Sunday morning gluten free pancakes

I love weekends. I don’t have to run out the door, a muffin or banana shoved into my bag, and catch the bus or train to work (or walk) to be at my desk by 9:30 am. No, weekends are quite a different thing altogether. Lounging in pyjamas all day if I’m not going out. (facemask free and makeup free.) My favorite programs on the radio. A big mug of coffee mixed with warm cream and coconut milk. And a real breakfast because I have the time to make one: toasted rye with lox, smashed avocado, topped with rocket (arugula) and sun-dried tomatoes.

Creamy oatmeal with date or maple syrup.

Or gluten-free pancakes that I made this morning because I’m currently on a gluten-free diet (I’ve lost 3 kilos/6 pounds.) Actually, I diet all week then eat what I want on the weekend. That seems to work for me, as I don’t feel deprived of my favorite things.

Here’s the recipe:

1 cup of gluten-free flour

1 teaspoon of baking powder

1/4 teaspoon of fine sea salt

1 large ripe banana

1 large egg

1 cup of coconut milk (I used almond milk by mistake, and it was just as good)

Try to buy real, organic coconut milk and not the stuff filled with stabilizers, thickeners, gums, or preservatives. Read carefully the ingredients on the side of the box or can.

  1. Preheat griddle, cast iron pan, or skillet to medium heat.
  2. Combine dry ingredients in a medium-sized mixing bowl and whisk.
  3. Add in banana and mash with fork.
  4. Add in egg and coconut milk and stir well to combine.
  5. Grease pan. When griddle or skillet is hot, grease lightly with oil if its not Teflon.
  6. Add batter and cook pancakes for about 2-3 minutes per side, working in batches if needed. Flip when you see plenty of bubbles rise to the top, just like when cooking traditional pancakes. Adjust cooking temperature if needed.
  7. Serve immediately and douse with maple syrup. Fresh berries are nice in season, blueberries particularly. If not, I use apple slices.


Here’s a recipe for zucchini muffins that I’m going to make from an excellent website I’ve been following for years. Green Kitchen Stories is a creation of David (Swedish) and Luise (Danish) –

Zucchini Cupcakes


who wants to lose 30 pounds in 12 weeks?

Liezl Jayne is her name. She’s young, South African and she has produced this terrific video that I happened to stumble across the other day. Why do I love it so? Not only are the recipes simple, healthy and realistic … and tasty! … they’re the sort of thing I like to eat.  Her meals and smoothies can be quickly whipped up with no fuss or added expense. I don’t want to lose 30 pounds, but 15 to 20 pounds would do the trick nicely.

What I find really appealing is her WEIGHT LOSS MEAL PREP FOR THE WEEK, a meal plan designed for women of all ages. Because I work during the week and come home at 7 pm, I like the idea of preparing my dinners in advance and storing them in individual containers in the fridge.

A week later: every morning before heading out I’ve been making Liezl’s breakfast smoothie. I love it. It’s a meal all in one and it tides you over until noon. My espresso is in there as well as the oatmeal. I use only one banana and add only one teaspoon of cocoa instead of the two that she recommends. Go to the video and see how it’s done. Oh, and be careful not to add too much water because you want this smoothie to be thick and creamy.

Here’s the video and below that her website with the meal prep recipes. Enjoy!