almond butter no bake chocolate clusters

Almond Butter No-Bake Chocolate Clusters

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These almond butter no-bake chocolate clusters are an absolute chocolate bomb. They’re so rich and really hit the spot when you have a serious dessert craving. You could actually use any nut butter that you have lying around, it doesn’t necessarily have to be almond. I just find almond to be one of of the most accessible ones. Make sure it’s the all natural kind, you don’t want anything besides almonds and salt in the ingredients list! 

You could use peanut butter for these, I have, and it’s delicious. However, I wanted this to be a nut reintroduction recipe for an elimination diet and peanuts are tucked away in the legume category. Similarly, you don’t have to use almond milk for the milk. I just figured almonds go with almonds. But if you have oat or coconut milk those would work as well for these almond butter no-bake chocolate clusters without also introducing any other ingredients into your elimination diet. 

It is imperative that you store these almond butter no bake chocolate clusters in the fridge. We are not taking the time to temper the chocolate with this simple dessert so they will melt very easily at high room temperature. They will also melt in your hands. But that’s okay because you’ll be eating them too fast to even notice! I’m literally eating one right now as I type this and I know this will be a recipe I return to again and again even though I’m no longer on my elimination diet.

Also let me just say that these were very difficult to photograph. Chocolate clusters are not the most photogenic things! They just looked like unappealing brown lumps most of the time, but they taste so good I swear!

Does salt enhance chocolate?

Yes!! Whether you’re cooking savory or sweet you’re going to want to add a pinch of salt to everything you make. Salt both enhances sweetness and masks bitterness which means it’s the perfect ingredient to add to chocolate dessert recipes. (Also coffee, I put a pinch in every cup of coffe I make and it makes a world of difference!)

These almond butter no bake chocolate clusters use a pinch of salt in the recipe and are then sprinkled with coarse salt on top. This is mandatory for this recipe! Especially because we’re using lower quality chocolate. Semi-sweet chocolate chips are affordable but not exactly the highest end chocolate out there. The little bit of salt added to this flavorful elimination diet recipe brings the chocolate flavor out and hides the bitterness that might be present. It does all of this without adding a ton of extra sugar! Double win!

This is THE dessert hack.

Ingredients

  • ¼ cup real maple syrup
  • 2 tbsp granulated sugar
  • ½ tsp vanilla extract
  • 2 tbsp almond milk (or preferred plain milk)
  • 3 tbsp coconut oil
  • 3 tbsp unsweetened cocoa powder
  • 1 pinch salt
  • 1 ¼ cups rolled oats
  • ⅓ cup salted natural almond butter (crunchy or creamy)
  • ½ cup vegan or allergen friendly semi-sweet chocolate chips
  • about 1/2 tsp of coarse salt, kosher or sea salt for topping

Instructions

  1. line a baking sheet with wax paper
  2. in a medium saucepan combine maple syrup, sugar, vanilla, almond milk, coconut oil, and cocoa over medium low heat
  3. stir frequently until combined and slowly bring to a bubble
  4. once bubbling (not a full boil) stir continuously for about 1 minute
  5. remove from heat and add remaining ingredients 
  6. drop spoonfuls of the batter (about 1 ½ tbsp) onto the wax paper lined baking sheet
  7. gently sprinkle the coarse salt on top of the clusters
  8. chill in the fridge for at least 15 minutes to set
  9. serve chilled, store in the fridge
almond butter no bake chocolate clusters

Almond Butter No Bake Chocolate Clusters

Prep Time 30 mins
Course Dessert
Cuisine American
Servings 12 servings

Ingredients
  

  • ¼ cup real maple syrup
  • 2 tbsp granulated sugar
  • ½ tsp vanilla extract
  • 2 tbsp almond milk or preferred plain milk
  • 3 tbsp coconut oil
  • 3 tbsp unsweetened cocoa powder
  • 1 pinch salt
  • 1 ¼ cups rolled oats
  • cup salted natural almond butter crunchy or creamy
  • ½ cup vegan or allergen friendly semi-sweet chocolate chips
  • about 1/2 tsp of coarse salt kosher or sea salt for topping

Instructions
 

  • line a baking sheet with wax paper
  • in a medium saucepan combine maple syrup, sugar, vanilla, almond milk, coconut oil, and cocoa over medium low heat
  • stir frequently until combined and slowly bring to a bubble
  • once bubbling (not a full boil) stir continuously for about 1 minute
  • remove from heat and add remaining ingredients drop spoonfuls of the batter (about 1 ½ tbsp) onto the wax paper lined baking sheet
  • gently sprinkle the coarse salt on top of the clusters
  • chill in the fridge for at least 15 minutes to set
  • serve chilled, store in the fridge
Keyword dairy free, egg free, gluten free recipes, vegan
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vegan and gluten free blueberry basil cobbler

Blueberry and Basil Oat Cobbler (V/Gf!)

