Breakfast doesn’t have to involve plain old scrambled eggs or gluten-free oatmeal every morning when you have an intolerance or allergy to gluten proteins. Below we have three delicious gluten free recipes ideas for a more traditional breakfast feel!
Banana Chocolate Chip Pancakes
All you need for these flourless pancakes are one large banana, 2 large eggs, and 2 tablespoons of chocolate chips (the tiny morsels work best). Mash the banana in a bowl, then add the two eggs. Whisk until smooth. Fold in the chocolate chips.
Place two tablespoons of the mixture into a well-oiled frying pan over medium heat for one pancake. You want to keep these small, since they will be a little soft because of no flour. To make more, simply double the recipe.
Bacon & Cheese Egg Tins
Spray a muffin tin well with your favorite cooking oil. In a bowl, mix together half a cup chopped bacon (bacon bits work fine, or cook ahead of time) with a quarter cup each finely diced peppers, onions, and tomato.
Add two eggs just enough to make the mixture a little wet. Season with salt and pepper to taste. Then, spoon mixture into muffin tins until half full. Crack an egg on top, and place in the oven at 400 F until egg is done (about 20 minutes).
Sausage Gravy & Fried Tortilla “Biscuits”
To make the sausage gravy, start by browning one 16 oz package of sausage in a large frying fan. Drain most of the grease. Add in one cup of full-fat milk, and 1/4 cup of heavy mixing cream. Stir often as milk warms. When milk is hot to the touch, add cornstarch a little at a time until you reach the thickness you desire, remembering that gravy will thicken some as it cools. Pull off stove and season with salt and pepper to taste.
To make the fried tortilla “biscuits” pull out your biscuit cutter. Use it to create biscuit-sized circles from white corn tortillas. One tortilla should create three to four. Fry these until warm on each side in a well-oiled pan. Serve topped with the sausage gravy. Goes great with fried eggs!