Coconut Oat Pancakes

I’m a total breakfast person and can eat it any time of the day. Breakfast is the best because it’s the most versatile meal. It can be sweet, it can be savory. Vegetables, proteins, fruit, cakes, pastries, breads… Love that. Sometimes I want a big omelet with tons of veggies, sometimes I want a pastry with some fruit. Or pancakes that almost taste like a macaroon. These pancakes are gluten free, sweet and delicious. We had them for dinner recently and I really liked them with a tart homemade raspberry jam instead of maple syrup because I didn’t want so much sweetness. But then I had them with syrup the next morning. Really, really good.

Prep time: 2+ hours

Cook time: 25 minutes


  • 1 cup gluten free oats
  • 1/3 cup flour (oat or almond for GF, regular if not)
  • 1/2 cup finely shredded coconut
  • 1 14 oz can coconut milk
  • 1 tsp vanilla
  • 3 organic eggs
  • 1/4 cup real maple syrup
  • 1/4 cup coconut oil
  • 1 tsp baking powder
  • 1/4 tsp pink himalayan salt

-In a bowl, combine coconut, oats, coconut milk and vanilla. Allow to soak for at least 2 hours to overnight.

-In a blender, combine all ingredients and add in soaked oats. Process for 10 seconds.

-Heat a pan over medium high heat but reduce to medium low to cook. Grease your pan with organic butter and cook pancakes until edges start to bubble and look cooked, 4-5 minutes per side.

-Serve with fresh jam, fruit, yogurt, pure maple syrup or whatever else sound good!


How To Make Perfect Scrambled Eggs

I love breakfast. I’ve never been one to skip it. While I usually prefer something on the sweet side- MUFFINS, GERMAN PANCAKES, WAFFLES, fruit, etc.- I really love a big, hearty savory breakfast from time to time. I’m talking the works- hash browns, bacon (ALWAYS BACON), eggs, biscuits. Oh man. That sounds so good. Eggs can be tricky buggers to pull off correctly, but soft, velvety scrambled eggs are way easier than you think! Don’t worry- I’ll tell you how.

Cook time: 5 minutes

Servings: 1 (you can easily double or triple this)


  • 3 large organic eggs
  • splash of milk (doesn’t need to be much- 1-2 tbsp and doesn’t have to be dairy. I used rice milk here)
  • butter (just enough to grease the bottom of the pan)
  • salt + pepper

-Place your frying pan over medium heat. I use stainless steel pans and I’ve found a really helpful trick when using them, especially with eggs, is to let the pan heat up before you add anything to it. So first, let the pan get hot.

-In a bowl, add eggs, a splash of milk and a few pinches of salt and pepper. (As is the general rule with cooking, it’s easier to add salt to something later than to fix a dish that is over salted. Everyone’s shakers are different, so it’s safer to use the pinch method.)

-Whisk until combined and smooth. Add your butter to the pan and allow that to melt and get warm, also. Just needs a few seconds.

-Pour eggs into the pan. The technique here is this- let the eggs sit in the pan for about 30 seconds. With a wooden spoon, push the mixture around for 5 seconds, scraping the bottom, and then let it sit another 30 seconds. Repeat until eggs are set. I prefer my eggs to be fully set, so this takes about 4-5 minutes. If you prefer a softer, runnier egg, stop when you reach the desired texture. After 4-5 minutes my eggs were still very soft and velvety, just fully cooked.

Feel free to whisk in some herbs to your eggs before cooking.…