Archive for the 'Breakfast Recipes' Category

Rice Flour Pancakes Recipe

Summary: Here’s a quick, low residue recipe to make a batch of yummy Rice Flour Pancakes from the Culinary Couple’s Creative Colitis Cookbook, a collection of 100 low-fiber, non-dairy recipes for those following a colitis diet plan.

Recipe Ingredients

1 cup rice flour
1 tbs. sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup rice or soy milk
1 egg, lightly beaten
2 tsp. olive oil or vegetable oil
1 cup maple syrup

Cooking Instructions

Sift the rice flour, sugar, baking powder and salt together in a bowl. Beat in the rice milk or soy milk until the mixture has a smooth consistency. Add the beaten egg and olive oil or vegetable oil and mix until just blended.

Heat a non-stick griddle to 375 degrees or until it is hot enough that drops of water splashed on the griddle bounce and sizzle. Lightly oil the pan. Ladle the pancake mixture onto the griddle to form 4 inch cakes.

Turn the cakes once the bottom has browned and bubbles appear on the tops. Cook the cakes for an additional two minutes. Serve the pancakes with warmed maple syrup.

(Recipe yields 12 pancakes and serves 4.)

Carol’s Coffee Cake Recipe

Recipe Ingredients

1/2 cup vegetable shortening
1 cup sugar
2 eggs
1 cup flour
2 tsp. baking powder
1/4 tsp. salt
1 cup soy sour cream
1 tsp. vanilla
1/2 cup brown sugar
1 tbs. vegetable shortening
2 tsp. cinnamon

Cooking Instructions

In an electric mixer, cream the vegetable shortening and the sugar until thoroughly combined. Add the eggs and vanilla. Sift the dry ingredients together. Alternately add the dry ingredients and the soy sour cream to the batter. Stir until combined.

Preheat the oven to 350 degrees. In a small mixing bowl, combine the brown sugar, 1 tbs. vegetable shortening and cinnamon with a fork. Spray a circular tube or bundt pan with non-stick cooking spray.

Pour the batter into the pan. Sprinkle the brown sugar topping on the surface of the batter. Run a knife through the batter to slightly incorporate the brown sugar mixture. Bake the coffee cake for 50-55 minutes. Let stand for 10 minutes before inverting on to a serving plate. Dust with powdered sugar and serve warm.

(Recipe serves 6-8.)