Cooking with food intolerances

Pancakes May 21, 2016

This recipe comes from our friend Keith, but as usual I’ve had to make some modifications to de-gluten and de-dairy it (sure, those are real words, at least they are in my world).

1 1/2 c. Pamela’s gluten-free flour blend

2 1/2 tsp. safe baking powder

1/2 tsp. sea salt

1 Tbs. granulated sugar

1 flax or chia egg

1 1/2 c. So Delicious unsweetened coconut milk (may need a little more if it’s too thick)

3 Tbs. soy-free Earth Balance, melted

Mix ingredients together until combined. Fry on griddle on both sides. We serve with bacon or Jones sausage, and real maple syrup.



Bacon-Potato Pancakes December 27, 2015

Filed under: Appetizer,Breakfast — Kathy Brown @ 6:48 pm
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My son received a bacon calendar for Christmas, and the January recipe was potato-bacon pancakes. Too many ingredients which included eggs, which my son can’t have. So I simplified, and they’re oh so delicious.

potato bacon pancake

4 slices bacon, fried, and crumbled (save the grease!)

2 scallons, finely minced, including the green part

salt & pepper to taste

4 medium red potatoes, shredded (I put in a tea towel and squeezed as much of the juice out as possible)

Combine all the ingredients. In the same frypan that you fried the bacon and saved the grease, place about 2 Tbs of the potato mixture and spread out so it’s maybe 1/3″ thick. Fry for 5 minutes on the first side, then flip and fry for 3 minutes more. You may need more bacon grease for the second and third batch. My batch made 8 4″ diameter potato pancakes.


Potato Pancakes January 10, 2011

Filed under: Breakfast — Kathy Brown @ 8:29 pm
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2 medium potatoes, shredded

1/4 sweet onion, minced

1 egg

2 Tbs. light buckwheat or sorghum flour

1/2 tsp. sea salt

1/4 tsp. black pepper

1/2 c. bacon grease

Mix all ingredients except the bacon grease. Heat bacon grease over medium heat in a medium size frypan. Scoop out about 2 Tbs. of the batter into the pan; flatten. When browned, flip onto other side, and brown.