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Bowl by San Francisco Designer Tina Frey. Find her pieces at CashmereRED.


If we are not skiing, taking a stroll with our dogs, or traveling somewhere exotic, you can catch us lounging in cashmere and cooking.

One of my favorite things to make (ok, beyond pizza) on the weekends solo or with the family is pancakes and waffles.

This recipe is inspired by Amy Chaplin, who wrote the cookbook Whole Food Cooking Every Day. I love it for many reasons, but mostly because it is challenging to find a delicious texture when baking without dairy and gluten.

The recipe is an excellent foundation for waffles or pancakes, adding fruits and veggies, and to top it all off, it makes plenty for snacking, eating that day, and freezing for the week. 



1 Cup of Nut Flour. We use Almond or Walnut.

1.5 Cups of Oat Flour (best when you make it at home but to make it easy purchasing oat flour is great as well)

1/2 Cup Millet (can add more oat or nut flour instead)

1 Tsp Baking Powder

4 Med Eggs

1 Cup Coconut Milk

1 Cup Orange Juice or Coconut Water

¼ Cup Walnut Oil

¼ Cup Coconut Oil (can use all walnut oil)


Mix the wet ingredients and then add dry ingredients. Add shredded carrots, applesauce, blueberries or any fruit to you liking for an extra boost for the week.




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