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Gf Breakfast Recepies

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Well, I don't know about you but I have a HUGE sugar tooth. Being gluten-free doesnt exactly help though, espically considering I am also allergic to soy, dairy, eggs, corn, nuts, and the all time least fav. wheat and wheat gluten. i thought this breakfast recepie may help. yum yum!



2/3 cup milk (cow, rice, soy (make sure its gluten-free))

1 teaspoon egg relpacer powder (Ener-G or Kingsmill)

1/4 cup brown rice flower or garbanzo/fava bean flour (Bobs Red Mill, or Ener-G)

1 tablespoon tapioca flour

1 1/4 teaspoons baking powder (Ener-g)

3/4teaspoon baking soda

1 teaspoon sugar or honey

1/2 teaspoon salt

1 teaspoon vanilla extract (Frontier makes a alcohol-free version)

1 tablespoon vegetable oil (may use other oils)

(additional oil for frying)

Use pure gluten-free maple syrup for topping....

Blend milk and egg replacer powder in blender until frothy, about 1 minute. Add remaining ingredients and blend, just until mixed.

Over medium heat, place large, greased nonstick skillet. Pour batter into skillet and cook until tops are bubbly (2-3 minutes). Turn and cook until golden brown (1-2 minutes). makes about eight 4-inch pancakes. Recepie may be doubled. Serves four (2 per serving).

Per 2 pancakes:

Calories 155

Fat 5g

Protein 2g

Carb 25g

Cholesterol 6mg

Sodium 637mg

Fiber <1g


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