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I’m not gonna lie, I’m incredibly proud of this blueberry and basil oat cobbler recipe. It took me weeks to come up with a really good vegan and gluten free dessert that actually felt like a dessert. I went through a few recipes for cookies that either crumbled into piles or tasted more like granola bars. Then I found a cookie recipe that I adapted into the cobbler part of this dish and amped it up with powerful flavors.

The blueberry keeps the dessert from feeling dry and the basil brings a much needed freshness to the, let’s admit it, bland blueberries. The white chocolate chips add a pop of extra sweetness. Make sure to look for vegan chips or look for allergen friendly ones which will also eliminate eggs, dairy, corn, and soy to make it extra elimination diet friendly! Believe it or not this blueberry and basil oat cobbler is a phase one elimination diet recipe. I so wish I had developed it while I was going through dessert withdrawl during my own elimination diet.

That’s right, this is a freaking phase one dessert! A real delicious dessert! I know it’s delicious because my boyfriend ate more than just the one polite, trying my recipes to be supportive, piece. He went back for more, and he’s a baker! So this is a must try dessert for absolutely any diet restrictions that you or your family may have and you’ll likely even return to this blueberry and basil oat cobbler after you’ve finished with your diet.

I like this affordable pan for these tray bakes:

Ingredients

For the cobbler part

  • 3 cups rolled oats
  • 1 tsp baking soda (remove for high altitude)
  • 1 tsp baking powder
  • ½ cup sugar (pick your favorite white or brown)
  • ½ tsp salt
  • 4 tbsp coconut oil
  • 1 cup plain oatmilk (or preferred plain milk)
  • 1 tsp vanilla extract
  • ½ cup white chocolate chips (look for vegan or allergen friendly)

For the blueberry part

  • 1 cup whole blueberries (fresh or frozen)
  • ½ cup white sugar
  • ¼ cup loosely packed whole fresh basil leaves
  • 2 tsp arrowroot powder

Instructions

For the cobbler part

  1. preheat oven to 350 F
  2. place the oats, baking powder and soda, sugar, and salt into a food processor or blender
  3. blend until the oats break up, about 30 seconds, it’ll be much less coarse but not flour fine
  4. in a medium bowl combine oat mixture with coconut oil, oatmilk, and vanilla
  5. mix thoroughly, make sure there are no clumps of coconut oil
  6. fold in the chocolate chips
  7. grease a 8X8 pan with coconut oil
  8. press just over half of the batter into the bottom and halfway up the sides of the pan
  9. take the rest of the batter and spoon 9 dollops of batter on top, in a three by three grid with space all around each dollop
grid pattern for blueberry basil cobbler
grid pattern

For the blueberry part

  1. gently mince the fresh basil leaves, you don’t want large chunks but you don’t want a mush either
  2. combine blueberries, sugar, and basil in a saucepan over low heat
  3. gently heat until sugar melts and blueberries begin to break down, this will take longer if using frozen
  4. once the mixture has started to boil remove from heat and slowly stir in the arrowroot powder
  5. spoon the mixture into the cobbler pan filling the space around the batter dollops but not fully covering them
  6. bake for 30-35 minutes until the edges are a golden brown
  7. cool completely in the pan on a cooling rack
  8. serve with favorite dairy free ice cream, whip cream, or just by itself!
vegan and gluten free blueberry basil cobbler

Blueberry Basil Oat Cobbler

Prep Time 20 mins
Cook Time 30 mins
Course Dessert
Cuisine American
Servings 9 servings

Ingredients
  

For the cobbler part

  • 3 cups rolled oats
  • 1 tsp baking soda remove for high altitude
  • 1 tsp baking powder
  • ½ cup sugar pick your favorite white or brown
  • ½ tsp salt
  • 4 tbsp coconut oil
  • 1 cup plain oatmilk or preferred plain milk
  • 1 tsp vanilla extract
  • ½ cup white chocolate chips look for vegan or allergen friendly

