Go Ahead Honey - It's Gluten Free", is breakfast. Breakfast is my favorite meal when I get to eat it. Over the years, I have developed different kinds of muffins with yummy ingredients which make a great breakfast. There are fancy French Toasts, waffles and pancakes. Some of the egg dishes are beyond belief. As you can imagine, I was thrilled when I saw what we would be doing Our host, Naomi from Straight Into Bed, Cakefree and Dried is the originator of this wonderful group. Throughout the months, the group has demonstrated that gluten free does not mean, being deprived. It seems to me that those on gluten free diets eat very well. Since my husband is the one with celiac (his reason for a gluten free diet), it might surprise some of you that I do a lot of gluten free eating. I cook for both of us and I bake for both of us unless it is something, he is not going to eat (chocolate). I certainly don't have the time to make two different meals, which is what I did when we first got the diagnosis.
I want to thank Naomi for keeping this going and helping so many of us diversify our menus.
Now for breakfast which I want to make for dinner, right now. It is a gem.
Ricotta Pancakes Filled with Apples and Raisins
1 cup rice flour mixture
1 teaspoon baking powder
1 cup ricotta cheese
3/4 cup milk
1 teaspoon pure vanilla extract
canola oil for griddle
2 tablespoons margarine
2 sweet apples, peeled and diced
1/4 cup golden raisins
1/2 teaspoon cinnamon
2 tablespoons pure maple syrup
In a medium bowl, combine rice flour mixture, baking powder, and salt.
In a large bowl, combine ricotta cheese, milk, eggs, and pure vanilla extract.
Add flour mixture and mix just until combined.
Pour a little bit of oil on a griddle over medium heat.
Drop batter in spoonfuls. I use my two teaspoon cookie scoop.
Cook for 1 minute, or until begins to brown on bottom side..
Flip and cook 2 minutes more or bottom begins to brown.
Stir well and cook 2 minutes.
Cool slightly. When ready to serve, ladle on center on top of pancakes.