Our Yogurt Breakfast

We eat basically the same thing every morning - Greek yogurt. But not straight out of the carton. Here's how I make it. All measurements are by weight.

Prep:
I start with a 32 oz container of plain Greek yogurt. Usually I buy store brand, since there's such a price difference between it and name brands! I set a medium strainer over a small mixing bowl, lined with a large coffee filter. I empty the whole container into the strainer and put it in the fridge for 24+ hours to drain. When it's done, I have about 24 oz of very thick yogurt.

To make individual servings:
Combine a single serve (5-6 oz) flavored yogurt (I use Chobani) with enough strained plain yogurt to make 12 oz. Add 2 oz heavy cream. Whisk together until smooth. Divide into two servings, 7 oz each.

I make it the night before and put it into 1-1.5 cup plastic storage containers. When we wake up, all we have to do is take it out of the fridge and breakfast is ready!

Buttermilk Waffles (GF and egg-free)

BUTTERMILK WAFFLES

1 3/4 c. flour 

2 Tbsp. sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 3/4 c. buttermilk*

1/2 c. butter, melted

2 eggs OR 4 Tbsp. warm water mixed with 1 Tbsp. Ener-G

2 tsp. vanilla

In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt*. In a separate bowl, mix buttermilk, butter, eggs, and vanilla. Mix the wet ingredients into the dry ingredients. Let sit at least 5 minutes.

Preheat waffle iron. Cook according to your waffle iron's directions.

You can keep them warm on a cookie sheet in a 250-300 degree oven but the longer they're in there, the more they will dry out!

* I used Saco dry buttermilk. If using it, mix 7 Tbsp. dry buttermilk with the other dry ingredients, and use 1 3/4 c. water where the recipe calls for buttermilk.

Single batch by weight:

210g GF oat flour or 243g Pillsbury GF flour

24g sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

40g buttermilk powder + 1 3/4 c. water

1/2 c. (1 stick) butter, melted

4 Tbsp. warm water mixed with 1 Tbsp. Ener-G

2 tsp. vanilla

Double batch by weight:

420g GF oat flour or 485g Pillsbury GF flour

48g sugar

4 tsp. baking powder

2 tsp. baking soda

2 tsp. salt

80g buttermilk powder + 2 1/2 c. water

1 c. (2 sticks) butter, melted

1/2 c. warm water mixed with 2 Tbsp. Ener-G

4 tsp. vanilla

Breakfast Pie

BREAKFAST PIE

Pastry for 2-crust pie
1 lb. breakfast sausage
1 lg. red bell pepper, chopped
1 lg. onion, chopped
6-7 sandwich slices cheddar cheese

Brown sausage and veggies until meat is cooked and all liquid is evaporated. Layer in this order:
Pie crust
Cheese to cover crust
Meat/veggie mixture
Cheese to cover
Pie crust

Crimp edges of crusts to seal. Bake at 450 for 15-20 minutes until golden brown.

Nutty Pumpkin Waffles

NUTTY PUMPKIN WAFFLES
(adapted from Libby's)

2 c. GF oat flour
1/4 c. sugar
1 Tbsp. cornstarch or arrowroot
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ginger
1/4 tsp. nutmeg
2 eggs (I use Ener-G egg replacer)
1 3/4 c. milk (I use coconut milk)
1/2 c. canned pumpkin
2 Tbsp. butter, melted
3/4 c. chopped pecans

Combine flour, sugar, cornstarch, baking powder, cinnamon, salt, ginger, and nutmeg in large bowl. Combine eggs, milk, butter, and pumpkin in medium bowl and mix well. Add to flour mixture. Stir in pecans.

Cook according to waffle iron's directions.

PUMPKIN MAPLE SAUCE

1 c. maple syrup
3/4 c. canned pumpkin
1/4 tsp. cinnamon

Combine and heat in small saucepan until warm.

