Breakfast Blintz

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From the kitchen of Brad and Dani Betts

Originally called Senior’s Russian Pancakes, we once again HAD to modify the recipe to make it that much more amazing. GLUTEN FREE.

Ingredients:

5 eggs

1 c. rice milk (or other milk)

2 T. vanilla

1 c. gluten free pancake mix

Non-stick spray or vegan butter

Non-fat plain greek yogurt

Fresh berries or fruit jam

Directions:

In a blender or medium bowl, add the eggs and beat until blended and lighter in color.

Add rice milk and vanilla and mix until just blended.

Add 1 c. pancake mix and blend.

On a hot griddle, add non-stick spray or butter and pour the pancake. It will be very thin. Batter needs to be stirred vigorously just before every pour. Flip when bubbles form.

Spread each pancake with a thin layer of yogurt and jam (or sprinkle with fresh berries). Roll and enjoy!

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Carrot Apple Breakfast Bread

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From the kitchen of Brad and Dani Betts

Delicious! Like a morning glory muffin.

Ingredients:

MIX FIRST:

1 large egg (brought to room temperature)

1/4 c. packed brown sugar

1/4 c. granulated sugar

1/3 c. canola or vegetable oil

1/4 c. greek plain yogurt or sour cream

2 t. vanilla

2 t. cinnamon

1/2 t. nutmeg

FOLD IN AFTER MIXING ABOVE:

1 c. Pamela’s gluten free pancake mix

1/2 t. baking powder

1/2 t. baking soda

FOLD IN AFTER MIXING ABOVE:

3/4 c. grated carrots (1 large peeled)

3/4 c. grated apple (1 medium unpeeled)

Directions:

Preheat oven to 350 degrees.

Mix in the order above, being careful not to overmix.

Pour into greased pan or muffin tins.

Cook at 350 degrees: 35 min in 9x9 pyrex pan, 50 min in pyrex bread pan

Notes from the chef:

Walnuts would be a great addition!