One Egg Gluten Free Pancakes

When I buy pancake mix I always wonder what I’m buying other than flour and a few ingredients.

I have had this recipe for years and it works well with gluten free flour mixtures that you make or purchase. I like Bob’s Redmill 1 for 1, Pillsbury Flour mixture, any flour mixture that is for baking. You can make thin pancakes or one big thick one.   The choice is yours.

For one person

1 egg
3 heaping T flour mixture
2 t sugar
1/2 cup milk

Mix these ingredients with a whisk or electric mixer or even food processor.
Cook like you would any other pancake.

I like to add a little bit of cinnamon, lemon juice and lots of blueberries.
To make this for more than one person just multiply as needed….

For two people

2 eggs, 6 heaping T of flour, 4 t sugar, one cup of milk.

Evol Scramble Cups

Archived by Diane on 3/23/2018 – no longer on Evol website

Found at Target:

Evol Scramble CUPS.
Target also had Fajita CUPS and Veggie CUPS which I did not buy.
From Evol’s website:

Welcome to the EVOLution of breakfast. Our new Scramble CUPS are packed with REAL FOOD: certified humane, cage-free eggs; proteins raised without antibiotics; and non-GMO vegetables. And they’re UNDER 210 CALORIES each, so need to compromise on the most important meal of the day. Go ahead, START SMARTER.

I tried the Egg Whites, Veggie and Cheese Scrample CUP.  It is certified gluten free by GFCO.  5oz, 120 calories, 9g protein, 2g fiber, 250 mg sodium.  Made with cage-free eggs. $2.99

The frozen cup is easy to prepare.  You just remove the lid, peel back the film, and microwave for 1 min 45 sec.

Following those directions the cup contents were heated through.  The eggs, potatoes and other vegetables were easily identifiable and the gouda/cheddar mix provided quite a bit of flavor.  And it is not too salty.  It tasted better than it looks in this photo.

Evol Scramble CUP Prepared

The serving size is small: more of a snack than a full meal.

On the negative side, I’m not a fan of frozen and microwaved potatoes.  The texture is a bit mushy.

I doubt I’ll buy it again.  As it it is frozen, it doesn’t travel well and if I’m home, I can easily make eggs for myself.

Other Scramble CUP flavors:

  • Egg, Uncured Bacon & Cheese with Bell Peppers & Potato
  • Lean & Fit Chicken Apple Sausage, Egg White with Potato & Cheese
  • Egg White, Veggies & Cheese
  • Egg, Basil Pesto, Potato & Cheese

Martha White Muffin Mix

Archived by Diane on 9/13/2023 -> no longer available

Found at Walmart on Warrensville Center Road in South Euclid:

Martha White Chocolate Chocolate Chip Muffin Mix and Martha White Gluten Free Blueberry Muffin Mix.

These 7 ounce pouches, $1.48, were located in the regular baking aisle, and not in the special gluten free section of the store.  Only 50 cents more than their gluten containing counterparts.

They could not be much easier to make: Just Add Milk! proclaims the package.  Indeed, the directions call for 1/2 cup to be combined with the mix, fill muffin cups, bake for 11-12 minutes and cool 2-3 minutes.

The main ingredients are rice flour, then sugar, then respectively semi-sweet chocolate chips or artificial blueberry bits (not a berry to be found). The chocolate mix contains egg, milk and soybean ingredients and the blueberry mix contains egg ingredients.

So, how did they come out?  Remember your mileage may vary as you are driving a different oven and pans.

The “blueberry” muffin batter was the thinner of the two and the muffins were done at the suggested time.  In fact, I probably overcooked them by a minute or so as they were darker than golden brown.  Despite liberally spraying the non-stick muffin cups with non-stick spray, the muffins still stuck with half coming out in pieces.  Next time I’d use paper liners.

The “chocolate” muffins required an extra 2 minutes to be fully cooked and were easier to remove from the pan.

Both had good texture with an expected gluten free crumb.  The chocolate had a few chips and the distinct chocolate flavor.  The “blueberry bits” resembled the real thing in look and taste.

Martha White Muffins Cut

Each mix made 6 medium size muffins.

The packages each have an additional recipe: Gluten Free Chocolate Chip Banana Muffins and Gluten Free Blueberry Peach Crisp.

French Toast Bake

Toni shares:

FRENCH TOAST BAKE

Easy and OH SO incredible on a Fall morning!

French Toast Bake

1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf of thickly sliced GF bread
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
Cinnamon for sprinkling

1. Melt butter in microwave & add brown sugar….stir till mixed.

2. Pour butter/sugar mix into bottom of 9 x 13 pan….spread around.

3. Beat eggs, milk, & vanilla

4. Lay single slices of bread in pan

5. Spoon 1/2 of egg mixture on bread layer

6. Sprinkle some cinnamon over bread/eggs

7. Add 2nd layer of sliced bread

8. Spoon on remaining egg mixture

9. Cover & chill in fridge overnight

10. Bake at 350 for 45 minutes (covered for the first 30 minutes)

11. Sprinkle with powdered sugar & cinnamon

12. Serve with warm maple syrup

 

Granola Recipe

Thanks, Eileen, for sharing this easy and delicious recipe:

I was watching a Michael Symon show and he gave this granola recipe so I made it gluten free and it turned out really well. It does make a lot ! Measurements don’t have to be exact.

a package of GF rolled quick oats (not instant)
a package of cashews (or other nuts)
a package of slivered almonds
a package if shredded unsweetened coconut
cinnamon
3/4 C olive oil
1/2 to 3/4 honey
pinch of salt
dried fruit **

Mix all together

Bake at 325 degrees on a half sheet pan spread the granola out in a layer maybe about 1″ thick for 30-40 minutes until golden brown. Mix half way through baking.

**You can add dried fruit after baking (I added dried cherries and raisins after baking)

Freezes well