When I first became gluten free in my early 40’s, I thought the world of goodness had come to an end. My belief was that I would never be able to eat delicious foods again, and my pallet for deliciousness would be forever gone. Oh how much I love to bake and cook, especially in the winter months. Being in the kitchen when it is cold outside is definitely one of my favorite pastime activities. Sunday Breakfasts and Dinners are a big hit in my home, even more so since my divorce. Sharing my children and only having them part time, I wanted to make sure that Sundays are special, and what better way to show this than to cook deliciously good meals.

Once my gluten sensitivity had “ruined” my cooking, I was devastated. I felt I needed to re-learn everything in the kitchen and start from scratch. It took me a long time to truly figure out the foods I could and could not have. Unfortunately it is not as simple as just cutting bread out from my diet. There was a lot more behind all of this. Foods that use fillers such as cold cuts, mustards, soy sauces…the list just kept on growing and I ended up finding out the hard way for the most part.

Once I started educating myself about gluten free foods, what to eat and what not to eat, things still looked quite depressing as it took me a while to change my state of mind and rethink everything when it came to my kitchen. I changed from gluten to gluten free foods, but in the end I didn’t feel as though I was improving my health with just switching as the processed gluten free foods are not that great either. Eventually I decided that the only way I could enjoy my foods and be healthy was to take my old recipes and recreate them into gluten free recipes.

With that being said my goal from today on will be to try to post one gluten free food that is prepared in my kitchen on Sundays and deliver this to you weekly.

Today I am starting with my gluten free pancakes. I originally found the base recipe on Pinterest but have changed it to make it my own since.


1 ripe banana mashed

2 eggs beaten

1 handful of gluten free rolled oats

1 tablespoon of chia seeds

1 tablespoons of hemp seeds

Mix everything together, than add:

Blueberries, as many as you feel like adding

Mix lightly.

Once mixture is all set heat a frying pan, melt some coconut oil, place mixture with a large spoon in hot frying pan and cook on each side for a few minutes until golden brown. Once pancakes are cooked place on plate add extra blueberries maybe a dab of plain yogurt and enjoy.

For comments or questions please leave a message below, I would love to hear from you.