"People who love to eat are always the best people." ~ Julia Child
There was a time, not so long ago, that I wouldn’t have made breakfast or any other meal for that matter – just for me. That has changed! For the last 3 years, I have been counting calories and for the last 2 years, I have been gluten-free. That means, some of the time, I eat differently than my family. I love food...that's been established. So, if I have to stay below 1500 calories/day…I’m going to be pretty particular about what I eat. Nothing mediocre, bland or food that’s just a ‘filler’ (like rice which has never been a favorite of mine).
There was a time, not so long ago, that I wouldn’t have made breakfast or any other meal for that matter – just for me. That has changed! For the last 3 years, I have been counting calories and for the last 2 years, I have been gluten-free. That means, some of the time, I eat differently than my family. I love food...that's been established. So, if I have to stay below 1500 calories/day…I’m going to be pretty particular about what I eat. Nothing mediocre, bland or food that’s just a ‘filler’ (like rice which has never been a favorite of mine).
I
make myself things like pepperoni chips, gluten-free berry scones, Big Sky
oatmeal, gluten-free pasta, gluten-free biscuits and chocolate chip cookies,
and flourless peanut butter cookies. Most of what I make is better and more
flavorful than that made with gluten.
The latest week-end treat I’ve
been making for myself is Dutch Apple Pancakes. We had them on our trip out East last year at a beautiful Bed & Breakfast in Henniker, NH called Henniker House. The Innkeepers were
interesting, fun and engaging. The breakfasts were delicious! This has more calories
than my usual breakfast, but I eat it later in the morning so it all works out…I
push lunch back a bit, eat a little less throughout the day. They’re very
satisfying and filling. I cover the second one with foil and it rewarms the next day perfectly!
Dutch Apple Pancakes
Makes 2 pancakes in 10 oz
individual soufflé (ramekins)
Preheat oven to 350 degrees
Core, peel & slice 2
apples, sauté in butter & liberal quantities of cinnamon for about 8
minutes.
Whirl in a blender (or immersion blender):
3 eggs
1/3 cup flour (I used Pamela’s Gluten-free baking mix)
½ cup milk
Dash salt
Spray 2 oven safe dishes with nonstick cooking spray
& put them on a cookie sheet so you can pull the dishes in and out of the
oven without slopping. Put apples in the bottom of each dish, pour batter over
top.
Bake for 25 minutes – have a look at them – are they
puffy and starting to brown? Might go as long as another 25 minutes (mine is usually
10 min more) depending on your oven. Put a pad of butter and some
cinnamon/sugar on the top. Put them back in the oven for 5 min and they’ll puff
up come more.
Serve quickly so they don’t fall – with warmed New
Hampshire maple syrup (only requires about a tsp)
Nutrition Facts for
one Dutch Apple Pancake:
Calories: 347.5
Fat: 11.9
Carb
Add s: 39.2
Fiber 5.8
Protein: 13.5
Add calories for the amount of syrup you use.