For the blueberry part

  • 1 cup whole blueberries fresh or frozen
  • ½ cup white sugar
  • ¼ cup loosely packed whole fresh basil leaves
  • 2 tsp arrowroot powder

Instructions
 

For the cobbler part

  • preheat oven to 350 F
  • place the oats, baking powder and soda, sugar, and salt into a food processor or blender
  • blend until the oats break up, about 30 seconds, it’ll be much less coarse but not flour fine
  • in a medium bowl combine oat mixture with coconut oil, oatmilk, and vanilla
  • mix thoroughly, make sure there are no clumps of coconut oil
  • fold in the chocolate chips
  • grease a 8X8 pan with coconut oil
  • press just over half of the batter into the bottom and halfway up the sides of the pan
  • take the rest of the batter and spoon 9 dollops of batter on top, in a three by three grid with space all around each dollop

For the blueberry part

  • gently mince the fresh basil leaves, you don’t want large chunks but you don’t want a mush either
  • combine blueberries, sugar, and basil in a saucepan over low heat
  • gently heat until sugar melts and blueberries begin to break down, this will take longer if using frozen
  • once the mixture has started to boil remove from heat and slowly stir in the arrowroot powder
  • spoon the mixture into the cobbler pan filling the space around the batter dollops but not fully covering them
  • bake for 30-35 minutes until the edges are a golden brown
  • cool completely in the pan on a cooling rack
  • serve with favorite dairy free ice cream, whip cream, or just by itself!
Keyword gluten free recipes, nut free, vegan
rate this recipe!
vegan gluten free carrot raisin mufffin tops

Vegan/Gluten Free Carrot Raisin Muffin Tops

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These vegan, gluten free carrot raisin muffin tops are everything you could ask for in an elimination diet recipe. I know that during phase one, with so many restrictions, I was absolutely dying for some baked goods. It’s really difficult to get satisfying vegan and gluten free recipes. I found so many that either used too many other eliminated ingredients like nuts or recipes that just turned out with an odd texture and bland flavor.

Here’s the straight scoop, vegan and gluten free baking is hard. Without eggs and gluten it’s really hard to get a proper rise and texture on breads and cakes. I first attempted this recipe as a traditional muffin but it didn’t quite work. The rise isn’t enough to give you that perfect muffin bite. So, I took the best part of the muffin and focused on that! Honestly, muffin tops are cakey cookies that might have some healthier ingredients, that’s what these are.

Now, if you are lucky enough to have sucessfully surpassed the tree nut phase of your elimination diet you may add some walnuts to this recipe for an extra crunch. Fold in 1/4 cup at the point that you add in the raisins. As far as options go I would recommend not leaving out the sugar topping. These vegan gluten free carrot raisin muffin tops aren’t very sweet without it and I think it adds just the right amount to have that little crunch of sugar on top.

What can you use instead of parchment paper?

Parchment paper is a staple in my house. My boyfriend is an amazing baker on top of all the cooking I do so we always have some in stock. You might not have it lying around though. So what can you use instead of parchment paper if you don’t want to buy any?

The simplest option that wont require any additional purchases is to simply grease the baking sheet. Use any neutral flavor oil, I like to use whichever oil I’m using in the recipe, for these vegan gluten free carrot raisin muffin tops, that would be avocado oil.

If you’re ready to say goodbye to parchment paper forever you can also look into a silicon baking mat or upgrading to nonstick baking sheets. Check out some highly rated ones here:

easy cleanup, no waste
cookies slide right off!

Ingredients

  • 2 tbsp ground flaxseed
  • 5 tbsp cool water
  • 1 ¾ cup oat flour
  • 1/3 cup rolled oats
  • 2 tsp baking powder
  • ½ tsp baking soda (remove for high altitude)
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp salt
  • ½ cup unsweetened applesauce
  • 2 tbsp neutral flavored oil, I used avocado
  • ¾ cup plain coconut or oat milk
  • 1/3 cup sugar
  • 1 ½ tsp vanilla extract
  • ¾ cup shredded carrots
  • ⅓ cup raisins
  • 2 tbsp brown or white sugar for topping (optional)

