Gluten -Free Dairy-Free Breakfast Ideas

So, I'm clearly having a hard time finding time to blog.  I know this busy time is just one of life's seasons, but considering how much I enjoy reading previous posts, I know I will look back and regret not keeping a record.  All that to say, I'm really going to do my best to write at least a few times per week....not making any promises, but I'm much more likely to follow through now that I have it out.
One more thing concerning the blog- very soon there will be some really big changes here!  I'm really excited about it and I'm dying to share, but can't until a few things are worked out.  So, stay tuned!
One thing that has kept me plenty busy is finding out 3 of our little ones are allergic to dairy aand 2 are also allergic to gluten. Basically, we have had to make some big changes in our diet because we decided it was easier for all of us to be gluten and dairy free than trying to juggle different meals for each child- no thanks.Cutting out dairy has been a lot more difficult than gluten, but we have all adapted pretty well and we have only shed a few tears over the loss of icecream.
We are big breakfast eaters and we especially love waffles, pancakes, cinnamon rolls...everything we can't have, but luckily we have adapted some of our favorite recipes to work with our new way eating and they really do taste as good as the original, maybe better.  Hope you enjoy!!

Gluten Free and Dairy Free Peach Pancakes

2 1/2 cup brown rice flour
1/2 cup flax seed (cold milled)

2 teaspoons baking powder

1/2 teaspoonbaking soda

1 teaspoon cinnamon

Pinch of nutmeg

1/2 teaspoons salt

4 eggs, seperated- use 4 whites and 2 yolks

3 cups almond or coconut milk

2 teaspoons vanilla extract

1/4 cup coconut oil, plus 2 tablespoons for griddle

1 cup chopped fresh peaches (I leave the skin on)

 

1. Mix the flour, flax, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.  In a seperate bowl blend the eggs, milk, vanilla, and coconut oil.  Add to the dry mixture and stir well. Fold in the chopped peaches
2. Heat griddle over medium heat and grease with coconut oil. When it bubbles, .
pour 1/4 cup of batter on the griddle per pancake. Wait until bubbles form before flipping the pancake with a spatula.
3. Heat the other side until cooked through.
4. Serve immediately with your favorite topping: syrup, jam, or honey are our favorites.