Breads & Breakfasts Recipes

Often referred to as the most important meal of the day, breakfast provides the fuel to get us through the day . . . at least until lunchtime rolls around. I serve up six of the most popular recipes ranging from on-the-go coffee cakes and muffins to hearty pancakes. Use the following key to know if the recipe works with your specific allergy or allergies:

  • EF: Egg free
  • MF: Milk free
  • NF: Nut free
  • PF: Peanut free
  • SF: Soy free
  • WF: Wheat free

Potato Pancakes (EF, MF, NF, PF, SF, WF)

  • 1 cup cooked potatoes, mashed
  • 1 cup uncooked potatoes, finely grated
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 2 tablespoons milk-free, soy-free margarine

In large bowl, combine all ingredients except margarine. Set aside. In large skillet, melt margarine over medium heat. Spoon potato mixture into skillet, forming pancakes; cook until golden brown on bottom; flip and continue cooking. Serve plain or with maple syrup.

Banana Pancakes (EF, MF, NF, PF, SF, WF)

  • 1 ½ cups oat flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1¼ cups orange juice
  • 1 tablespoon oil
  • 1 teaspoon vanilla extract
  • 1½ tablespoons water, 1½ tablespoons oil, 1 teaspoon baking powder; mixed together
  • 1½ cups banana, chopped

Heat nonstick griddle or skillet over medium heat. In medium bowl, combine all ingredients, except banana. Stir well. Fold in banana. Spoon 1⁄3 cup batter for each pancake onto griddle or skillet. Cook until top bubbles and edges are browned. Flip and cook until done. Top with Cinnamon Syrup (see next recipe).

Cinnamon Syrup (EF, MF, NF, PF, SF, WF)

  • ¾ cup light corn syrup
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice

In small saucepan over low heat, cook corn syrup until thoroughly heated. Add remaining ingredients. Mix well. Pour warm syrup over pancakes or waffles.

Corn Muffins (EF, MF, NF, PF, SF, WF)

  • 13 cup shortening
  • ¼ cup sugar 1 cup Cream of Rice cereal
  • 1 tablespoon baking powder
  • 23 cup warm water
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon rind
  • 23 cup cornmeal
  • ¼ cup raisins, optional

Preheat oven to 375 degrees. Line muffin tin with paper liners. Cream shortening and sugar. Mix rice cereal and baking powder in warm water. Combine with sugar and shortening mixture. Mix in remaining ingredients (and raisins, if used). Spoon into muffin cups (small muffins have a better texture). Bake 25 minutes. Makes 8 muffins. These muffins hold together better if you let them cool a few hours or overnight.

Cinnamon Raisin Coffee Cake (EF, MF, NF, PF, SF)

  • 1 cup plus
  • 2 tablespoons water
  • 2 cups raisins 1 cup brown sugar
  • 13 cup milk-free, soy-free margarine
  • ½ teaspoon cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon salt
  • teaspoon nutmeg
  • 2 cups sifted flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda Vanilla Icing (see next recipe)
  1. Preheat oven to 325 degrees. Grease a 7-inch tube pan. In a medium saucepan, combine water, raisins, brown sugar, margarine, cinnamon, allspice, salt, and nutmeg; bring to a boil and cook for 3 minutes. Cool.
  1. Sift flour before measuring, then sift again with baking powder and soda. Stir dry ingredients gradually into cooled mixture; beat with electric mixer until smooth. Turn into prepared tube pan and bake 35 minutes or until a cake tester comes out clean. Drizzle with Vanilla Icing (see next recipe).

Vanilla Icing (EF, MF, NF, PF, SF, WF)

  • 1 cup confectioners sugar
  • 1½ tablespoons warm water
  • ¼ teaspoon vanilla extract

Combine all ingredients and mix until smooth.

Blueberry Muffins (EF, MF, NF, PF, SF, WF)

  • ½ cup milk-free, soy-free margarine at room temperature
  • 1 cup plus
  • 2 tablespoons sugar
  • 3 tablespoons water, 3 tablespoons oil, 2 teaspoons baking powder mixed together
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 cups flour
  • ½ cup water
  • 2½ cups blueberries
  • 1 tablespoon sugar mixed with
  • ¼ teaspoon ground nutmeg
  1. Preheat oven to 375 degrees. Line muffin tin with paper liners. In a medium-size bowl, beat margarine until creamy. Beat in the sugar until pale and fluffy. Beat in water, oil, and baking powder. Add vanilla, remaining baking powder, and salt.
  1. Fold in half the flour and half the water with a spatula. Add remaining flour and water. Fold in blueberries. Scoop batter into muffin cups. Sprinkle with nutmeg-sugar. Bake 25 to 30 minutes or until golden brown. Let muffins cool slightly before serving.

Pumpkin Bread (EF, MF, NF, PF, SF, WF)

  • ½ cup milk-free, soy-free margarine
  • 1 cup sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ginger
  • 1¾ cups barley flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ cup water
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin

Preheat oven to 350 degrees. Cream margarine and add sugar. Set aside. Sift together cinnamon, nutmeg, ginger, flour, baking soda, and salt; set aside. Dissolve baking powder in 1⁄4 cup water; add to margarine mixture. Mix remaining 1⁄4 cup water and vanilla extract together; add pumpkin. Stir well. Add to margarine mixture. Combine dry ingredients and wet ingredients. Blend together well. Pour into a loaf pan. Bake 1 hour.