Red Velvet Pancakes!

I just saw this recipe on my friends cooking board on Pinterest (LOVE pinterest ( is my Pinterest FOLLOW ME and start pinning) ANYWAY…I just HAD to share this recipe (tweaked it of course to make it gluten free/dairy free)

RED VELVET PANCAKES! Red velvet is my all time favorite cake (my future wedding cake will be a gluten-free red velvet with vanilla frosting) 

Here it is! Definitely something to try! 😀

Red Velvet Pancakes with Chocolate Chips


  • 2 cups gluten-free flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 6 tablespoons granulated sugar
  • 4 tablespoons unsweetened cocoa powder
  • 2 large eggs
  • 1-1/2 cups rice milk (Rice Dream) 
  • 1/2 cup dairy free sour cream (try Sour Supreme – Better than Sour Cream)
  • 2 teaspoons red food coloring
  • 4 teaspoons vanilla extract
  • 1/2 cup chocolate chips
  1. Combine all dry ingredients in a large bowl and set aside.
  2. In a separate bowl, whisk together the egg, rice milk, dairy free sour cream, food coloring and vanilla.
  3. Add wet ingredients to dry, and mix just until combined.
  4.  Add chocolate chips and fold in batter.
  5. Pour about 1/3 cup onto medium/high griddle and lightly brown on both sides.
  6. Sprinkle powdered sugar on top and serve with maple syrup.

These sound delicious and nothing is better than pancakes from scratch of a Sunday morning, or afternoon or evening, or late night snack. (Yea pancakes are good any time!)


La la la YUM! 25 Days of Yum – Blueberry Muffin

Happy Third Day of Yum! On the third day of yummy Kwegyirba gave to me, a tart and sweet blueberry muffin recipe.

Here are just a few facts about blueberries. In terms of U.S. fruit consumption, blueberries rank only second to strawberries in popularity of berries. Blueberries are not only popular, but also repeatedly ranked in the U.S. diet as having one of the highest antioxidant capacities among all fruits, vegetables, spices and seasonings. However, raw blueberries provide you with the best flavor and the greatest nutritional benefits. But they are still a delicious addition to muffins, pies and scones.

I haven’t always been the biggest blueberry muffin fan but recently, I have opened myself up to different tastes and flavors and the blueberry is slowly making its way into my heart, and my tummy!

You can also try this muffin recipe with cranberries by themselves or cranberries and blueberries together!

Gluten – Free Blueberry Muffin


  • 2 cups gluten-free all-purpose baking flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon xanthan gum
  • 1 teaspoon ground cinnamon
  • 1/2 cup canola oil
  • 2/3 cup agave nectar
  • 2/3 cup rice milk
  • 1 tablespoon vanilla extract
  • 1 cup fresh blueberries
  1. Preheat the oven to 325 degrees F. Line a standard 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, xanthan gum, and cinnamon. Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth. Using a plastic spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter.
  3. Pour 1/3 cup of the batter into each prepared cup, almost filling the cup. Bake the muffins on the center rack for 22 minutes, rotating the pan 180 degrees after 15 minutes. The muffin will bounce slightly when pressed and a toothpick inserted in the center will come out clean.
  4. Let the muffins stand for 15 minutes, then transfer to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.

Serve with your favorite jelly, jam, or a dairy free buttery spread!