For a little while, I was using a Kodiak Cakes mix to make pancakes for breakfast in the morning. Problem is, that does get a bit pricey every week so I've been looking for alternatives that yield the high protein and high fiber.

I've been getting back into gluten free cooking, at least when it comes to cooking pancakes for breakfast because my wife can't stand the taste of wheat. Initially I just replaced some of the wheat flour with coconut flour and then just swapped out the wheat with tapioca starch. Here's one result:

The base recipe for this is as follows:

1/2 cup of Tapioca Starch or Brown Rice Flour
1/4 cup of Coconut Flour
1/4 cup of Flaxseed Meal
1 Teaspoon of Xanthan Gum
A little squeeze of Blue Agave Nectar
1/4 cup of Egg Beaters liquid egg replacement

For Double Chocolate Pancakes like the above picture, add a quarter cup of gluten free dark chocolate chips and a quarter cup of Cacao Powder. Or, if you wanna mix things up a bit, replace the Cacao Powder with a tablespoon of Sunflower Butter.

You can also add in a quarter cup of oatmeal, raisins and cinnamon instead of the other ingredients I mentioned. The possibilities are endless once you have the base recipe down.

Mix your batter really well. As you do that, preheat your pan or griddle to medium-high. This can vary based on the stove you use. Once both of those are done, use a little coconut cooking spray so your pancakes don't stick. Let them sit for a couple of minutes and then flip 'em.

You can give them a little squish after the flip so they cook more thoroughly. You wanna get them to a nice golden brown (or in the case of the double chocolate, just don't burn 'em). You should be able to make between six and 8 if you use a 1/4 cup of the batter for each one.

Another dish I tried making today was beef fried rice:

I used a gluten free soy sauce replacement with a coconut base and was pleasantly surprised by it. It's a pretty simple dish, but the rice is Japanese Sekka Rice I got as a gift along with a rice cooker.

The recipe:

2 cups of white rice, Sekka or Nishiki Grade work well here.
1 1/2 cups of water
Half a bag of Butternut Squash cubes
1 Zucchini Squash, cut into cubes, or as close as one can get
Beef, cut into strips
1/4 cup of Egg Beaters
A dab of butter
2 tablespoons of Coconut Soy Sauce

Boil your rice in the rice cooker (if you have one) for 45 minutes to an hour, then leave it on the warming setting.

Place the dab of butter on the pan as you preheat it to high, then pour your egg on the pan, moving it around with the spatula as it cooks. Or, if you have someone in the family who isn't into eggs (my wife hates them with a passion), leave it out for that person's dish, then cook the rest as normal.

Throw the zucchini and butternut squash in the pan. Then, after the veggies get browned a little bit, throw the beef in. After that browns, stir in the rice and soy sauce. Mix everything really well and cook until the ingredients absorb the soy sauce.

Serve on a plate and enjoy. I know my wife and I did.

Last but not least, I got my wife a kitten as a birthday present last year and as a buddy for Midnight. It's fun watching the old man play with her. Here's Apricot is at a year old:

If you decide to make either of these recipes, let me know what you think.

See ya around,

Aspie