6 Allergy-Friendly Breakfast Recipe Ideas

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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allergy-friendly breakfast

Baked Oatmeal

(Submitted by: Kristy Harbaugh)
  • 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

(Submitted by: Katherine Kennedy)
  • 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

(Submitted by: Mary Blackorby)

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

(Submitted by: Laura LaMotte)
  • 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. 

(Submitted by:Karen Mischler)
  • 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.

Do you have a favorite recipe that you would like to share with the Neocate community? Post below, we would love to hear about your favorites.

Published: 08/25/2016
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