Gluten Free and Grain Free Crêpes

by In Breakfast, Desserts, Healthy Snacks, Main Courses Leave a comment

1 1/3 Cup Tapioca Starch
1/2 Cup Coconut Flour
8 eggs
1/4 Cup oil
1 Cup water or almond milk

– Blend together all ingredients until smooth and LET SIT 30 minutes
– Pre-heat crêpe pan and season with coconut oil.
– Pour 1/3 Cup batter into skillet and swirl to coat pan.
– When the sides begin to pull away from the skillet, flip crêpe briefly and then slide into plate.
– Fill with whatever you like.

Baked Oatmeal

by In Breakfast Leave a comment
  • 4 Cups Oats
  • 1/2 tsp. baking soda
  • 1 1/2 tsp baking powder
  • 2 tsp salt
  • 1/2 Cups sugar plus some for sprinkling on top
  • 4 eggs
  • 1 1/4 Cup water (or almond milk)
  • 1/2 Cup Oil
Pre-heat oven to 375*. Blend all ingredients well and pour into a greased 9×13 in casserole dish and sprinkle the top with sugar. Bake until a knife comes out clean. About 15-20 minutes. Serve warm in a bowl with milk poured over it.
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*Charity’s version: Add 1/2 Cup almond butter,  1/4 Cup chia seeds and a few shakes of cinnamon to recipe. I also use Coconut sugar and Stevia instead of normal sugar.

Pancakes

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1 1/4 c. flour

2 – 3 t. salt

1 scant T. baking powder

1 1/4 c. milk (or any mix of rice milk, cream, water)

3 T. oil

1 egg

 

In a mixing bowl sift together dry ingredients; make a well. In a separate bowl, whisk together all wet ingredients. Combine wet and dry ingredients, whisking quickly until only tiny “lumps” remain, but not until completely smooth or the pancakes will be tough.

 

Heat a heavy skillet until water drops dance around or sizzle, but not so they evaporate immediately. Make as you like.

 

 

Grandpa Wakeman’s Pancake Syrup

In a saucepan, combine equal parts white sugar, light brown sugar and water. Bring just to a boil, then remove from heat and add vanilla extract.