Blueberry Pancakes with Cinnamon Maple Syrup



Gluten Free & Dairy Free Blueberry Pancakes

2 Cups of  Artisan Flour Blend

1 Tablespoon of Sugar

4 teaspoons of Baking Powder

1/2 teaspoon of Sea Salt or Kosher Salt

4 Eggs, separated

2 Cups of Unsweetened Almond Milk

2 teaspoons of Pure Vanilla Extract

4 Tablespoons of Melted Non-Dairy Butter

Frozen or Fresh Blueberries

Measure dry ingredients into a large bowl and whisk. Measure almond milk, melt butter, crack and separate eggs. Beat eggs to stiff peak. Add the milk, vanilla, butter, and egg yolks to the dry ingredients and whisk until combined. Fold in egg whites carefully until fully incorporated. Fold in blueberries.


Heat a large skillet on medium, butter the skillet, and ladle batter onto skillet. Flip when bubbles have formed on the surface.


Cinnamon Maple Syrup

1 Cup of Pure Maple Syrup

2 teaspoons of Ground Cinnamon

Heat syrup and whisk in cinnamon.


Peanut Butter & Shaved Chocolate Pancakes


You are only allowed to have thoughts of pure bliss when you eat this breakfast.


Pure. Comfort. Food.


If you’re concerned…

Tomorrow, you can take the stairs.

Or do a few extra sit ups, or amp up the elliptical.


But for today, just enjoy your breakfast with no strings attached.

Peanut Butter & Shaved Chocolate Pancakes

*This recipe is adapted from the Artisanal Gluten-Free Cooking Cookbook

1 Cup Artisan GF Flour Blend

(I made a 12 cup batch, substituted the corn starch with arrowroot, and did 4 cups of brown rice flour and 1 cup of white rice flour because I ran out of brown.)

1 Tablespoon Sugar

2 teaspoons Baking Powder

1/2 teaspoon Kosher Salt

1 egg

1 Cup Almond Milk

1 teaspoon Pure Vanilla Extract

2 Tablespoons Dairy Free Butter, melted

Organic Crunchy Peanut Butter

Dairy Free Chocolate, shaved (about 1 ounce)

Pure Maple Syrup

Whisk the flour, sugar, baking powder, and salt in a medium bowl. Add the egg, milk, and vanilla and mix gently. Add the melted butter and mix just until ingredients are combined.

Grease a medium hot skillet with non-dairy butter. Cook on the first side until bubbles have formed on the surface and gently flip.

Top with peanut butter, shaved chocolate, and drizzle with pure maple syrup.


Pancake Perfection


Last weekend I had two failed attempts at making gluten-free pancakes from scratch. You’re probably thinking, “How hard could it possibly be to make a gluten-free and dairy-free pancake?” It’s not as easy as one might think, especially when you’re out to make the perfect gluten-free and dairy-free pancake.

The perfect pancake has to have the right amount of fluff, a balance between sweet and not too sweet, and the texture cannot be grainy, rubbery, or any other horrid word that would describe the type of pancake none of us would want to eat, regardless of whether we had food allergies or not. It also has to look appealing, and absorb the butter (dairy-free of course) and the maple syrup just right.

It is imperative that a pancake have perfect texture.

This morning my husband is off  on his second wave of hang gliding lessons so it was a great time for me to tinker with more pancake experimentation.  It bothered me to no end that I had failed twice last weekend at concocting the perfect pancake recipe. This morning I started completely from scratch and went a whole other direction with the ingredients. Sometimes it just takes a little time to figure out which ingredients compliment each other.

Those of you who follow my blog on a regular basis know full well that I am not one to give up.

I’m the person in the grocery store or anywhere for that matter, that will forget anything else on my agenda to give you a half hour pep talk on living allergen free if you’re overwhelmed.

So watch out…I’m the annoying “you can totally do it!” chick stalking the gluten-free isle.

Do not settle for less. Ever. In any area of your life that you are able to improve. 

Perfect Sunday Pancakes

1/4 Cup Tapioca Flour/Starch

1/4 Cup Teff Flour

1/4 Cup Oat Flour (make sure it’s GF)

1 3/4 Cups Brown Rice Flour

1 1/2 teaspoons Baking Powder

1 scant teaspoon Kosher Salt

1 teaspoon Xanthan Gum

2 Cups “Buttermilk” (Almond milk with 1/2 squeezed lemon, sit 5 minutes) + more almond milk for thinning if necessary

2 Tablespoons Coconut Oil (melted, not hot)

2 Eggs, beaten with a fork

1 1/2 Tablespoons Raw Agave Nectar

1 1/2 teaspoons Pure Vanilla Extract

Add all of the dry ingredients in a medium bowl and whisk until combined. In a small bowl, add the buttermilk, coconut oil, beaten eggs, agave, and vanilla. Stir. Add to dry ingredients and mix with wooden spoon until combined. Allow the mixture to be somewhat lumpy and set aside.

Heat a large skillet on medium. Coat pan in dairy-free butter. Cook pancakes until they are golden brown on each side, do not over cook.

Serve with dairy-free butter and pure maple syrup.