Instructions

  1. combine the water and flax seed in a medium mixing bowl and set aside for 10-15 minutes
  2. combine the dry ingredients (oat flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt) in a small mixing bowl and mix well
  3. add the remaining wet ingredients (applesauce, oil, milk, sugar, and vanilla) to the bowl with the flax seed and water, combine well
  4. add the carrots to the wet ingredients
  5. stir the dry ingredients into the wet ingredients, blend well
  6. fold the raisins into the mixture
  7. cover the bowl and refrigerate for at least 1 hour, overnight works too
  8. remove from refrigerator and preheat oven to 400 F
  9. spoon the batter onto a parchment paper lined baking tray, about 4 tbsp per serving
  10. sprinkle tops with sugar
  11. bake for 25-27 minutes until internal temperature of 200 F is reached
  12. cool completely on a cooling rack before serving
vegan gluten free carrot raisin mufffin tops

Vegan Gluten Free Carrot Raisin Muffin Tops

Prep Time 1 hr 30 mins
Cook Time 30 mins
Course Breakfast, Snack
Cuisine American
Servings 10 Muffin Tops

Ingredients
  

2 tbsp ground flaxseed

    5 tbsp cool water

      1 ¾ cup oat flour

        1/3 cup rolled oats

          2 tsp baking powder

            ½ tsp baking soda (remove for high altitude)

              1 ½ tsp cinnamon

                ½ tsp nutmeg

                  ¼ tsp salt

                    ½ cup unsweetened applesauce

                      2 tbsp neutral flavored oil, I used avocado

                        ¾ cup plain coconut or oat milk

                          1/3 cup sugar

                            1 ½ tsp vanilla extract

                              ¾ cup shredded carrots

                                ⅓ cup raisins

                                  2 tbsp brown or white sugar for topping (optional)

                                    Instructions
                                     

                                    combine the water and flax seed in a medium mixing bowl and set aside for 10-15 minutes

                                      combine the dry ingredients (oat flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt) in a small mixing bowl and mix well

                                        add the remaining wet ingredients (applesauce, oil, milk, sugar, and vanilla) to the bowl with the flax seed and water, combine well

                                          add the carrots to the wet ingredients

                                            stir the dry ingredients into the wet ingredients, blend well

                                              fold the raisins into the mixture

                                                cover the bowl and refrigerate for at least 1 hour, overnight works too

                                                  remove from refrigerator and preheat oven to 400 F

                                                    spoon the batter onto a parchment paper lined baking tray, about 4 tbsp per serving

                                                      sprinkle tops with sugar

                                                        bake for 25-27 minutes until internal temperature of 200 F is reached

                                                          cool completely on a cooling rack before serving

                                                            Keyword gluten free, nut free, vegan
                                                            rate this recipe!
                                                            pineapple banana bread

                                                            Pineapple Banana Bread (V/Gf!)

                                                            As an Amazon Associate I earn from qualifying purchases

                                                            This vegan and gluten free pineapple banana bread is a treat that any diet can enjoy! It’s so nice to be able to have a breakfast/snack/dessert bread that can be eaten during phase one of any elimination diet. It feels so decadent to have a slice of this delicious loaf even though it’s completely wheat, egg, dairy, soy, corn, nut, legume, and everything free!

                                                            I love coconut so it’s easy for me to want to add it to everything. If it really isn’t your taste feel free to skip the shredded coconut on top and swap the coconut milk with oat milk. You can even swap the coconut oil for avocado oil if the whole plant is just that objectionable to you. But if you love it like I do feel free to add extra shredded coconut into the loaf, fold about a ¼ cup in with the liquid ingredients. 

                                                            The secret ingredient to taking this gluten free vegan bread to the next level in taste is good old fashioned salt. People really underestimate the power of a little salt. Sprinkle just a little coarsely ground salt (bigger than your average table salt) on top right before baking. This will not make the bread taste salty unless you add way too much! But it is going to bring out the sweetness of the coconut and pineapple and greatly enhance the overall flavor of the bread while also adding just a little variety in between bites. I use this trick on plain banana bread as well and I will never go back! Give it a shot, don’t be scared!

                                                            I think this bread is moist enough to not need any sort of butter with it. Phase one of an elimination diet doesn’t really have any topping options of that sort anyway but if you are further along feel free to spread it with butter, vegan butter, ghee, whatever bread spread gets you out of bed in the morning!

