Tag Archives: Breakfast

Fluffy Gluten-Free Pancakes

Happy Monday! 🌞Ok let’s be honest, Mondays can be quite the struggle…especially if you’ve spent yet another weekend @sesameplace with the kids 🙋, but this morning my boys asked for pancakes and I can never turn down whipping up this super easy recipe that’s #glutenfree with #noaddedsugar 🙌 and super nutritious!

These babies are moist, flavorful and light! Top them with fruit or feel free to add some into the batter!

Ingredients:

3/4 cup gluten free oat flour

1/3 cup super fine almond flour (I use @bobsredmills)

1/4 cup finely ground flaxseed

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup unsweetened coconut milk

1 egg, whisked

2 heaping tablespoons unsweetened applesauce

1 teaspoon vanilla extract

Directions:

1-Add dry ingredients to a large mixing bowl and whisk to combine.

2-Whisk wet ingredients together in a separate bowl and add to dry ingredients.

Batter should be slightly thick.  In the case your batter is too thin or too thick, you can always adjust by adding a little more coconut milk or a little more oat flour.

3-Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Whole Wheat Orange Challah French Toast

I love breakfast food.   In fact, I could (and have) eaten it as all 3 of my meals.  Nutritionally speaking, there is no rule about eating breakfast for lunch or dinner.  My kids swap and have lunch for breakfast sometimes (let’s just say rice and beans is one of Ethan’s breakfast favorites).  Ok, so back to the french toast.  This right here was our breakfast this morning which I made in advance last night.  I discovered whole wheat challah a few years ago in @wholefoodsmarketnyc.  I buy a brand by @zomick’s which is DEEElicious!  and already contains sugar, so I do not add anything additional to this recipe nor do I eat it with syrup or anything sweet.  This french toast is so good, in it’s own or served with fresh fruit or my blueberry sauce (search for blueberry sauce on my blog CookingforTots.com).   The addition of orange zest makes these extra special and flavorful.  Now, if you can’t find whole wheat challah, you can go for the regular white type or even use whole wheat bread.  If using whole wheat bread, don’t soak for too long as they tend to get too mushy and fall apart before getting to the griddle.  Enjoy!!

Ingredients
3 large eggs
1 1/2 cups low fat or whole milk
Zest of one orange
1 teaspoon pure vanilla extract
1 loaf whole wheat challah
Unsalted butter for the pan

Directions
1. In a large shallow bowl, whisk together the eggs, milk, orange zest and vanilla.

2. Slice the challah in 3/4-inch thick slices. Soak half the loaf in the egg mixture to start.
Glaze a griddle with a bit of unsalted butter

3. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. While bread is cooking, soak the other half of the loaf.

4. Serve with my low sugar blueberry sauce, fresh fruit or light cream cheese as a spread.

Food Art for Kids!

Struggling to get your kids to try some fruits and veggies?  Well try presenting it in a fun and interesting way!  Recently, I was totally inspired to get more creative with meals for my little guys.  Here are a few ways I’ve taken their typical breakfast or snacks and recreated them to be more appealing and attractive (which also results in better eating for most kids as well!).  So I hope this inspires some of you to get a bit more creative with meals for your kids! My kids really loved these especially the rainbow and grape christmas tree!

Veggie Pancakes

My kids love pancakes! I mean who doesn’t? I love trying new recipes and flavors in pancake form. Easy to hold for little hands and these veggie pancakes are a great way to include vegetables in your little one’s diet any time of day! Tzatiki Or a savory yogurt sauce is a perfect dip and you can easily make your own using plain yogurt, a dash of ground cumin, lemon juice and chopped dill! I made these gluten free but you can totally use whole wheat flour for a boost of fiber.

Ingredients:

-1/2 cup gluten-free all purpose flour (whole wheat flour also works for those not following a GF diet).

-1/2 teaspoon baking powder

-2 tablespoons Parmesan cheese

-1 egg

-2 tablespoons milk

-3 tablespoons finely chopped onion

-1/3 cup zucchini finely shredded

-1/4 cup onion, finely shredded

-1/3 cup chopped kale

Directions:

1) Combine veggies in a bowl and squeeze out excess liquid using paper towels or a cheesecloth.

2) In a mixing bowl, stir together the flour, baking powder and Parmesan cheese.

3) In another bowl, beat together the egg, milk, carrots, zucchini, and onions.

4) Add egg/veggie mixture into dry ingredients and whisk to combine.

5) Using a large nonstick skillet, heat 1 teaspoon of oil over medium heat. Pour the batter by tablespoons into the pan, making Silver dollar sized pancake rounds.

6) Cook about 2 minutes on each side until golden brown.

Flourless Blueberry Pancakes

These 4-ingredient flourless blueberry pancakes are easy to make, full of flavor and include simple ingredients.  Gluten-free, low carb, no added sugar, what’s not to love?!  The blueberries provide a natural sweetness without the need for added sugar.  Make it a fun breakfast and create faces on the pancakes with other fruits! Studies have shown that kids are more likely to try a food if it looks fun an appealing.  Oh and when making these, the most important thing is being very careful when flipping since they can break easily!  

Ingredients

1 1/2 very ripe bananas mashed

1/4 teaspoon baking powder

2 eggs whisked

1/3 cup fresh or frozen blueberries

1/4 teaspoon vanilla (optional)

1/4 teaspoon cinnamon (optional)

Directions

  1. Combine all ingredients and whisk well.
  2. Heat a griddle with a bit of unsalted butter or coconut oil.
  3. Pour on batter and stick with silver dollar pancake size, easier to flip.
  4. Wait about 1-2 minutes or until edges start to set and then flip and cook until golden.