DOUBLE BATCH w/full modifications
556 g Pillsbury gluten free flour
100 g sugar
20 g cornstarch
20 g baking powder
4 tsp cinnamon
1 tsp salt
1/2 tsp ginger
1/2 tsp nutmeg
2 Tbsp Ener-G + 4 oz water
2 c almond coconut milk + 3/4 c cream + 3/4 c water
1 c pumpkin
4 Tbsp melted butter
190 g pecans

Double Chocolate Pancakes

DOUBLE CHOCOLATE PANCAKES

1 batch your favorite pancake recipe (approx. 1 c. dry mix)
1 Tbsp. unsweetened cocoa powder
1 tsp. sugar
1/2 tsp. vanilla Torani (flavoring syrup for coffee)
3 oz bittersweet chocolate chips

Place chocolate chips in a bowl. Add about 1/2 Tbsp. of the flour from the pancake recipe and stir until all chips are coated.

Mix pancakes as usual, adding in extra ingredients except chocolate chips. Stir in chocolate chips.

Cook as usual.

Buttermilk Pancakes

BUTTERMILK PANCAKES

1/4 c. (40 g) Saco dry buttermilk 

1 c. GF flour (120 g GF oat flour OR 140 g Pillsbury GF flour)

1 Tbsp. (13 g) sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 egg OR 1/2 Tbsp. Ener-G egg replacer + 1 oz water

1 c. water

2 Tbsp. oil

1 Tbsp. melted butter

Whisk dry ingredients in a mixing bowl to remove lumps. Add egg, water, oil, and butter. Mix just until smooth. Let batter sit for 5-10 minutes before cooking.

I cook these on my electric griddle on high.

Double batch:

80 g dry buttermilk

240 g GF oat flour OR 277 g Pillsbury GF flour)

25 g sugar

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 eggs OR 1 Tbsp. Ener-G egg replacer + 2 oz water

2 c. water

1/4 c. oil

2 Tbsp. melted butter

Triple batch:

120 g dry buttermilk

360 g GF oat flour OR 416 g Pillsbury GF flour

38 g sugar

3 tsp. baking powder

1.5 tsp. baking soda

3/4 tsp. salt

3 eggs OR 1.5 Tbsp. Ener-G egg replacer + 3 oz water

3 c. water

6 Tbsp. oil

3 Tbsp. melted butter

Quadruple batch:

160 g dry buttermilk

480 g GF oat flour OR 554 g Pillsbury GF flour

50 g sugar

20 g baking powder

10 g baking soda

1 tsp. salt

4 eggs OR 2 Tbsp. Ener-G egg replacer + 4 oz water

4 c. water

1/2 c. oil

4 Tbsp. melted butter

Pancake and Waffle Mix-Ins and Toppings

Try alone or mix and match!

Nuts, chopped
Meat, cooked, chopped - bacon, smoked sausage, sausage crumbles, ham
Chocolate, peanut butter, or butterscotch chips
Cream cheese sauce
Cinnamon
Nutmeg
Fruit, chopped or pureed - apples, peaches, strawberries, blueberries, raspberries, blackberries, berry medley, bananas
Coconut shreds
Maple syrup
Butter

Breakfast Sausage (Patties or Crumbles)

BREAKFAST SAUSAGE

2-3 tsp. sage
1 tsp. brown sugar
1/4 tsp. nutmeg
1/4 tsp. pepper
Salt to taste
1 lb. ground beef, pork, turkey, or combination

Combine seasonings. Add ground meat and mix until combined.

Shape into patties (6-8) and cook over medium heat OR cook as loose sausage over medium high heat.

You can freeze the raw or cooked sausage for quick, easy breakfasts!

Some ideas for how to use...

1. Make breakfast sandwiches - biscuits/English muffins/toast + sausage patty + eggs + cheese
2. Crumble into eggs before scrambling
3. SLT sandwiches - sausage patty, lettuce, tomato
4. Crumble into pancake batter. Cook pancakes as usual.
5. Stir into white gravy. Serve over biscuits or potatoes.

6. Brown and mix with pan fried potatoes. Try sautéing bell peppers and/or onions with the meat and adding them too!