GLUTEN-FREE BREAKFAST SHOW #806

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Yummy Banana-Oat Pancakes

Makes 8 to 10 pancakes

Gluten-free

 

1 cup gluten-free,quick cooking rolled oats

3/4 cup plus 3 tablespoons unsweetened nondairy milk, plus more as needed (see note)

1 slightly rounded cup peeled and thinly sliced bananas

1 teaspoon baking powder

1 tablespoon extra-virgin olive oil, plus more for pan

2 tablespoons maple syrup, plus more for serving

1/4 teaspoon sea salt

Blueberries, for serving (optional, see variation)

 

Preheat the oven to 200 degrees F. Lined a large, rimmed baking sheet with unbleached parchment paper.

To make the batter, put all of the ingredients in a blender and process until smooth. Put a small amount of olive oil in a large, nonstick skillet or griddle over medium heat. Heat the pan until a drop of water skitters across the surface.

For each pancake, pour 1/4 cup of batter into the pan. Depending upon the size of your skillet or griddle, you should be able to cook 3 to 6 pancakes in each batch. Cook for 2 to 3 minutes until the under-side is golden and bubbles form on top. Flip each pancake and cook the other side for about 2 minutes, or until the underside of the pancake is golden brown. Repeat with the remaining batter until all pancakes are cooked. (As the batter sits, it will thicken very quickly. Before cooking subsequent batches, you may need to stir in a tiny bit —2 teaspoons, or so—more nondairy milk into the batter, so that it is not too thick for pouring.

After each batch of pancakes cook, put them in a single layer on the lined baking sheet and keep them warm in the oven until serving. Serve with plenty of maple syrup topped with some fresh berries, if desired.

Chef’s note: For a sweeter pancake, with a hint of vanilla flavor, use sweetened, vanilla flavored nondairy milk in place of the unsweetened variety.

 

VARIATIONS: Chocolate Chip Pancakes – Add 5 to 6 vegan chocolate chips to each pancake right after the batter is poured into the pan. Blueberry Pancakes – Add 5 to 6 small fresh blueberries to each pancake right after the batter is poured into the pan.

 

Maple Roasted Portobello “Bacon”

Makes 2 to 4 servings

Gluten-free

 

4 medium Portobello mushrooms, de-stemmed and thinly sliced

1 1/2 tablespoons gluten-free tamari

1 1/2 tablespoons extra-virgin olive oil

1 tablespoon maple syrup

1 1/4 teaspoons smoked paprika

1/4 heaping teaspoon garlic powder

 

Preheat the oven to 375 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.

Put the mushroom slices, tamari, olive oil, maple syrup, paprika and garlic powder in a medium-sized bowl and toss gently with a large spoon to thoroughly coat. Transfer the mushroom mixture to the prepared pan and arrange in a single, even layer.

Bake for 20 to 35 minutes, or until the mushrooms are soft and lightly browned around the edges. Put the pan on a wire rack and let cool for 10 minutes before serving.

 

No-Egg Tofu Scramble

Makes 2 to 3 servings

Gluten-free

 

1 small sweet onion, chopped

2 tablespoons extra-virgin olive oil, divided, plus more as needed

5 to 6 ounces cremini or white button mushrooms, sliced

1/2 large red or orange sweet bell pepper, chopped

2 teaspoons gluten-free tamari, divided

2/3 block (about 10 ounces) firm or extra-firm regular tofu, drained (see note)

1/2 rounded teaspoon ground turmeric

1/8 teaspoon cayenne pepper (optional)

1/8 teaspoon sea salt

1/2 cup grated vegan cheese (optional, see note)

Freshly ground black pepper, to taste

 

Put the onion and 1 tablespoon oil into a large skillet. Cook over medium heat, stirring occasionally, until slightly softened, about 5 minutes. Add the mushrooms and cook, stirring occasionally, for 1 minute. Decrease the heat to medium-low. Add the peppers and 1 teaspoon of the tamari. Cover and cook, stirring occasionally, until the onion is slightly golden, about 10 minutes, adding more oil (or a bit of water) if the pan becomes dry.

Meanwhile, put the tofu in a medium-sized bowl and mash with a potato masher or large fork until crumbly. Add the turmeric, optional cayenne, salt, 1 tablespoon olive oil and 1 teaspoon tamari. Mash until the tofu resembles the texture of cooked scrambled eggs.

Increase the heat to medium. Add the tofu to the skillet, adding a bit more oil (or water), if the pan becomes dry. Cook, stirring frequently, until the scramble is heated through and the tofu is lightly browned on the edges.  Scatter the optional vegan cheese over the top and season with pepper to taste. Cover the skillet tightly, remove from the heat, and let the vegan cheese melt for 4 to 5 minutes. Serve immediately.

Chef’s note: If you are cooking gluten-free, make certain to purchase certified gluten-free tofu and gluten-free vegan cheese, available in most supermarkets.