Fluffy Blueberry-Lemon Pancakes - with Buckwheat (Gluten Free, Dairy Free, Vegan, Paleo)

What are they like?

-rich lemony aroma

-fluffy and full of blueberries

-filled with nutrient-dense buckwheat flour

The Best Lemon Blueberry Pancakes Gluten Free Dairy Free vegan paleo


These pancakes are my favorite. The lemon and blueberry marry so well together that, like me, they may become your go-to pancake. The deeply nutty and aromatic qualities of buckwheat are as satisfying as they are healthy, offering ample nutrients compared to refined grains. Dig in and enjoy!

Makes 12 pancakes, prep 10 min, cook time ~12 min

1 1/3 cups buckwheat flour, 179g
2 1/2 tbsp (30g) brown sugar (substitute maple syrup or date sugar for Paleo)
1/2 tsp cinnamon (optional)
1 tsp baking powder (substitute baking soda for Paleo)
1/2 tsp baking soda
1 tsp psyllium husk powder (omit if Paleo)
1/4 tsp salt

Scant 2/3 cup blueberries, 60g, frozen or fresh

2 tbsp olive oil, 26g
1 1/2 (375g/375ml) cups nondairy milk (can use Paleo nondairy milk if you’re Paleo)
1/4 (60g) cup lemon juice, plus zest (about 2 lemons)


  1. Place two large skillets on the stove, so they are ready to use when needed (you can use one but I always prefer to cook pancakes with two skillets (see note). It makes it go more quickly and keeps them fluffier.

  2. In a large bowl whisk together the dry ingredients, except for the blueberries. Place the blueberries in a measuring cup and, if using frozen blueberries, sprinkle 2 tsp of the flour mixture over the berries. Jostle the blueberries to fully coat them.

  3. Whisk together the wet ingredients (the nondairy milk, olive oil, and lemon juice) and using a spoon stir it into the dry ingredients. Once the flour is almost mixed in, add the blueberries, and stir just until the flour is all mixed in.

  4. Turn the burners to medium and allow them to heat up for 1 minute before adding a teaspoon of oil to coat each pan. Place mounds of pancake mix into each pan and allow to cook until air bubbles start to pop and the edge starts to look cooked. Turn the burner down a little if necessary. Then flip the pancakes and cook for about 2-3 minutes until done.

These pancakes make excellent leftovers. Enjoy them with nut butter and maple syrup, sliced fruit, or plain.


I prefer to turn the burners on right before I add the wet ingredients. This way the pans have 1 minute to heat up before the pancakes are mixed together and ready to cook. When the mixture spends time sitting in the bowl, especially for the paleo version, the baking soda reacts with the acid from the lemon juice causing air bubbles. You want this reaction to happen while they are cooking in the pan! This is another reason to use two pans, it keeps the pancakes fluffier because they spend less time sitting in the bowl.

Rich Walnut Almond Cake

What is it like?

-roasted almonds and walnuts

-a rich crumb

-delicately spicy

walnut almond cake gluten free dairy free recipe


This recipe was adapted to be gluten free and dairy free from David Leite’s recipe “Russians” Nut Cake from The New Portuguese Table. It’s deliciously moist and has that unmissable aroma of roasted almonds and walnuts. It’s simple to make and stays fresh for several days. It’s a go-to in my home. See note for Paleo.

1/3 cup blanched almond flour, 43g
2/3 cup ground walnuts*, 85g OR grind 1 cup (100g) walnuts with 1 tbsp (23g) flour mix)
1/4 cup flour mix, 31g (OR cassava flour for Paleo)
1 tsp baking powder, 5g
1 tsp (3g) psyllium husk powder or xanthan gum (omit if Paleo)
1/8 tsp ground cloves
1/4 tsp salt
1/2 tsp ground coffee, optional

1/4 cup plus 1 tbsp sugar, 63g (OR date sugar for Paleo)
1/4 cup (47g) olive oil (or preferred oil) OR 5 tbsp butter
3 large eggs
1 tbsp water, 12g

1 cup (225g) butter, at room temperature (or use 3/4 cup Earth Balance for dairy free)
2 3/4 (343g) cups powdered sugar, or to taste
dash of salt


  1. Preheat the oven to 350F/180C. Grease an 8x8 baking dish.

  2. Grind 1 cup walnuts with 1 tbsp flour mix in the food processor. It’s fine if there are some stray walnut pieces left over as long as most of it is a flour. The walnut pieces are an excellent addition to the cake.

