An allergy-friendly breakfast is a simple and fun way to spend time together.
Neocate Fruity Tutti Pancakes
An allergy-friendly breakfast is fun. Doesn’t this name just makes you want to try some! This is a great recipe if you are looking for a nice, hot breakfast option. Perfect if the rest of your family is eating pancakes and you are looking to make allergy-friendly option. Pancakes also make a good finger-food option for weaning toddlers.
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Baked Oatmeal
- 1 cup oil (can sub. applesauce)
- 1 1/2 cups sugar (can reduce)
- 4 eggs
- 6 cups oats (not the quick-cook kind)
- 4 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 2 cups water
Combine all ingredients in order listed. Pour into a greased 9 x13” pan. Bake at 375°F for 30-40 minutes until lightly browned. Serve with fresh fruit (bananas, strawberries, blueberries).
Notes: Do not use cooking sprays as all of them contain soy. I used olive oil.
Serving Size: 8
Per Serving:
- Calories: 650
- Protein: 11g
- Carbohydrates: 79g
- Fat: 6g
French Toast
- 2 Pieces of spelt bread
- 1/4 cup of soy milk
- Dash of cinnamon
Combine milk and cinnamon. Dip and coat the bread lightly in the soy milk mixture. Place on preheated skillet on low-med heat. You will have to cook it longer to ensure the soy milk dries and the toast isn’t mushy.
Serving Size: 2 pieces
Per Serving:
- Calories: 250
- Protein: 10g
- Carbohydrates: 44g
- Fat: 5g
Cinnamon Breakfast Bread
With fall just around the corner, this is a fun option to warm up on a cool morning for an allergy-friendly breakfast.
- 2 cups Bob’s Red Mill All-Purpose Baking Flour
- 3 tsp gluten-free baking powder
- 2 tsp sugar
- 1/2 tsp salt
- 1/2 cup Spectrum Organic All Vegetable Shortening
- 5 fl oz rice milk (or Neocate formula)
Stir together flour, baking powder, sugar & salt. Cut in shortening with a fork until fine and mealy. Add rice milk (or Neocate formula) all at once. Pour into a greased 8” pan, sprinkle with cinnamon-sugar mixture and bake at 400°F for 10 to 12 minutes. Serve warm for breakfast.
Serving Size: About 12 servings
Per Serving:
- Calories: 150
- Protein: 2g
- Carbohydrates: 17g
- Fat: 9g
Nutrition information for cinnamon bread recipe above calculated using rice milk. This is part of an allergy-friendly breakfast.
Banana Bread Muffins
- 4 ripe bananas
- 3/4 cup sugar
- 1/2 cup of dairy-free margarine
- 1 tsp vanilla
- 1/4 tsp salt
- 1 tsp baking soda
- 1/4 tsp cinnamon
- 2 cups of brown rice or oat flour
Preheat oven to 350°F. In a food processor, blend bananas, sugar, margarine and vanilla. Add remaining ingredients and process until smooth.
Pour into muffin tins and bake for 15-20 minutes, or if using a bread loaf tin, for 60 minutes. Let cool and enjoy!
Serving Size: 15 muffins
Per Muffin:
- Calories: 230
- Protein: 2g
- Carbohydrates: 43g
- Fat: 7g
Wheat-Free Pumpkin Muffins for an allergy-friendly breakfast.
- 3 cups wheat-free flour
- 2 cups sugar
- 1/2 tsp cinnamon
- 2 tsp baking soda
- 1 cup canola oil
- 2 cups canned pumpkin
In a large mixing bowl, sift together dry ingredients. Add oil and pumpkin, mixing well. Transfer into lined muffin tin and bake at 350°F until a fork inserted in center comes out clean (about one hour).
Serving Size: 10 muffins
Per Muffin:
- Calories: 330
- Protein: 3g
- Carbohydrates: 31g
- Fat: 23g
For additional Neocate recipe ideas, make sure to download Neocate Footsteps Recipes Guide.
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