GF Vegan Blueberry Pancakes

Gluten Free, Vegan Blueberry Pancakes

Have a house guest coming with a ton of allergies? Have allergies yourself? Never fear, brunch is here!


I don’t know about you, but brunch is my favourite meal. When I learned I could no longer tolerate eggs I was devastated thinking I would never enjoy breakfast or brunch again. Okay, I am perhaps being a little dramatic, but really-I used to eat eggs on a daily basis! It has taken me about 6 months to finally produce the PERFECT fluffy butter-milk-style pancakes which are free of gluten, egg, and dairy. There was MUCH trial and error. I can’t even tell you how many pinterest recipes I tried that were just A BIT off. Finally, I just had to take it into my own hands. These will fool even the most gluteny eaters-ask my husband who thought he hated pancakes before these!

Makes aprox. 8 large pancakes.

2 cups Bob’s Red Mill All Purpose Gluten Free Flour (this is essential-must I tell you my woah’s about gluten free flour trial and error?!)

1/4 tsp salt

3/4 tsp baking powder

3/4 tsp baking soda

1 tbsp vanilla extract

1/4 cup oil (I used half coconut half canola as I was running out of coconut)

1/4 cup icing sugar (I was out of regular, and this ended up being GENIUS)

2 chia eggs (1 tbsp chia seed + 2 tbsp water, let sit for 5 minutes = 1 egg)

1 1/2 cup coconut milk (or any other milk or non-dairy milk)

1 quart fresh blueberries (or chocolate chips, or bananas, really anything, go to town!)

Whisk or blend everything together except the fresh berries. Put a non-stick pan on stove at medium-high heat until hot. A hot pan is essential to golden pancakes. Use whatever oil/butter/etc. you like to grease the pan. I used about 1 tsp canola oil. For each pancake use aprox. 1/3 cup (I used a partially empty 1/2 cup measuring cup to scoop the batter) to pour the batter into the hot pan. I fit two side by side in my pan. Push fresh blueberries into the surface of the pancake which will be starting to get firm around the edges. Once the pancake starts to bubble, flip it over and cook for another 2 minutes. Store in oven at 190 degrees while making the rest of the batch. Eat! If you aren’t going to eat them all, these store beautifully. I pack two to a freezer bag and smack ’em in the freezer for easy microwaving or toasting later! 🙂 Serve with back bacon, sausage, hash browns and fruit for the best darn brunch an allergic kid could ask for!

A Day In My Life: Off Day Eats

One of the questions I am most frequently asked is: What/where do you eat being allergic to so many things?! (Gluten, Dairy, Air-born Peanuts, Shellfish, Raw Peaches, Raw Cherries, Raw Apples, Walnuts)

Well…here you have it folks! A day off- Saturday- which tend to be much less structered than a work day (I will do another on this later). On a ‘good day’, I tend to eat small meals every 3-5 hours rather than 3 large meals, I drink about 3-4 litres of water per day, and I aim to get around 68 grams of protein (0.8g x weight in kg = g of protein to eat per day). Saturdays tend to be a bit more relaxed and I don’t always eat the healthiest….

Wake Up 10am (I slept for 11 hours! I was exhausted!): Juice 2 small grapefruits + 2 carrots + 1 small beet. Out of ginger today. I also take my supplements: B6, multivitamin, rhodiola, a probiotic, and inositol(mixed in my water). Set out some pork chops to defrost for supper.


Putz around the house tidying up, checking email, etc.

Hubbie finally wakes up 11:45am: We head to Broadway Cafe, a nearby eatery, for brunch. Love this place. It has a 50’s Diner feel- checkered floors, Elvis everything, classic diner food, etc. Portions are HUGE. While it is risky buisness eating here due to possible cross-contamination and open peanut butter at times, I am comfortable taking the risk. I have never had a problem. I bring my epipen, and keep an eye out for peanut butter near me. My husband and I are always prepared to have our food switched to take out if necessary to avoid peanuts! I ordered a vegetarian omlette with no cheese; which comes with hashbrowns, and they cook in oil instead of butter for me, and a side of bacon with orange juice. I ate half and packed up the other half. 27 g protein for half of

On the way home 12:30pm: We walk down the street from the resturant to pick up a Tall soy vanilla latte at Starbucks. Forgot a picture. I don’t like coffee without milk and the retaurant didn’t have a non-dairy option. It is a bitter -26,C -38C with the windchill, enough to make me decide to do my speed work on the treadmill tonight (-20C is my ‘must go outside’ cutoff).  7g Protein.

Spent the afternoon watching Call The Midwife, chatting with my Mom (who’s in hospital recovering from surgery), ordering some Ugg boots, and generally relaxing. So nice to have a day home with my hubbie after the busy holiday season.

4:30pm: Typically would have another snack or meal by now, but I still feel stuffed from all the protein I ate with breakfast.

5:30pm Run time…husband is quicker than me and hops on….I calculate some training paces. Then it is my turn. Speed work day. 10 minute warm up + 1km at race pace + 2 min jog + 1km at race pace + 10 minute cool down….37 minutes total. Shower and dinner prep after.

7:40pm: Ate about 10 grapes while waiting for the pork chops to bake.

8 pm supper: Starving by this point. So starving I forget a picture of the food. Dinner is a baked pork chop (seasoned with epicure cajun seasoning and salt) + homemade apple sauce from the freezer from the winter (sugar free) + salad + french green beans. I end it with a cup of tea and a few Enjoy Life chocolate chips. (dairy and peanut free) 17 g

Time to watch Ocean’s 11 with the hubster, then probably a little reading and bed!

Protein total for the day: 52 grams…a little low, but didn’t effect my hunger levels.