If you’ve been following this blog for any length of time, you would know that my culinary world has been shaken since I’ve had to put my 3 year old son on a gluten, wheat, dairy, and citrus free diet.
I had a large stash of tried and true recipes in my Cookbook, and I’ve had to start over, from square one. I’m attempting to make meals that everyone in the family can eat. So that A) my son does not feel excluded, B) I don’t resemble a short order cook, and C) I don’t have the urge to curl up in a fetal position humming Broadway showtunes to myself prior to meal preparation.
The option C) is still on the table, as I haven’t quite mastered this juggling act.
And you know what’s ironic? I absolutely have to wear my reading glasses in public because the food manufacturers think it’s a good idea to list food ingredients in the smallest type possible.
Now I’m rewarded for all the years of vanity, and refusing to wear my glasses in public. Even though I really really need to. To retaliate against the vain side of me, the rebel personality wears the red rhinestone encrusted glasses.
I may as well carry a flashing neon sign that reads, “I’M BLIND. AND I HAVE NO FASHION SENSE!”
Moving on. Mercifully.
One recipe that has been a staple in the House of Fiddle for the last couple of weeks, is a recipe for rice pancakes. I can only get a little creative in my cooking endeavors, because I have to adhere to very strict rules.
Which just chafes me, to be honest.
I found a boxed Brown Rice Baking Mix by Fearn in the health food store that I LOVE. (And Wal-Mart now carries it.) I’ve taken the recipe directly from the box, and added a little of my own magic. I always double this recipe, and it’s rare that there’s anything left to freeze.
Brown Rice Pancakes
1 Cup Fearn Brown Rice Baking Mix
1 T. Rice Protein Powder
1 Egg, beaten
1 T. Canola Oil
1 T. Agave
1 teaspoon (alcohol free) Vanilla
1 Cup Rice Milk (plus a little extra for thinning if needed)
1/2 Cup Pumpkin Puree
Mix it all together. Add a bit more rice milk if it appears too thick, and spoon onto griddle. Make sure to cook until light golden brown.
That’s it. Simple.
Thank you again and again for all the website information that you’re still sending me. You cannot know what your support has meant to me!
If you have a recipe of your own to share, add your name and specific post to Mr. Linky below. Then link back here. Have a great weekend everyone!