Gluten-Free Silver Dollar Pancakes

Gluten Free Pancakes @2CookinMamasSaturday mornings are my favorite!  Sleeping in (well as much as you can with a toddler), staying in your pj’s, and serving up a creative & fun breakfast for the entire family.  This past weekend, my husband took the reigns and made us our first batch of gluten-free pancakes.  What a treat!  Serve these with your favorite fruit or sweeten them up for special occasions with chocolate chips & whipped cream.

If you extra pancakes left over let them cool, wrap them in plastic, and freeze.  To reheat just pop in the toaster or microwave for 30-60 seconds!

Gluten-Free Silver Dollar Pancakes

Bobby Flay Pancake Pan

Bobby Flay Pancake Pan

Yields: 20 pancakes

Ingredients: 

  • 1 cup gluten-free pancake mix
  • 1 egg
  • 3/4 cup water
  • 1 tbsp. water

Directions:

Combine all ingredients together and mix until smooth.  Preheat pan over medium-low heat.  We used the silver dollar pan by Bobby Flay, but any pan will do.  Lightly spray non-stick cooking spray on pan and pour in batter.  Cook on one side until you see small bubbles forming on the edges.  Flip once and continue cooking until golden brown.

Christina Russell @2CookinMamas

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Breakfast Tex-Mex Quesadillas

Breakfast is my favorite meal of the day – make it yours too with this delicious Tex-Mex recipe.breakfastquesadillas

Breakfast Tex-Mex Quesadillas with Creamy Salsa

Total Time: 30 minutes – Serves 4

Ingredients:

  • 8 slices bacon
  • 1/2 cup chunky salsa
  • 1/4 cup fat-free sour cream
  • 1.75 cups shredded Mexican-blend cheese, divided
  • 1/2 cup red onion, diced
  • 6 large brown eggs, beaten
  • 1 tsp. vegetable seasoning
  • 4 – 10″ whole wheat flour tortillas
  • Cilantro & diced tomatoes, optional for garnish

Directions:

Cook bacon, following package directions, until crisp.  Set aside.

Combine salsa, sour cream, and 1/4 cup cheese in small bowl and place in refrigerator.

Preheat large pan on medium-high heat.  Spray pan with non-stick cooking spray and cook onions for approximately 3-4 minutes or until they begin to brown.

Stir in eggs, 1/2 cup cheese, and vegetable seasoning and cook until eggs are firm.

Equally divide egg mixture on 1/2 of each tortilla.  Top with 1/4 cup cheese and 2 slices of bacon.  Fold in half and return to pan two at a time, lightly coated in non-stick cooking spray.  Cook 2-3 minutes per side or until golden brown.

Take out creamy salsa mixture from refrigerator and serve with warm, gooey quesadillas.

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Lemonade Rice Crispy Treats

Here’s a twist on a classic that you and your little ones are sure to enjoy this summer!

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Lemonade Rice Crispy Treats

Lemonade Rice Crispy Treats – Total Time: 15 minutes – Makes: 15 squares

  • 3 tablespoons butter
  • 4 cups miniature marshmallows
  • 1/2 cup white chocolate chips
  • 1 teaspoon lemon zest (about 2 lemons)
  • 6 cups Crispy Rice
  1. Melt butter over low heat in saucepan.  Add marshmallows & stir until completely melted. Remove from heat.
  2. Add  white chocolate chips and lemon zest to marshmallow mixture and mix thoroughly.
  3. Add Crispy Rice to mixture and stir until all ingredients are well combined.
  4. Spray a 13×9-inch pan with non-stick cooking spray and pour mixture into pan.  Spread out evenly with hands or spoon.
  5. Let cool completely and serve!

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