smoked salmon. Use two skillets to speed up cooking time.
Ingredients

1-1/2 cups (375 mL) cornstarch
1-1/2 cups (375 mL) white rice flour
1 tbsp (15 mL) gluten-free baking powder
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) xanthan gum
1/2 tsp (2 mL) cinnamon
2 eggs
2-1/2 cups (625 mL) buttermilk
1/2 cup (125 mL) butter, melted
1 tbsp (15 mL) packed brown sugar
1-1/2 cups (375 mL) cooled mashed cooked sweet potato, (1 large sweet potato, about 1 lb/450 g)
3 tbsp (45 mL) vegetable oil

Preparation

In large bowl, whisk together cornstarch, flour, baking powder, salt, xanthan gum and cinnamon.

In separate bowl, beat eggs; whisk in buttermilk, butter and brown sugar. Whisk in sweet potato. Add to dry ingredients, stirring just until combined.

Heat large skillet over medium heat; brush with some of the oil. Spoon 1/3 cup batter per pancake into skillet; cook, turning once, until golden brown, fluffy and set, about 6 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 3 days. Reheat in toaster.)

Source : Canadian Living Magazine: May 2011

Gluten Free Corn Pancakes

Gluten Free Corn Pancakes

Serves 4-6

1 1/2 cup buttermilk

2 cup corn flour (masa harina)

1 1/2 teaspoons gf baking powder

2 teaspoons *pectin granules (sure gel)

2 tablespoons corn starch

1/4 teaspoon salt

2 tablespoons canola oil

Beat eggs, oil and buttermilk together in a small bowl. In a larger bowl add all dry ingredients and whisk together. Add wet ingredients to the dry, whisk together, if the batter is to thick add a little water.

Heat a non-stick skillet to medium heat. Working in batches, pour 1/4 cup of batter into skillet. Cook until pancakes are golden brown on bottom, about 2-3 minutes. Flip and cook for another 2-3 minutes. Transfer to a plate covered loosely with foil and keep warm. Repeat this process, until batter is used up.

Serve with butter and syrup or yogurt and stewed fruit.

*Corn flour can result in a very dry pancake, adding pectin helps keep the moisture in the pancakes.

Eggs Florantine

Eggs Florentine















Serves 3
For the eggs Florentine
3 gf English muffins, split in half horizontally, buttered
3 large handfuls baby spinach, steamed
6 large eggs, poached
Hollandaise sauce (recipe below)

-Toast muffins and arrange on plates
-Arrange the steamed spinach on top of the muffins,
-top with the poached eggs
-pour the hollandaise sauce over the top
-serve immediately.

BLENDER HOLLANDAISE SAUCE

3 egg yolks
2 tbsp. lemon juice
1/4 tsp. salt
Dash of cayenne pepper
1/2 c. butter

Put egg yolks, lemon juice, salt and cayenne in blender jar.
Heat butter in small pan until bubbly. Do not burn. Cover
blender and whirl at high speed for 2 or 3 seconds. Remove
center section of cover or entire cover and at high speed
pour in hot butter in a thin, steady stream. It will take
about 30 seconds. Don't use residue in pan.
Leftover Hollandaise may be kept refrigerated in a tightly
covered jar 2 or 3 days. Don't let it stand around in warm
temperature. To re-use, heat in top of double boiler over
barely simmering water and stir constantly.