                                                            What can I use instead of Kosher salt?

                                                            Kosher salt, in this context, refers to a coarse ground salt. For topping this vegan and gluten free pineapple banana bread you don’t want to use finer ground table salt. Kosher salt, coarse salt, coarse sea salt, or coarse Himalayan Pink salt will all work for this purpose. Just use whatever you already have. The coarser grind allows the salt to sit on top of the bread more than just soak into the dough. This gives a greater flavor for the overall loaf.

                                                            Ingredients

                                                            Dry Ingredients

                                                            • 2 cups oat flour (finely ground)
                                                            • 1 tsp baking soda (remove for high altitude)
                                                            • ¾ tsp baking powder
                                                            • ¾ tsp salt

                                                            Wet Ingredients

                                                            • 1 ½ cups mashed ripe banana
                                                            • ½ cup crushed pineapple, liquid drained
                                                            • ½ cup maple syrup
                                                            • 3 tbsp coconut milk
                                                            • 3 tbsp coconut oil (liquid)
                                                            • 2 tsp vanilla extract

                                                            Toppings

                                                            • shredded coconut (about 1/4 cup)
                                                            • coarse kosher salt (about 1-2 tsp)

                                                            Instructions

                                                            1. Preheat oven to 350 F
                                                            2. grease a 9X5 loaf pan with coconut oil
                                                            3. combine the dry ingredients in a small mixing bowl and mix well
                                                            4. combine the wet ingredients in a medium mixing bowl and mix well
                                                            5. add the dry ingredients to the wet ingredients, stirring thoroughly between additions
                                                            6. pour the batter into the greased pan, tap sides to even out batter
                                                            7. top liberally with shredded coconut 
                                                            8. sprinkle lightly with kosher salt 
                                                            9. bake for 65-75 minutes until you reach an internal temperature of 205-210 F, you can try the toothpick test but I’ve found my breads to still be undercooked using this method, if the coconut is getting too dark tent the pan with foil
                                                            10. let cool in the pan on a cooling rack
                                                            11. remove from pan and let stand overnight for best texture before serving
                                                            pineapple banana bread

                                                            Pineapple Banana Bread (V/GF)

                                                            Prep Time 10 mins
                                                            Cook Time 1 hr
                                                            Course Breakfast, Dessert, Snack
                                                            Cuisine American
                                                            Servings 12 slices

                                                            Ingredients
                                                              

                                                            Dry Ingredients

                                                              2 cups oat flour (finely ground)

                                                                1 tsp baking soda (remove for high altitude)

                                                                  ¾ tsp baking powder

                                                                    ¾ tsp salt

                                                                      Wet Ingredients

                                                                        1 ½ cups mashed ripe banana

                                                                          ½ cup crushed pineapple, liquid drained

                                                                            ½ cup maple syrup

                                                                              3 tbsp coconut milk

                                                                                3 tbsp coconut oil (liquid)

                                                                                  2 tsp vanilla extract

                                                                                    Toppings

                                                                                      shredded coconut (about 1/4 cup)

                                                                                        coarse kosher salt (about 1-2 tsp)

                                                                                          Instructions
                                                                                           

                                                                                          Preheat oven to 350 F

                                                                                            grease a 9X5 loaf pan with coconut oil

                                                                                              combine the dry ingredients in a small mixing bowl and mix well

                                                                                                combine the wet ingredients in a medium mixing bowl and mix well

                                                                                                  add the dry ingredients to the wet ingredients, stirring thoroughly between additions

                                                                                                    pour the batter into the greased pan, tap sides to even out batter

                                                                                                      top liberally with shredded coconut sprinkle lightly with kosher salt bake for 65-75 minutes until you reach an internal temperature of 205-210 F, you can try the toothpick test but I’ve found my breads to still be undercooked using this method, if the coconut is getting too dark tent the pan with foil

                                                                                                        let cool in the pan on a cooling rack

                                                                                                          remove from pan and let stand overnight for best texture before serving

                                                                                                            Keyword gluten free, nut free, vegan
                                                                                                            rate this recipe!
                                                                                                            rice flour banana pancakes

                                                                                                            Rice Flour Banana Pancakes

                                                                                                            As an Amazon Associate I earn from qualifying purchases

                                                                                                            These rice flour banana pancakes are an awesome vegan and gluten free breakfast option for any phase of your elimination diet. The most important part is the real maple syrup. I absolutely love maple syrup. I would guzzle it straight from the bottle if I found any click bait article that said it was healthy to do so. It is very important to spend the extra money on the real stuff. Cheap syrup alternatives are typically colored corn syrup and not acceptable for any elimination diet recipes. They also don’t taste half as good as the real stuff.

