The Dane and Karolina Story of Bacon (Featuring recipe: Gluten Free Pancake That Actually Taste Like Pancakes)

Since we got married *almost* exactly six months ago, Dane and I have a tradition involving bacon, that happens almost every week.

Before I met Dane, I had never really experienced good bacon, so I told him throughout our dating relationship that I hated bacon. This of course, horrified Dane, because he loves bacon. One Saturday morning, probably around 10 or 11 am, we decided to make a real, big, tasty breakfast. Dane made the bacon, and I made an omelette and some pancakes. If you’ve ever made bacon with Dane, you’ll know that this is no small task to be taken lightly. Dane is very precise and detail oriented when it comes to his bacon making. All this to say, I LOVED that bacon, and have ever since been an appreciator of bacon, and we have had our bacon-etc-brunch nearly every Saturday since.


This post isn’t actually about bacon however. Like I said, Dane is the bacon expert, and I, to this day, have still never (successfully) cooked bacon. This post is about making pancakes.

Pancakes, in my family of too many gluten intolerant people, have always been a challenge. Pancakes are one of the most simple and delicious (and horribly unhealthy) things ever when you can whip up a 99 cent box of pancakes mixed with milk (or sometimes even water) on the stove and call it pancakes. However, I can’t exactly do that.

When my sister went gluten free five or so years ago, it was virtually impossible to find most decent tasting, gluten free replacements to things like bread, cookies, or pancakes. I watched her trial and error again and again over trying to make pancakes that had the right consistency, texture, and didn’t taste like soapy dirt. It was painfully heart wrenching to see her pancakes fail as the rest of us kids ate fluffy, cheap boxed pancakes with no problem (this was long before I discovered I had celiac disease).

With this background, I have always been somewhat hesitant about making pancakes. On one of Dane and I’s Saturday brunches however, I wanted pancakes. So I flipped through a 1980’s cookbook of wheat free foods and found a basic recipe that I adapted a bit, but overall was totally pleased with. I was pretty shocked that something from a 1980’s cookbook was gluten free, and actually tasted good, since most gluten free store bought options before a couple years ago when becoming gluten free became this huge fad, tasted like total poop.

So below is my recipe. I changed a few things from the original, such as added eggs and used brown rice flour instead of white rice flour, but overall, it is adapted from the recipe for Rice and Potato Pancakes found in this book.

Easy Gluten Free Pancakes That Actually Taste Like Pancakes




  • 1/2 cup brown rice flour
  • 1/3 cup potato flour
  • 1/4 tsp salt
  • 4 tsp pure honey
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup goat milk (or lactose free milk alternative
  • 1 egg


Mix the flours, salt, baking powder, and baking soda. Add the honey, milk and egg. Pour some melted coconut oil in a small cast iron pan (or any pan) and heat on medium. Add batter to the pan according to the size pancakes that you want, keeping on medium-low heat. When the top of the batter is bubbling a bit, flip over. When the bottom side is golden brown, the pancake is ready. Continue with the rest of the batter. You can keep the pancakes warm by stacking them in an oven safe pan in the oven with the temperature at 200F or less.

Enjoy these right away, while warm, with some coconut oil instead of butter, and some pure maple syrup or honey. Also, with some bacon for sure, and eggs if you’d like.

Makes about 6 medium size pancakes.

Leftovers can be stored, wrapped, in the fridge, and toasted just before eating.


Giant Breakfast Banana Muffins! (gluten, dairy, refined sugar, soy free)


Every so often I really want a banana. Then, instead of just buying one, for some reason I always buy an entire bunch. Soon enough though, they are overly ripe and turning brown, so I have to use them asap or they’ll go to waste.

This recipe was formed when I found myself in this exact scenario last week. The result: the perfect, delicious way to use up bananas in excess.

The intention behind this recipe was to be a healthy, on the go breakfast option. I try to always have bread, granola, muffins, bars, or something, baked at all times for a quick on the go breakfast. Dane and I leave the house by 6:45 every morning, I for work and he for class, so having something quick, tasty, nourishing, and filling enough to hold us over till lunch is important. Hence I made these muffins giant, rather than the normal-cupcake-size. If you’d rather use these as a snack for in between meals, definitely try them out in a smaller muffin tin.

Below is the recipe for the perfect breakfast banana muffin. It’s high in all sorts of good things such as potassium (bananas), antioxidants (coconut oil), protein and good fats (almond, eggs, and coconut oil), fiber (coconut flour, buckwheat, almond), and more! What’s more is they’re naturally sweetened by the bananas and the small amount of honey, so they won’t cause the highs and lows in your blood sugar levels and mood swings that muffins made with refined sugar will do. The sweet flavor is contrasted with the spicy notes of nutmeg, cinnamon, and cloves.


Giant Breakfast Banana Muffins



  • 4 very ripe medium size bananas
  • 1/3 cup pure honey
  • 2 tbs melted coconut oil
  • 6 eggs
  • 1 1/2 cups almond meal*
  • 1/2 cup sorghum flour
  • 1/4 cup buckwheat flour
  • 1/4 cup rice flour
  • 1/2 cup coconut flour
  • 1/2 tsp sea salt
  • 1 1/2 tsp baking soda
  • 2 tbs cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg

*note: as a simpler option, I have made these muffins with almond meal only, rather than the mix of flours listed above. To Both are delicious, so I encourage you to try whichever you prefer, if not both!


Puree together the bananas (peeled), honey, coconut oil, and eggs in a food processor or blender.

Add the spices and baking soda and salt.

Add the flours one at a time, mixing well in between. If you are using  blender, this process might start to clog it. It might be better to pour the mix into a bowl at this point and sift in the flours by hand.

