Gluten-Free Recipes: Sweet Comfort Breakfast Fare - dummies

Gluten-Free Recipes: Sweet Comfort Breakfast Fare

By Nancy McEachern

Many people enjoy a bit of sweetness in the morning, and the following breakfasts provide a dose of sweet to satisfy your taste buds while offering lasting nutrition. Find recipes here for morning favorites like delicious gluten-free pancakes and French toast.

Maple Pecan Pancake Bites

Prep time: 5 minutes

Cook time: 15 minutes

Yield: 6 servings

1 cup gluten-free pancake mix

1 egg, beaten

1/4 cup maple syrup

1/2 cup water

12 pecan halves

  1. Preheat the oven to 375 degrees. In a medium bowl, stir together the pancake mix, egg, maple syrup, and water until the ingredients are thoroughly combined.

  2. Spray a 12-cup mini muffin pan with nonstick cooking spray or place paper muffin liners in the pan. Fill each cup with batter about three-quarters of the way up.

  3. Top each muffin with a pecan half.

  4. Bake the pancake bites for 12 to 14 minutes, or until they’re golden.

Per serving: Calories 138 (From Fat 28); Fat 3g (Saturated 0g); Cholesterol 31mg; Sodium 183mg; Carbohydrate 25g (Dietary Fiber 1g); Protein 1g.

Make these regularly and keep them on hand to enjoy whenever you need a quick breakfast or a sweet snack or dessert. After they cool completely, cover them with plastic wrap and save them on the counter or in the fridge for a few days. Reheat them in the microwave for about 20 seconds if you prefer a warm treat. Pack them up for the perfect camping or road trip food as well!

Perfect Pancakes

Prep time: 5 minutes

Cook time: 15 minutes

Yield: 5 servings

1-1/4 cups all-purpose gluten-free flour

1/2 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 eggs, beaten

2 tablespoons melted butter or vegetable oil

1 cup milk

1/2 teaspoon vanilla extract

Butter for serving

Maple syrup for serving

  1. In a medium bowl, mix together the flour, sugar, baking powder, baking soda, and salt.

  2. Add the eggs, butter or oil, milk, and vanilla to the flour mixture. Stir to thoroughly combine the batter.

  3. Spray a flat pan or griddle with nonstick cooking spray and heat the pan over medium to medium-high heat.

  4. For each pancake, ladle 1/4 cup batter onto the hot pan. When the pancakes begin to puff, form small bubbles, and become lightly browned on the edges (after about a minute), flip the pancakes over with a spatula and cook the other side.

  5. Serve the pancakes with butter and a touch of maple syrup.

Per serving: Calories 206 (From Fat 83); Fat 9g (Saturated 5g); Cholesterol 93mg; Sodium 368mg; Carbohydrate 26g (Dietary Fiber 3g); Protein 7g.

Leftover pancakes save well in the refrigerator or freezer. After they cool, layer the pancakes with plastic wrap and seal them in a plastic bag. Reheat them in the microwave or toaster oven when you’re ready to enjoy the leftovers.

Classic French Toast

Prep time: 5 minutes

Cook time: 15 minutes

Yield: 5 servings

1 egg

3/4 cup lowfat milk

1/2 teaspoon cinnamon

4 slices gluten-free bread

Maple syrup and/or powdered sugar for serving

  1. In a wide bowl, beat together the egg, milk, and cinnamon with a fork.

  2. Spray a flat pan or griddle with nonstick cooking spray. Heat the pan on the stove over medium heat until the spray begins to sizzle just a bit.

  3. Dip a slice of the bread in the egg mixture, using a fork to flip the bread and cover both sides. Let the excess egg mixture drip back into the bowl.

  4. Place the egg-soaked bread in the hot pan.

  5. Flip the bread with a spatula when the bottom side is toasted. When the second side is golden brown, move the French toast to a plate. It should take a couple of minutes on each side.

  6. Serve the French toast with a touch of syrup and/or powdered sugar.

Per serving: Calories 356 (From Fat 128); Fat 14g (Saturated 2g); Cholesterol 97mg; Sodium 78mg; Carbohydrate 50g (Dietary Fiber 4g); Protein 10g.

Apple French Toast Pie

Prep time: 5 minutes

Cook time: Less than 15 minutes

Yield: 8 servings

10 slices gluten-free bread

2 eggs, beaten

3/4 cup milk

1/4 cup brown sugar

1/4 cup (4 tablespoons) unsalted butter, melted

1 teaspoon vanilla

1 medium apple, peeled and cut into chunks

2 tablespoons finely chopped walnuts

1 teaspoon cinnamon

Maple syrup for serving

  1. Preheat the oven to 375 degrees. Spray a 9-inch pie plate with nonstick cooking spray.

  2. Cut the bread into 1/2-inch cubes (with or without crust). Place the bread cubes in the pie plate.

  3. In a medium bowl, mix the eggs, milk, brown sugar, butter, and vanilla. Pour the mixture over the bread.

  4. Stir the bread cubes until the liquid is mostly absorbed.

  5. Top the bread mixture with apple chunks, nuts, and cinnamon.

  6. Bake for 15 to 20 minutes, or until the pie is firm in the center and looks lightly toasted.

  7. Serve with a touch of maple syrup.

Per serving: Calories 306 (From Fat 141); Fat 16g (Saturated 5g); Cholesterol 65mg; Sodium 31mg; Carbohydrate 39g (Dietary Fiber 3g); Protein 5g.

To make this dish ahead, prepare it through Step 5 and refrigerate it in a sealed container overnight. When you’re ready to bake, allow the mixture to warm to room temperature and then put it in your preheated 375-degree oven.