                                                                                                            Rice flour is a great staple to have on hand for your elimination diet. In order to have a good variety of flavors and textures for your baked goods and other meal options I like to have at least oat and rice flour available. Rice flour is sturdier for this pancake recipe than oat flour would be.

                                                                                                            The banana in this rice flour pancake is both the binder and the sugar. The riper the banana the stronger the flavor and the better it will hold everything together. So go ahead and use those browner bananas for this one. You can add extra sliced bananas or any other non-citrus fruit on top as well. Pancakes are an easy base to complete a full breakfast. Or take it in a dessert direction by topping with coconut whipped cream or vegan chocolate syrup!

                                                                                                            Is rice flour gluten free?

                                                                                                            Yes! Rice flour is naturally gluten free and has less of a cross contamination risk than oat flour does. If you know that you are celiac or otherwise have a severe gluten intolerance look for brands that are labeled “certified gluten free.” Rice flour banana pancakes have a similar texture to regular wheat pancakes.

                                                                                                            Does maple syrup go bad?

                                                                                                            Yes, but not for a while. Real maple syrup, like what you should use during your elimination diet, needs to be refrigerated once it’s opened but will last about 1 year in the fridge. If you’re like me you will go through a bottle much quicker than that!

                                                                                                            Ingredients

                                                                                                            • ½ cup rice flour
                                                                                                            • ½ cup coconut or oat milk, plain or vanilla is fine
                                                                                                            • 1 ripe banana, peeled
                                                                                                            • pinch salt
                                                                                                            • coconut oil
                                                                                                            • real maple syrup for serving

                                                                                                            Instructions

                                                                                                            1. in a blender or food processor combine all ingredients except coconut oil and maple syrup
                                                                                                            2. blend for about 30 seconds until very smooth
                                                                                                            3. heat a skillet over medium low heat, grease with coconut oil
                                                                                                            4. pour batter into pancake rounds on heated skillet, how many depends on the size of your skillet
                                                                                                            5. cook for about 4 minutes before flipping and cooking for another 3, both sides should be a deep golden brown, keep the heat at medium low to get it cooked all the way through without burning
                                                                                                            6. repeat until batter is used up, re-grease the pan as needed
                                                                                                            7. serve hot with real maple syrup or favorite pancake topping

                                                                                                            You know what, I lied about the maple syrup. I had some leftover after taking that picture and eating the pancakes. Took a little sip of the maple syrup and I regretted it. Too sweet after all those pancakes. Also, maybe don’t eat 8 pancakes by yourself even if they are vegan and gluten free.

                                                                                                            rice flour banana pancakes

                                                                                                            Rice Flour Pancakes

                                                                                                            Prep Time 5 mins
                                                                                                            Cook Time 20 mins
                                                                                                            Course Breakfast
                                                                                                            Cuisine American
                                                                                                            Servings 4 servings

                                                                                                            Ingredients
                                                                                                              

                                                                                                            ½ cup rice flour

                                                                                                              ½ cup coconut or oat milk, plain or vanilla is fine

                                                                                                                1 ripe banana, peeled

                                                                                                                  pinch salt

                                                                                                                    coconut oil

                                                                                                                      real maple syrup for serving

                                                                                                                        Instructions
                                                                                                                         

                                                                                                                        in a blender or food processor combine all ingredients except coconut oil and maple syrup

                                                                                                                          blend for about 30 seconds until very smooth

                                                                                                                            heat a skillet over medium low heat, grease with coconut oil

                                                                                                                              pour batter into pancake rounds on heated skillet, how many depends on the size of your skillet

                                                                                                                                cook for about 4 minutes before flipping and cooking for another 3, both sides should be a deep golden brown, keep the heat at medium low to get it cooked all the way through without burning

                                                                                                                                  repeat until batter is used up, re-grease the pan as needed

                                                                                                                                    serve hot with real maple syrup or favorite pancake topping

                                                                                                                                      Keyword gluten free, nut free, vegan
                                                                                                                                      rate this recipe!