Gluten Free Cinnamon Pancakes with an Apple Cinnamon Compote

Gluten Free Cinnamon Pancakes with an Apple Cinnamon Compote

Apple Pancakes 1

I hope everyone had a Hoppy Easter (if you don’t celebrate, I hope you had a great weekend). Typically, our family would have a huge Easter dinner where my grandma would make her delicious lamb. With my mother’s passing, the holidays are now going to be different, very different. I honestly did not want to celebrate at all.

As a family, we went out to dinner Saturday night and celebrated being together. Sunday morning, my cousin, my brother, and I made a pancake breakfast. This was my first time attempting making Gluten Free Pancakes without a premade mix. They came out delicious!! I tried to measure the ingredients but sometimes I just add in ingredients or adjust as I am going along.


What You Need:

1 Cup of Gluten Free Flour (I like Bob Red Mills 1:1 Baking Flour)

2 Tablespoons Sugar

2 Teaspoons Baking Powder

2 Teaspoons Cinnamon

1/8 Teaspoon Salt

1 Cup of Buttermilk (I did 3 Tablespoons of Lemon Juice in a measuring cup and filled the rest with Soy Milk (or any type of milk you drink) to the one cup mark)

1 Egg

2 Tablespoons of Vegan Butter (can use regular butter), melted

Coconut Oil Spray (or any type that you like to use)

What To Do:

If you are not using buttermilk, put 3 Tablespoons of Lemon Juice in a measuring cup and filled the rest with Soy Milk to the one cup mark. Mix and let it sit for about 5 minutes (you want it to start to curdle a little).

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Combine the dry ingredients in a bowl. Mix and add the wet ingredients. Mix until it is combined.

Apple Pancakes 3

Apple Pancakes 4

You don’t want to over mix because the pancakes won’t be as fluffy. In a pan or griddle, spray with coconut oil and let it heat up over medium heat. While it is preheating, you can cut the apples for the compote.

Apple Cinnamon Compote

What You Need:

1 Apple, cored and diced

1 Tablespoon Water

2 Tablespoons Honey

2 Teaspoons of Cinnamon

2 Tablespoons of Brown Sugar

1 Tablespoon of Vegan Butter, melted

What To Do:

Mix all ingredients in a saucepan over medium heat. Cook until the apples are soft and the liquids are thick.

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Apple Pancakes 8

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Drop the pancake mixture into round circles in the pan leaving enough space for the pancakes to not overlap. Once the pancake starts to bubble, you know it is time to flip.

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Cook until they are golden brown on each side and there is no liquid left inside.

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Add the Apple Cinnamon Compote to the top and enjoy!

Apple Pancakes 1

Gluten Free Irish Soda Bread

Gluten Free Irish Soda Bread

Happy St. Patrick’s Day! 

Irish Soda Bread 1

This family recipe has been passed down through the generations. I adapted it to make it gluten free. I actually baked this with my class today (most of them have never had Irish Soda Bread before) and they had so much fun!

Irish Soda Bread 2

What You Need:

2 Cups of Gluten Free Flour (I like Red Bob Mills 1:1 Baking Flour)

2 Tablespoons Sugar

2 Teaspoons of Baking Powder

1/2 Teaspoon Salt

4 Tablespoons COLD Vegan Butter (you can use regular butter)

1 Teaspoon Baking Soda

3/4 Cup Buttermilk

1 Egg White (you can use the whole egg but I typically can’t eat eggs because I am allergic to them but I will bake with them every once in a while)

1 1/2 cups of raisins

Irish Soda Bread 4

What To Do:

In a food processor, add flour, sugar, baking powder, and salt. Cube the butter into the flour mixture and pulse until the mixture is crumbly. Put the mixture into a mixing bowl. Add the baking soda to the milk and whisk until it gets frothy. Stir into the dry mixture with the egg. Add the raisins and mix until everything is combined. Spray a baking sheet or cake pan and transfer the dough. Make an X in the middle so the dough cooks evenly. Cook at 375 for 30 minutes or until the toothpick comes out clean.

This bread is super yummy and moist.  It wasn’t dry at all and topped with a little vegan butter, it was perfect!

Irish Soda Bread 3

Hope everyone enjoys their holiday (Irish or not) 🙂


Napoleon Portobello Mushroom

Napoleon Portobello Mushroom

mushroom 4

This dish is amazing! I love mushrooms! Mushrooms are considered one of the most potent natural medicines on earth! They boost our immune system and have tons of Vitamin D. When you are diagnosed or living with Celiacs Disease, you lack a lot of nutrients and vitamins, especially vitamin D. I know for myself that I have a vitamin D deficiency, even though I try to spend time in the sun. I do take vitamin D supplements recommended by my doctor but I also like to add nutrient rich foods like mushrooms into my lifestyle.

mushroom 1


What You Need:

Portobello Mushroom Cap

Homemade Tomato Sauce or Gravy (go under Sunday Dinners for the recipes)


Fresh Mozzarella Cheese

Italian Seasonings


What To Do:

Take the Portobello mushroom cap and fill it with some sauce.


Cook for about 15 minutes at 400 degrees. Add spinach on top with another layer of sauce. Cook for another 10 minutes.

mushroom 3

Then add a thick slice of fresh mozzarella cheese (don’t skimp here! Don’t add a mozzarella cheese full of preservatives. Fresh is best!) Sprinkle on some Italian Seasonings and fresh pepper (I love to use grinders for both). Cook for about another 5 minutes or until the cheese is melted.

mushroom 4

This is perfection!!