Image © 2011 Liv Gluten-Free

Pancake Sandwiches
Serves 4

This recipe is very rich and filling, and would make a great brunch served with fresh fruit and coffee. Save time by making the pancakes in advance, then freezing them for when you need them. A few seconds in the microwave is all you need to defrost them.

For the Pancakes
Makes Eight 7-Inch Pancakes

1 cup gluten-free oat flour (if you can’t find GF oat flour, you can grind GF oats in a coffee grinder)
2 tablespoons corn starch
2 tablespoons flaxseed meal
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
2 eggs
1 teaspoon vegetable oil
3/4 cup milk
Non-fat, non-stick cooking spray

For the Filling
8 strips of turkey bacon
8 large eggs
salt and pepper to taste

To Dip
4 tablespoons pure maple syrup, divided for dipping

In a large bowl whisk together the dry ingredients. Add the maple syrup, vanilla, eggs, vegetable oil, and milk, and whisk to combine. Set aside (the mixture will thicken slightly).

Preheat a large nonstick skillet or flat griddle over medium heat. Once warm, spray lightly with nonstick cooking spray. Ladle 2 7-inch dollops of batter onto the griddle.

Let the pancakes cook 3-4 minutes or until the tops begin to bubble and they are golden brown on the bottom. Use a spatula to flip the pancakes and then cook an additional 2-3 minutes, or until cooked through.

Place the pancakes onto a plate, and keep warm in a low oven until ready to use. Repeat the process with the remaining batter until you have 8 pancakes. Keep warm while you prepare the filling.

Wipe out your skillet with a paper towel, then fry the turkey bacon over medium-high heat until crispy, about 3 or 4 minutes each side. Keep the bacon warm in the oven.

Again, wipe out your skillet with a paper towel, then spray with nonstick cooking spray. Crack 2 eggs side by side (touching) then 2 more eggs side by side. Season with salt and pepper, and cook until the whites are almost set, about 4 minutes. Gently flip over the eggs, being careful not to break the yolk, and cook an additional 1-2 minutes for over-medium eggs. Remove the eggs to a plate and keep warm while you cook the remaining 4 eggs.

Assemble the sandwiches by placing 1 pancake onto 4 plates. Top each with 2 over-medium eggs, 2 slices of turkey bacon, and then top with another pancake. Serve each with a tablespoon of maple syrup for dipping.

• Approximate Nutritional Information: Per Serving

Calories: 411
Total Fat: 24 grams
Carbohydrates: 27 grams
Fiber: 3 grams
Protein: 24 grams

Image © 2011 Liv Gluten-Free

I recently had lunch with a friend at Eataly, the ultimate Italian marketplace in the Flatiron District in New York City.

I love that they offer gluten-free pasta, and their Cacio e Pepe (a simple pasta dish with cheese and black pepper) makes the perfect lunch with a cool glass of Pinot Grigio.

As we finished up and got to browsing through the amazing market full of imported decadence from Italy, I found a small jar of pistachio praline. Praline is made up of roasted nuts and sugar that is ground into a fine paste. I love pistachio so I knew I couldn’t it pass up! I snatched up a couple jars and decided that once I got home I’d dream up something brilliant to do with my new treasure.

What I came up with was this decadent cheesecake. It has a pistachio crust and that sweet, creamy praline in the filling for ultimate pistachio flavor saturation!

Try this amazing Pistachio Praline Cheesecake!