Pancakes are one of our favourite things to eat for breakfast, these dairy and egg-free pancakes hit the spot!
1 1/2 cups spelt flour
1 tablespoon of coconut sugar, or can use Maple Syrup/Honey
1 3/4 teaspoons of gluten free baking powder
Pinch of salt
1 cup coconut milk
2 tablespoons coconut oil, melted
2 flaxseed eggs (1 tbsp flaxseed meal + 3 tbsp water = 1 egg)
1 medium sized apple, peeled and grated
Combine all dry ingredients
In a separate bowl combine the coconut milk, melted coconut oil, flaxseed eggs and grated apple.
Cook until bubbles appear onto of batter and then flip
Drizzle with honey/maple syrup and top with a dollop of Coconut yoghurt and fruit
These can easily be made into Gluten-free pancakes, just swap the flour.
Eggy bread or French Toast as it’s also known is a firm favourite in our home. This is my twist on the original, making it a high in protein, calcium and fibre boosting meal.
As Gracie is dairy-free, I don’t use milk to mix in with the eggs I use a secret ingredient… Vitasoy Coconut Milk! Unlike the majority of other non-dairy forms of milk, this one doesn’t contain a rice filler in it. Rice came up really high in Grace’s food intolerance testing and we’re yet to reintroduce it.
I also sneak in a sprinkle of
Flaxseed meal. Our Doctor recommended adding it into meals when we can as it’s high in dietary fibre and good for her bowels ( please seek medical advice before making big changes to your child’s diet).
2 Organic/Free-range eggs
2 slices of your chosen bread (we use Spelt)
Mix the eggs, a dash of coconut milk and a sprinkle of flaxseed meal together
Soak the slices of bread in the mixture until nicely absorbed
Pan fry the egg soaked bread until nicely golden on each side
To make a more sweeter version you can add a dash of Vanilla Essence and top with chosen fruits, honey or maple syrup.
Great for eating over yoghurt for breakfast, or just grabbing a handful as a snack.
Recipe adapted from
The Health Gut, if anyone is suffering with SIBO it’s a fantastic resource.
1 cup macadamia nuts
½ cup pecans
¼ cup almonds
½ cup unsweetened flaked coconut
2 tbsps pumpkin seeds
2 tbsps sunflower seeds
2 tbsps coconut oil, melted
1 tsp smoked paprika
1 tsp cinnamon
1 tsp sea salt
Pre-heat oven to 180C/350F and line a baking sheet with baking paper
Roughly chop nuts, put them in a bowl and add all other ingredients, stir to combine
Spread mixture evenly over the baking sheet and bake for approximately 10 minutes
Take tray out of oven, stir then return to over baking for a further 5 mins until golden brown. Watch it carefully to avoid burning the nuts!
Remove from oven, let it cool – preferably removing baking paper from sheet as it can carry on cooking with the heat
Store in airtight container in fridge
Depending on your allergies/intolerances add or omit nuts/seeds of your choice. Spices can be changed to your personal preference.