Tag Archives: breakfast

Steel Cut Oats

5 Jan

My friend lives in Connecticut and I had invited myself over to visit her before we visited my in-laws for Christmas. (Hey it’s along to way, isn’t it ? kind of but no really – we had to fly into Chicago with a 2 hour layover. Then when we went to m in-laws we had to stop in Baltimore for 3 hours. At least when we flew back home we had a 2 hour layover in Vegas). Before coming out she asked me what we usually ate for breakfast and was trying to her best to accommodate our allergen-free diet. I told her that we ate oatmeal for most mornings, so on our first morning there she made us some steel cut oats. I can’t say it was my first time eating it but still that stuff is so delicious. We had it the following morning too! When I got home I made sure to pick some up at the store. It’s just so unfortunate that it takes a half hour to cook. I rather sleep in, haha.

Egg Nog for Breakfast

29 Dec

I have officially tried 3  dairy-free “egg” nogs this holiday season, Earth Balance, So Delicious, and Silk versions.

The Silk Nog was by far the closest thing to egg nog. Yup here I go comparing the real thing. Even if you ask my brother he’ll tell you that it’s not quite egg nog. It was thick and noggy with a slight taste back to soy. The So Delicious brand was excellent at first sip, but once it goes down, that coconut aftertaste kind of ruined the initial egg nog taste. It’s not a bad thing, just not what I was expecting after that first sip. The Earth Balance brand was thinner and some of the spices just didn’t add up to egg nog so it wasn’t our favorite.

One awesome thing I learned from So Delicious was that you could make Egg Nog French Toast! Since we celebrated Christmas early at my in-laws and planned to be there for the week , we had hit Whole Foods earlier. We bough a loaf of brown rice bread and the egg nog. (BTW, I couldn’t find the So Delicious brand at my Whole Foods, weird). Knowing that towards the end of the week our loaf of bread would not be eaten by anyone but ourselves, we decided to try out the recipe for French Toast. I actually saw the recipe online so I was searching for it on the computer and my husband tells me the next day that it was right on the carton, duh! We had so much batter left over that we ended up making french toast twice.


  • 2 ripe banans
  • 2 cups So Delicious Coconut Milk Nog
  • 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 8 slices gluten-free bread (We used Life is Good Brown Rice Bread)
  • Earth Balance Buttery Spread

Blend bananas, coconut nog, cinnamon, and vanilla in a blender and pour into bowl. Immerse bread slices into the bowl letting them soak up mixture on all sides.

Heat a non-stick pan on Med-High and add a layer butter. When pan is hot, add the bread slices to the pan, heating slowly until bottom is golden brown. Turn and brown the other side.

Serve with maple syrup

Mochi Pancakes

29 Dec

On Christmas Eve morning I wanted to make some buckwheat pancakes but didn’t have the buckwheat flour at hand so I found something new, a pancake made from rice flour. I found the recipe on Serious Eats. I had never made pancakes from rice flour before, nor from glutinous rice flour at that. If any recipe calls for sweet rice flour or glutinous rice flour I usually associate it with mochi. Most people in the US are familiar with the Japanese version of the mochi of sweet rice balls with sweet filling. My grandma used to make mochis with peanuts and sugar, ahh so yummy! There’s even a Hawaiian version of mochi desserts that is usually just the sweet rice flour mixed with some sweet syrup or juice.

Alas, I digress… so back to making mochi pancakes, the reason I call them mochi pancakes is because when you bite into one you get a denser pancake, one that reminds me of the Hawaiian version of mochi. Except it has a pancakes taste probably from the vanilla.


  • 1 cup white rice flour
  • 1/2 cup cornstarch
  • 1/2 cup sweet rice flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon xanthan gum
  • 2 large eggs or egg substitute (EnerG Replacer)
  • 1.5 cup soymilk (separate 1 cup, 1/2 cup)
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract

In a medium bowl, whisk together flours, sugar, baking powder, salt, and xanthan gum. Prepare the EnerG Replacer as instructed on the box. In a small bowl, whisk together 1 cup soy milk, vegetable oil, vanilla extract and add the egg replacement. Pour the wet ingredients over the flour mixture and whisk until smooth. Your batter should not be a little runny. If it is not, add another 1/4-1/2 cup of milk to think it out.

Lightly oil a non-stick pan. Heat pan over medium-high heat. Pour batter onto pan to about 3 inch diameter.

Cook for approximately 3 minutes. Flip pancakes when bubbles appear all over the surface of the pancake and begin to pop. The pancake should begin to look almost dry. Flip and cook another 1-1 1/2 minutes.


Mantou loved them, he ate about 2.5 of these all by himself and asked for more, more, more!