Pour the batter into 6 large sized prepared muffin tins or silicon muffin cups.

Bake at 350F for 30-40 min or until just beginning to brown on the top.

Makes 6 large muffins (If you prefer to make regular sized muffins it will make more than six. In this case, also shorten the baking time to 20-30 min)



Gluten Free Strawberry and Peach Cobbler (6 cartons of strawberries continued)

So remember this post when I told you all how I had 6 cartons of strawberries? Well….I must admit that I just now got to that final, sixth pack. No worries…I checked, each, individual strawberry to make sure there was no mold, they didn’t smell, etc. It must have not been a very ripe batch when I bought it cuz most of those strawberries were still good. 

Anyway, I had strawberries and a bag of peaches my mother in law had given me a week or so before. Similarly to how I am bad at actually eating sufficient vegetables each day, so also I am bad (if not worse) at ever eating fruit. I love starchy things: nuts, breads, etc. That’s why I juice, or have smoothies, nearly every day. All this to say, I had all this fruit in my fridge that was very very ripe, so I decided to bake a pie.

Then I remembered how as a child, peach cobbler was basically equivalent to heaven in my book. I’d lamented when I first was diagnosed with celiac disease that I’d never get to eat my mom’s amazingly delicious peach cobbler again. However, what’s to stop me now from trying out a gluten free one now? Nothing. So I did. I spent (too much of) the afternoon looking up several gluten free cobbler recipes, and below is what I came up with. 

All this to say, not a single carton of those original six went to waste, and neither did that bag of peaches. Yay.

Please enjoy:

Strawberry and Peach Cobbler


  • 3 cups, 1/2 strawberries and 1/2 peaches
  • 2 tsp tapioca starch
  • 2 tbs pure honey
  • 1/2 cup sorgum flour
  • 1/2 cup brown rice flour
  • 1/2 cup tapioca flour
  • 1/2 cup almond meal
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp xanthan gum
  • 6 tbs coconut oil
  • 1/2 cup pure honey
  • 1 egg
  • 1 1/2 cups dairy free milk alternative (I used unsweetened coconut milk)


Preheat oven to 350F

Chop up the fruit, add them to a pan, add the tapioca starch, then the honey. Heat on low for 10 minutes.

Whisk together the flours, almond meal, baking soda, baking powder, and xanthan gum. 

Next mix that with the coconut oil, honey, almond extract, egg, and milk. Whisk just until smooth.

Pour the fruit mixture into a baking pan greased with coconut oil.

Drop the flour batter by large spoonfuls evenly over the fruit mixture.

Bake for 25-30 min.

Recipe adapted mostly from here.


“Orange” Juice

As much as I have tried to think otherwise, I hate the taste of beets. They taste weird, they’re gross, I don’t like their texture…just can’t handle them.

I’ve tried making beet chips with my dehydrator, since the beets in the Trader Joe’s Vegetable Root Chips were tasty enough…but mine definitely didn’t taste remotely like those. They were nasty.

So, I’ve resorted to accepting that the only way I will probably ever benefit from the nutrients and digestive support that beets provide, is through juicing. Below is a juice recipe I came up with, basically based off of some of the last vegetable contents to be found in my fridge (a shopping trip is long due…) It tasted quite delicious, having a sweet taste and an awesome orange-sherbet-esque color. So I’m sharing the recipe below with all of you. Enjoy!

“Orange” Juice



  • 1 medium size orange beet
  • 1 large carrot
  • 1/2 stalk organic celery
  • 1 orange
  • 1 organic apple


Wash all the ingredients well.

Juice the beet, chopping in half or in smaller chunks if needed. Next juice the carrot. Peel the orange and juice that, followed by the apple. Lastly juice the celery.

Makes approximately 3 cups (24 oz).


Carrot and Spinach Coconut Cream Soup

This recipe is reminiscent of the Roasted Asparagus Coconut Cream Soup recipe that I posted about a month ago. The main difference is basically just different vegetables. This just goes to show that this is a flexible recipe that can come in handy whenever you have a fridge full of veggies that you need to use up asap, as was the case for me.

I made this Sunday evening, when Dane and I, still not too hungry from having had a large lunch, wanted something light for dinner. The cool, evening breeze made soup a good option, even for summer.

Recipe adapted from here.

Carrot and Spinach Coconut Cream Soup







  • 1 tsp olive oil
  • 1 onion, sliced
  • 1/4 tsp salt
  • 4 cups broth (chicken or vegetable, low sodium & gluten free)
  • 1 large carrot, sliced (comes out to about 1 cup)
  • 4 cups spinach
  • 1 tsp dried rosemary
  • 2 sprigs of thyme
  • 1/2 tsp nutmeg
  • 1 tsp pepper
  • 1/3 cup canned coconut milk
  • 1/2 lemon, juiced
  • cheese for topping (optional)


Add olive oil to a medium sized soup pan, heat on medium low, and add the onions and salt. Let sizzle stirring occasionally until slightly brown.

Next add the broth, spinach, carrots, and spices. Let simmer for 10 to 15 minutes.

Turn off heat. Using a spoon with holes in it, scoop out all the veggies and add to a food processor, leaving the liquid from the broth in the pan*. Pulse until pureed and smooth. Return the puree back to the soup pan and stir to mix.

Finally add the coconut milk and the lemon juice, stir and serve with cheese chunks sprinkled on top.

Delicious with bread or as a side to a meat entree (we shared a leftover pork tenderloin). Enjoy!

*This is so that the liquidy soup doesnt explode all over the kitchen, as I learned from experience. If using a blender instead, or if your food process doesn’t have problems like mine, this may not be necessary.