Friday, August 7, 2015

No Gluten/No Dairy Waffle-Pancake Mix Recipe (New)

In a continuing quest for a healthy lifestyle, I’ve decided (again) to try a gluten-free and a reduced dairy diet. Well, in part, my last check up and blood work suggested that I could stand a little less cholesterol, so I’ve really cut back on dairy. My nemesis was cheese, but I digress. Plus, considering that at least one of my children tends to have sensitivities to a variety of foods, I’ve really doubled-down on healthy diet.

I’ve come up with what I think is an extremely nutritious, tasty, (relatively) low calorie, and protein-packed pancake and waffle recipe.

Gluten/Dairy/Sugar-Free Pancake-Waffles

2 ½ Cups
Bob’s Red Mill Gluten Free Baking Flour
1 ½ Cups
Bob’s Red Mill Almond Flour
1/3 Cup
Truvia (or other non-sugar) Sweetener
2 Tablespoons
Baking Powder
½ Teaspoon
1 ½ Cup
Egg Whites
4 Cups
Unsweetened Vanilla Almond Milk
1 Teaspoon
Vanilla Extract
2 Tablespoons
Vegetable Oil

In, ideally, a sealable and storable bowl, combine dry ingredients and mix. In a separate cup or bowl, combine wet. Pour wet ingredients into dry ingredients and mix with a fork or a whisking tool until smooth. When cooking, add blueberries, sliced strawberries, or other garnishes. Makes several days worth of breakfasts.

This is a great way to have pre-made batter for as many as two or three breakfasts during the week. Depending on children's ages, one or more of them can also just preheat a pan or waffle iron and have a satisfying meal without much work.