AMAZING Gluten Free Vegan Pancakes

GF vegan pancake

AMAZING Gluten Free Vegan Pancakes 

1/4c oat flour

1/4c all purpose gluten free flour

1/4c corn meal, blue or yellow

2t baking powder

1T flax seeds (or flax meal)

1/4t cinnamon

2t apple cider vinegar

1T agave, date or coconut sugar

1/4t salt

1T maple syrup

¾-1 cup cashew nut milk (or other nondairy milk)

1c local blueberries *optional, see below

1T coconut oil plus more for cast iron pan

1t pure vanilla extract

Place your cast iron over low heat with no oil added and start your batter.

Sift all of the dry ingredients except the flax seeds together in a mixing bowl.

In a blender, add the melted oil, flax seeds, nut milk, maple syrup, extract, and blend until smooth.

Pour into the dry ingredients and mix until well incorporated. Add water if needed to the batter if it thickens.

In a medium hot cast iron griddle or pan, add some coconut oil to cover the surface. *Drop in, using a 1/4c measure, the batter, well spaced in the pan. Let heat through until the edges look dry, and flip. Place cooked pancakes in a toaster oven or oven at 300 degrees until all pancakes are made. Should make 9-10 pancakes.

Serve topped with vegan butter, maple syrup and fresh fruit.

 I usually do one “starter” pancake to test the temperature of the pan.


*add 1 cup fresh or frozen blueberries

*add 1 chopped banana to the wet ingredients after blending

*add vegan chocolate chips

*add 1apple, peeled, chopped and cored and add an additional 2t of cinnamon and 1/4 chopped walnuts


Simple Tofu Scramble

*Simple Tofu Scramble

Super simple after an intense Crossfit workout: 300 double unders, 10 Cleans (#83 pounds), 50 front squats (#83 pounds), and 60 tricep dips….WOOOF! I finished and about 45 minutes after I WAS HUNGRY!!! I usually add lots of veggies into my scramble but today I was just feeling SIMPLE and it was SO delicious….the miso lends a “cheesiness” that was just yummy. I ate my greens on the side and had whole grain toast with coconut oil spread on top, and a side of my home made Kombucha and I did not want for anything…..FRICKEN YUM.

Simple Tofu Scramble

1 package (15oz) firm tofu, crumbled

2t xvo

1T coconut oil

½ medium onion, small diced

1/4c nutritional yeast- more if desired!

1 clove garlic, minced

1/2t ground turmeric

1/2t salt

1/4t black pepper

2t miso

2T water- more if needed

Mix the miso paste with the water and set aside.

In a heated skillet or fry pan over medium high heat, heat up the oil and add the onion, garlic, turmeric, salt, black pepper and sauté until aromatic and golden.

Add the crumbled tofu and sauté over medium heat, stirring frequently for 2-3 minutes, coating the tofu with the onion mixture. Cover the pan and steam for about 2-3 minutes.

Remove the lid and mix the miso paste into the scramble. Sprinkle in the nutritional yeast and mix until well incorporated.

Serve immediately with toast or in a breakfast tofu burrito, sprinkled with additional nutritional yeast.