One of Drew and I’s favorite homemade weekend breakfasts include pancakes and crispy bacon. I had a good homemade pancake recipe down pat that I had used for several years, then I found out I needed to eat gluten-free. I’ve tried a ton of GF pancake recipes since then and this one is one of my favorites. These pancakes really have a delicious, sweet, nutty flavor all on their own, but are great topped with maple syrup as well. They are fluffy, but also really filling, and are so much better than normal gluten pancakes, in my opinion. One thing I also love about this recipe is that it uses pretty basic GF ingredients that I always keep on hand (pecans, oats, brown rice flour) rather than a million different flours or expensive all-purpose GF flour mix.
Maple Pecan Pancakes (gluten-free)
Recipe adapted from original, here. Makes about 6 normal-sized (but very filling) pancakes.
-1/2 cup chopped pecans
-1/2 cup oat flour (you can use store-bought or pulse oats in food processor until it forms a flour)
-1/2 cup brown rice flour
-1 tsp baking powder
-1/2 tsp baking soda
-1/2 tsp salt
-3/4 cup sour cream or plain Greek yogurt
-1 large egg
-2 Tablespoons pure maple syrup
-1 Tablespoon water
1. In a food processor, pulse chopped pecans until they form a course, meal-like consistency. (Don’t pulse too long or you’ll end up with pecan butter/paste!)
2. In large bowl, mix pecan meal with oat flour, brown rice flour, baking powder, baking soda, and salt.
3. In smaller bowl, stir together egg, sour cream/yogurt, maple syrup, and water.
4. Add wet ingredients to dry and mix well.
5. Scoop about 1/4 cup batter out for each pancake onto heated, buttered, pancake griddle or skillet.
6. Cook several minutes on each side, until done.
I absolutely love potato soup and although I had tried several recipes over the last few years, none really blew me away. Then one day, a few weeks ago, I threw this one together, spur-of-the-moment, and it turned out great! I’ve made it several times since then. It’s a simple, easy, delicious, gluten-free, and inexpensive meal.
Loaded Potato Soup
Gluten-Free. Makes about 5 servings.
-3 Tablespoons butter
-1 medium/large onion, diced
-4 cloves garlic, diced
-4-6 large russet or baking potatoes (2 1/2 – 3 lbs), cubed
-5 cups chicken broth
-1/2 cup heavy cream
-shredded cheddar cheese and crumbled bacon, for topping
1. Melt butter in soup pot.
2. Stir in diced onion, cook until soft.
3. Stir in diced garlic, cook a couple minutes longer.
4. Add in cubed potatoes and chicken broth.
5. Add salt, pepper, and Italian seasoning to taste.
6. Place lid on pot and cook until potatoes are soft (about 30-40 minutes).
7. Once potatoes are soft, use a handheld potato masher to break up some of the larger potato chunks. You don’t want to turn it into mashed potatoes, but rather you want to break up some of the potatoes to help thicken the broth, while still leaving some larger potato chunks.
8. Stir in heavy cream.
9. Serve with shredded cheddar cheese and crumbled bacon pieces (best & easiest way to cook bacon).
Seriously, I used to have a love-hate relationship with bacon. As in I loved the taste of bacon, but hated getting popped by grease standing over a skillet to fry it. That day is no longer. Now I can officially love bacon with all of my being (well, part of me can wish it was healthier, can’t it?). And you will too once you give up the skillet and the popping grease and try this.
The Best (and Easiest) Way to Cook Bacon
1. Preheat oven to 400 degrees.
2. Lay desired number of bacon strips out on a cookie sheet (foil-lined if you wish).
3. Cook bacon in 400 degree oven for 12-15 minutes, depending on thickness of bacon, until it is at your desired crispness.
4. Remove from oven, lay cooked bacon slices on plate covered with paper towels to absorb extra grease.
Serve with a stack of (gluten-free) pancakes, crumble on some loaded baked potato soup, serve in BLTs, the possibilities are endless…
This is one of our favorite soups. I’ve had several people ask for the recipe, so I thought it would be a good time to share it on here. (I’m not sure why I haven’t before actually, we make this quite a bit, especially in the fall/winter.) It is similar to Olive Garden’s Zuppa Tuscana soup.
Creamy Potato Soup with Sausage and Kale
- 3-5 links (around 1 1/2 pounds) sausage (mild Italian pork sausage, chicken sausage, sweet/spicy, whatever you like), cut into slices/chunks
- 4-6 slices bacon, diced
- 8-10 small red potatoes or 6 medium russet or golden potatoes (or a mixture), cubed
- 1 medium/large onion, diced
- 3 cloves garlic, minced
- 4-5 cups chopped kale
- 8-10 cups chicken broth (chicken stock or water + chicken bullion)
- 1/2 cup heavy cream
- salt, pepper, Italian seasoning, to taste
1. Brown sausage in soup pot until cooked through. Remove from pot and reserve for later.
2. Add bacon bits to pot and cook through.
3. Add diced onion to bacon bits and saute until onion is soft. Add garlic and cook a few minutes longer.
4. Add cubed potatoes and chicken broth.
5. Cover and simmer/boil until potatoes are soft.
6. Once potatoes are done, add in sausage, kale and cream. Stir to combine.
7. Taste and season as needed. (I usually add just a touch of pepper and Italian seasoning, the sausage/bacon/broth tend to make it salty enough already)