Buckwheat Pancakes

6 Nov

That extra hour that we got when we change our clocks back this morning is marvelous! It also helps that the sun came out as well, considering yesterday was grey, cold and rainy. Even Mantou woke up with a lot of spunk. He was jumping all over the house (our poor downstairs neighbors already dislike us). So for breakfast to keep the mood right, I decided to make some buckwheat pancakes from scratch. I even ground up my own buckwheat flour, in a coffee grinder no less.

I found the buckwheat pancake recipe from Fitter than Choc but I didn’t add the blueberries. I just made them plain. They were quite delicious and I will love to make them again. Even the amount was perfect.


  • Egg replacer for 2 eggs
  • 1 1/2 cup soy milk (I used sweetened)
  • 2 tbsp vegetable oil
  • 3 tbsp maple syrup
  • 1/4 cup  applesauce
  • 3/4 cup buckwheat flour
  • 1/2 cup brown rice
  • 2 tsp baking powder
  • 1 tsp cinnamon


In a medium-size bowl, prepare the egg replacer according to the instructions. When that is mixed well add the milk, oil, and maple syrup. Mix together then add the applesauce.

In a large bowl, add buckwheat flour, brown rice flour, baking powder and cinnamon. Mix well.

Add the flour mixture to the wet mixture and mix well.

Heat a non-stick frying pan over medium-high heat. Pour some oil into the pan to lightly cover the bottom. Pour a ladle full of batter onto the pan and let it sit until bubbles form and pop. Flip them over and let the other side cook until slightly brown.

Serve warm.

The pancakes came out fluffy but still a little heavy in weight. I blame the applesauce but I’m sure it is the type of flour too. I thought the recipe was great and thought using both the egg replacer and applesauce was a clever way of substituting for 3 eggs.

Leggo My Wheat-free, Dairy-free, Egg-free Waffle

9 Sep

A few posts back I had asked if anyone had suggestions on getting us out of our breakfast rut. Mantou did not seem interested in his oatmeal anymore. So I followed your advice. 1) I added yogurt to his oatmeal. I bought unsweetened soy yogurt; alone Mantou didn’t like the tartness so I had to add a teaspoon of sugar. He took a few spoonfuls of this and that was good enough for me. 2) I found Trader Joe’s wheat-free frozen waffles which are also dairy-free and egg-free. I gave Mantou a toasted waffle for breakfast the next day. He looked like he was into it but after a few bites he started pulling it apart instead of eating much of it. 3) Safeway had a sale on Van’s Natural Foods gluten-free and wheat-free blueberry waffles this past week. I bought them since it had his favorite fruit, blueberries. Again he preferred to pull it apart than eat it.

I think Mantou may have been teething so he was just unhappy with food in general. A few nights ago he kept waking up in the middle of the night. When we went in to check on him he was sitting in his crib with his finger in his mouth.  I think the brunt of his teething pain has subsided so he is his happy self again and is fine with eating his oatmeal again. But I will continue with alternating breakfast items and figure out what other things I can give him.

Side of Bacon, Please

25 Jul

Weekends, oh how I love to sleep in when I can. It’s even more awesome to have a hot breakfast with pancakes, potatoes, and bacon.  The weekdays are usually rushed – our typical morning ritual is to get Mantou out of bed, nurse him, get his dirty diaper off (unless it’s a poopy one then we try to change him first), get him his bath, slather him with lotion and topical steroids (for his eczema), put a clean diaper on, clothe him (usually in long sleeves because he scratches himself silly), let him run around a few minutes, then feed him his oatmeal. Yup, oatmeal is his breakfast food, about 99% of the time. No sugar added, just the whole grain oats. My little boy just gobbles this stuff up!

Some days I just want someone else to make me an elaborate breakfast, so why not go out and let that someone else do it? Well, as many times as I’ve gone to a restaurant serving breakfast, I’ve learned time and time again that it is not really worth going anymore. The only entrees on the menu that is available for my diet includes oatmeal and corned-beef hash. I eat oatmeal everyday so their stuff better be good. I guess if they offer steel-cut oats then it’s “okay”. Luckily I like corned-beef hash too. The rest of the items like fresh fruit, home-fries, bacon, sausage can be ordered on the side. Let’s pile on the sides then!

This past weekend we went to a restaurant in Carmel called”From Scratch“. I emailed them ahead of time to check what menu items they would be able to provide and as I listed above, those exact items were pretty much all I would be able to order. However, their food was absolutely worth it. Everything we ate was very good. I could tell that the corned-beef dish wasn’t the canned stuff and it was good to the last bite. It’s nice to know that I can still frequent breakfast serving restaurants, you just won’t be seeing me digging into the pancakes and waffles.

I know it is nice to go out but it is just as well to make a good breakfast at home. I can serve myself up with buckwheat pancakes or cornmeal waffles. No need to ask if there is eggs, dairy or wheat in that.