Category Archives: Pancakes


Mini Black Raspberry and White Chocolate Crepe Cakes

When Amy asked me to guest post on her blog, as part of a series of “up and coming food bloggers”, I said “Yes!” immediately and was honoured to be a part of this series, plus to be a guest blogger on such a lovely blog as Amy’s. Plus, she’s only been blogging for a year but already has come so far! I look forward to what she’ll be doing in her second year.

For my guest post, I made these mini black raspberry and white chocolate crepe cakes. I stacked them to be 8-layer cakes, but they can be made with less layers if preferred. It’s your choice.

I had a little helper, too, this time: my brother, whom I’ve talked about before in my post about how this blog was started. He had to have a little nibble of almost everything when I started making it; the black raspberries in particular were a novelty item. He helped stir the mix for the cream filling and also helped make the crepes.

For the recipe and to read what I say about this dessert, click here to read my guest post on Amy’s blog, Simply Sugar and Gluten Free!

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Coconut Flour Crêpes (SCD & GFCF)

Dear Readers,

Before I share today’s recipe, I have an announcement to make: using the poll that it’s the right sidebar at the top of the page, I would like to know what you, my readers, would like to see more of on this blog, i.e. should I do more meal recipe ideas like my breakfast video that I posted? Or more other possible dietary options alternatives, i.e. vegetarian or vegan, as long as they fall within the perimeters of the Specific Carbohydrate Diet (SCD) and gluten-free, casein-free (GFCF) diets.

Let me know in the poll! Multiple votes are allowed and percentages of votes can be seen by clicking on “results”.

*  *  *

Those of you who follow me on Google Buzz may know that I borrowed a book called Cooking with Coconut Flour by Bruce Fife, N.D. Although borrowing it only yesterday, I’m already starting to make recipes from it. The first of these recipes that I’ll be posting are these coconut flour crêpes.

I like this recipe because it’s quick to whip up, easy to make, and doesn’t require many ingredients to make. These crêpes are also great for those who may not be able to have the almond flour crêpes due to nut allergies or sensitivities.

Although the recipe in the book says it makes 4 crêpes, it depends on how you measure the batter. I used 1/8 cup of batter for each crêpe and that made about 6 crêpes.

From Cooking with Coconut Flour by Bruce Fife, N.D.


2 eggs
2 tbsp. coconut oil or grapeseed oil
1/2 tsp. honey or 1 tsp. coconut sugar
1/8 tsp. salt
2 tbsp. coconut flour
1/3 cup coconut milk


  1. Blend together the eggs, oil, honey or coconut sugar, and salt. Mix in the coconut flour and add coconut milk.
  2. Heat the fry pan with a small amount of oil (I used grapeseed this time) over medium heat. As soon as it’s hot enough that water sizzles upon contact, pour 1/8 cup of the batter into the pan and swirl until a thin, even layer of batter covers the bottom. It should be about 5 to 6 inches in diameter.
  3. Cook until bubbly and cooked around the edges. Turn and cook other side until done. Serve with condiments of your choice and enjoy!


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Dorayaki 10

Gluten-Free Dorayaki (SCD & GFCF)

I am posting this recipe today as a thank you to Tess of Tess’s Japanese Kitchen, who helped me set up the new visual category list in the left sidebar.

Dorayaki is a Japanese confection or wa-gashi and is essentially a pancake sandwich. The filling is a red bean filling called anko, which is usually made with adzuki beans (rich in iron) but I’ve also made it with red kidney beans. My recipe is based off the recipe from This is a simple and filling, fairly quick snack to make.


Anko (red bean filling)

1 (14-fluid ounce or 398 ml) tin red kidney beans, or 1 1/2 cups cooked
1/4 cup honey or to taste
1 tsp. salt or to taste


1 cup almond flour
1/2 tsp. baking soda
2 or 3 eggs
1/4 cup water
1/8 to 1/4 cup honey, or to taste

Oil to fry pancakes (I used olive oil, but you can use coconut oil or any oil that you prefer to fry with)



Drain and rinse the tinned kidney beans until all the bubbles are gone. Transfer the beans to a small saucepan and add honey and salt, mixing well. Gently cook over medium heat for about 5 to 10 minutes, just enough to warm the mixture. Remove from heat and blend with an electric hand-held blender until it’s become a paste. Makes about 1 cup.


  1. Heat a fry pan over medium heat with a little oil. In a bowl, combine the almond flour, baking soda, and eggs until it forms a paste-like mixture. Add the water, little at a time, until it reaches a batter consistency. Pour and mix in honey.
  2. Pour a small amount of the pancake batter to form 4-inch pancakes into the pan and cook until the edges start becomes firm while the surface is set but still wet. Another indicator of when it’s ready to be flipped is when you stop hearing it sizzling. Because of the honey, the pancakes cook quickly. Flip over and cook for a few minutes more, until golden brown. Pancakes may puff up a bit. Repeat until all the batter has been used. Makes 10 pancakes.


To start, spoon a small amount of the anko paste on to one pancake, spreading evenly. Put more of the bean paste on, if you want. To finish, put another pancake on top, making a sandwich. Serve and enjoy!

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