Note: this recipe is lactose-free, but it is NOT gluten-free or dairy-free if you use the same topping I use.
I love me some carbs, and when it comes to breakfast, I want to eat a breakfast that's going to tide me over until lunchtime--and believe it or not, that's a pretty tough job with me. One recipe that does do the trick for me, however, is whole-wheat pancakes.
Here's what I use:
2 and 1/3 cups of whole wheat flour
1/2 tsp salt
4 tsp baking powder
4 tbs carob or cocoa powder
2 cups fat-free lactose-free milk, soy milk, almond milk, rice milk, or coconut milk
2 tbs lemon juice
6 tbs vegetable oil
1 tsp vanilla
1-2 tbs ground cinnamon
Optional: chocolate chips, fruit, etc.
Combine dry ingredients in a large mixing bowl, followed by the liquid ingredients. Mix well. Ladle onto griddle or into pan. Makes approximately one-week's worth of breakfast for one individual. Refrigerate leftover batter for the rest of the week.
As for toppings, you can go the traditional route, but I like to use either Nutella (note: Nutella and off-brands of hazelnut-chocolate spread DO have trace amounts of milk, but their amounts are low enough that I don't have a reaction, so use your own judgment), fresh fruit, or soy yogurt.
Oh, and another recommendation: If you're like me and can't tolerate eggs (I'm not talking about an allergy like hives, but stomach reactions), you might try befriending a local farmer who raises his or her chickens without the use of hormones or antibiotics. I could never tolerate eggs growing up, myself. I'd get these ridiculous stomachaches, often throwing up the breakfast I'd just eaten right before school. Sometimes the pain would last for two days. We wondered if I had a medical condition, but it just turns out my body was rejecting non-organic eggs. So if you've been in a similar boat, help support your local farmers and buy direct. Ask them what kind of feed they give their chickens, and if they feed them organic chicken feed, sans additives, see if you don't have better luck.