Waffles

Today we had waffles for lunch. I haven't been doing waffles too much lately, because they've been sticking to my waffle iron. I generally use this recipe except 1 1/2 time the amounts. This time, I used about 1/2 c. of coconut oil instead of the oil amount for the recipe. The waffles didn't stick, but they fell apart too easily. I used all brown rice, too. Next time I think I'll try 1/2 rice and 1/2 something else.

This is my brand of waffle iron. I really like it, because it's fun for the kids to have sticks to dip into sauce or syrup. With just the rice, they didn't stay stick-like.

To accompany the waffles, we had strawberry sauce from the freezer, maple syrup, chocolate syrup and whipped cream. Yum.

Here's the chocolate syrup recipe I used:

1 c. water
1 c. evaporated cane juice
3 T. butter
1/3 c. cocoa powder*
1 t. vanilla

Boil water and cane juice together 1-2 minutes for simple syrup. Add cocoa and butter, stirring hard until smooth. Remove from heat, add vanilla. Store in refrigerator.

This batch didn't get very thick. Sometimes I add a little coconut oil to help it thicken up. But then, it seems to be too thick. I think this will get thicker as it cools.

*The original recipe called for 1 1/4 c. cocoa powder, but that was way too much for my tastes.

Cottage Pancakes

Ha! I'm posting on my breakfast blog.

I wanted to make pancakes for breakfast this morning, but I hadn't prepared them the night before. I generally use Sue Gregg's Blender Pancakes method, which I'll post about another time. Today, I used a different recipe from Sue Gregg's Breakfast cookbook - Cottage Pancakes.

Here's the recipe:

4 eggs, separated
1 c. cottage cheese (or kefir)
1/2 c. flour (I used rice flour)
1 T. olive oil or melted butter (I used coconut oil)
1/2 t. vanilla
1/4 t. salt

Beat egg whites until stiff. Set aside.
Beat egg yolks until light. Blend in remaining ingredients. Fold egg whites into batter.
Bake over moderate heat.

----
I had a little trouble gauging when to turn these. They were definitely fluffy, but also substantial. She suggests serving with fresh fruit topping, but I didn't have anything for that. I served them with maple syrup. I think I preferred them plain. They weren't too sweet, but they still had a nice taste. And, the kids liked them. Henry generally doesn't like pancakes, so it was nice to see him have seconds.

Plus, I liked that these were more protein based, rather than grain based. This made about 10 4" or so pancakes. We had 1 1/2 leftover, which Daddy can have for breakfast.

Since she mentions kefir as a substitute, I might try this with drained yogurt sometime.