Quinoa Potato Pancakes – This healthy recipe is perfect for breakfast! With quinoa, potatoes and eggs you’ve got the perfect mix of protein and carbohydrates!
I’ve mentioned many times that although I am a healthy cook, I still struggle to get everyone in the family eating right. When it was just the four of us, it was difficult. Then I developed a gluten sensitivity and we added a fifth family member who is also sensitive, and things got a little crazy. Those of you who have gluten free family members or are gluten free know how difficult it can be to cook around food allergies when not everyone in the family has them.
Like most of you, I’m busy. I used to be very prone to fixing two different meals every night and for breakfast, but somewhere along the line I realized that this just doesn’t work any longer.
Although I’m nowhere near where I need to be, I’m learning that I have to streamline the meal prep process and make things that the whole family will eat. Here are somethings I’ve learned along the way.
Tips for Staying Sane with a Partially Gluten Free Family
- Get your older kids on board. We decided last year that we would eliminate gluten from out house. We are 95% there, the exception being some of the boys snack foods which we only buy occasionally. At first this was hard but once they understand the “why” it becomes much easier. Although children can be focused on their own wants, once you show them the respect of explaining the impact that gluten has on you or their sibling they quickly start reading labels themselves. My boys are Skye’s biggest protectors!
- Focus on foods the whole family will eat. If I make enchiladas, I no longer make two batches. Instead we use Udi’s Gluten Free tortillas and I dial down the heat. It’s much easier to serve additional hot sauce than it is to spend dinner time lecturing your 9 year old that if its not too hot for his toddler sister it is not too hot for him. (And reminding him of all the hot stuff he ate when he was younger.)
- Casseroles are your friend. Find ones the family will eat and make a double recipe. There is nothing like having a couple of casseroles in the freezer to ease dinner time stress. Make it healthier by doubling the amount of veggies the recipe calls for.
- Speaking of the freezer, I keep mine stocked. I always have Udi’s bread, pizza crusts and tortillas. Fast food isn’t an option for our family so I’m always prepared.
- One word – fruit. We keep fruit on the counter where it is visible so that they can always grab a snack. It is also the “are you really hungry ” meter for the boys. If they don’t want fruit for a snack they aren’t really hungry.
Breakfast is pretty simple, but as we approach the holidays I am focused on making gluten free meals that the entire family will eat. These Quinoa Potato Pancakes are a favorite around our house, loved by grown ups and toddlers alike!
- 1 pound potatoes washed and shredded
- 1 carrot shredded
- 1 cup cooked quinoa
- ½ cup onion chopped fine
- 3 tablespoons nutritional yeast
- 3 eggs or flax eggs
- 1/3 cup gluten free flour blend OR all purpose flour
- 1/3 cup gluten free breadcrumbs I make mine from Udi's bread - see note
- ¼ teaspoon cayenne pepper optional
- ½ teaspoon fresh ground black pepper
- 1 teaspoon sea salt
- 1 T Coconut oil for cooking
- If using flax eggs, combine 3 tablespoons ground flax seeds with 9 tablespoons warm water.
- In a large bowl combine potatoes, carrot, quinoa, onion and nutritional yeast.
- Add (flax) eggs, flour, breadcrumbs, cayenne pepper, black pepper and sea salt to potato mixture. Stir until well combined and form into small patties.
- Heat oil over medium heat. Add patties and cook about 5 minutes per side, or until golden brown.
Servings 8, Calories 141, Fat 4.1g, Carbohydrates 20.5g, Protein 6.4g, Cholesterol 61mg, Sodium 269mg, Fiber 3.3g, Sugars 1.5g
To make gluten free breadcrumbs, place gluten free bread in a food processor and pulse until desired consistency is reached. Preheat the oven to 300 degrees. Place crumbs on a parchment lined baking sheet. Bake for 5 minutes. Turn oven off and allow crumbs to sit in the oven for another 30 minutes. Store in the freezer until ready to use.
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This is a sponsored conversation written by me on behalf of GF Kids & Family. The opinions and text are all mine.