Weekend Breakfast Recipe


Not a morning person, breakfast has never been much of a priority for me.  But now that I’m back in Seattle after adjusting to a four hour ahead time difference I have made the most out of my early mornings.  This morning, I woke up early (by my standards) and headed out to pick up some fresh berries and make us some breakfast.  On the menu: gluten and dairy free pancakes.  With lots of fresh fruit.  (We have the most amazing farmers markets on the west coast.)

The Recipe:

  • 1 cup of Millet Flour
  • 4 heaping Tablespoons of coconut flour
  • 1/3 cup of potato starch
  • 1/2 cup soymilk mixed with 1/2 Tbs of raw apple cider vinegar (this is the butter milk)
  • 1 Tablespoon of maple syrup
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 3 tablespoons canola oil
  • 2 cups water

First sift and mix together all dry ingredients.  Then mix in remaining ingredients.  Use either a non-stick pan, coconut oil, or butter (for the dairy enthusiasts) to coat your skillet.  Place on medium-high heat.  Cook until bubbles begin to form, then flip and cook until medium brown.  Add some fruit, maple syrup and pour yourself some fresh OJ into a champagne flute or make up some relaxing tea by Pre, then sit back and enjoy!!