Eating at a restaurant for breakfast and/or brunch is the hardest meal for those with dairy and gluten allergies/sensitivies. Think about it, other than fruit, and juice, what at a breakfast/brunch buffet may be safe? The eggs are made with dairy, there is usually an abundance of gluten (and dairy) products: pancakes, waffles, french toast, regular toast, donuts, bagels, cereals. . . . and suspect meats that may or may not contain gluten and/or dairy. If I am lucky, there are hard-boiled eggs. I hoard the eggs. . . don’t touch my eggs!
The thing of it is, I LOVE breakfast. Scrambled eggs, hash browns, omelets, and bacon! It is the best meal of the day, unless I am eating at a restaurant. . . . then I just salivate, eat a bunch of fruit and go into a sugar coma. So, needless to say, I cook breakfast at home a lot. I have been in a rut lately (is that even possible with breakfast?) so I thought I would try something new:
Servings: 8-12 palm sized latkes
Time: Approx 20 minutes
- 3 fist-sized potatoes
- 1 onion about 2.5″ round
- 2 eggs
- 2 T. rice flour
- 1/2 t. salt
- 1/4 t. pepper
- Peel and quarter the potatoes and place in a bowl of water until ready to process.
- In the blender or food processor, pulse the onion until finely chopped.
- Remove onions and place in a mixing bowl.
- Pulse the potatoes in several batches (I just did one batch, as the food processor was large enough) until finely chopped.
- Beat the eggs and add them with the flour and seasonings to the potatoes and onions.
- Mix all ingredients well.
- Fry the pancakes in a lightly greased nonstick pan until golden, about 3-4 minutes per side.
- Serve hot.
Originally adapted from Adapted from Bette Hagman’s The Gluten-Free Gourmet, found on Lisa Bee: Knottie Recipes