  3. In a large bowl whisk together the dry ingredients.

  4. In a medium bowl whisk together the wet ingredients.

  5. Add the flour mixture to the wet mixture and whisk just until most of the lumps are gone. Pour the batter into your baking dish and bake for about 20 minutes or just until the middle springs back when pressed. Allow to cool completely before frosting.

  6. While the cake bakes, prepare the buttercream. Stir together the powdered sugar and butter. If your powdered sugar has lumps you may want to sift it first. If you like your frosting light, you can use a mixture to whip it on high for a few minutes.

  7. Frost a cake to a thickness you desire. Left over frosting can be frozen for several months.

  8. If you like you can get creative with the frosting. I chose to cut this cake into small squares and then piped a rosette onto each square.

  9. This cake will stay moist and fresh for three days if kept in the fridge.

    Note: If your food processor is large, I recommend grinding twice the amount of walnuts so that they grind finely. The ground walnuts that you don’t need can be frozen and used for another purpose. Or in may case, for another one of these cakes!

Maple Bourbon Pecan Tart

What is it like?

-Hint of bourbon

-Oodles of pecans & chocolate

-Crisp & Nutty

gluten free pecan pie recipe


1 10-inch tart crust (I used this recipe)
3/4 cup coconut sugar or brown sugar
1/2 cup maple syrup, at room temperature or slightly warm
3 organic eggs, at room temperature
1/2 teaspoon sea salt
4 tbsp butter or shortening, melted and cooled
1/4 cup gluten free bourbon (you can find a list here)
1 tsp vanilla extract
1 2/3 cups raw pecan halves
1/2 cup dark chocolate pieces or chocolate chips, optional (if not using then add 1/2 cup extra pecans)


  1. Par bake a 10-inch tart crust (or 9-inch pie crust) until firm but not browning. If the crust is just starting to tan on the edges that is okay, but you’ll end up with an extra crispy crust.

  2. Preheat the oven to 350° F. In a large bowl whisk together all of the ingredients except for the pecans and chocolate chips. Next, stir in the pecans.

  3. When the tart crust is done par baking, sprinkle the chocolate chips over it. Let the crust rest for a minute or two and then using a spatula spread the melted chocolate chips so that there is a thin, even layer of chocolate on the crust.

  4. Pour the pecan mixture into the crust and bake for about 25-30 minutes, just until the pie puffs up in the middle. Once it puffs up, remove it immediately and allow it to cool.

Once the pie is cool, it can be covered with foil or put in an airtight container and stored in the fridge for a few days. The crust will soften some over time.

Blueberry Cornbread Muffins

What are they like? 

- Moist

- Full of blueberry

- Perfect with honey

- Sweetened with fruit

gluten free dairy free blueberry cornbread muffins


12 muffins, or 6 large muffins

1/4 cup grapeseed oil OR coconut oil, melted
2 large eggs, room temperature
1/2 cup apple sauce OR coconut milk
1/2 cup water, warm
2 tsp vanilla
1 cup gf flour mix* (see note)
2/3 cup corn flour
1 tbsp sugar
2 tsp baking powder
1 tsp psyllium husk powder or xanthan gum
1/2 tsp salt
1 cup blueberries


  1. Preheat oven to 425°F. Line 6 large muffin cups or 12 small muffin cups with liners.

  2. Whisk together the dry ingredients in a medium sized bowl.

  3. In a separate bowl, whisk together the oil, sugar, apple sauce, water and vanilla. (If you’re using coconut oil or coconut milk you’ll need to make sure they are warmed/melted for 30 seconds or so in the microwave before adding the eggs.) Whisk in the eggs.

  4. Place 1 cup of fresh or frozen blueberries in a bowl. If using frozen berries, sprinkle 2 teaspoons of the flour mixture over the top and tap the container to coat the berries (this keeps the color from running as much in the batter).

  5. Add the wet to the dry and stir until some specs of flour remain unincorporated. Then add the berries and stir until the batter is just mixed together.

  6. Spoon equal amounts in to six large muffin cups, filling the tins to the top, and bake until a toothpick inserted comes out with a crumb or two attached, about 18 minutes. (Regular sized muffins will baker more quickly.)

    Serve with honey, butter, or as is. Store in the refrigerator for up to 3 days or freeze.

    *For the gluten free flour blend mix together:

    4 1/2 cups (495g) brown rice flour (It is best to use superfine brown rice flour, like the Authentic Foods brand.)

    1 1/2 cups (219g) potato starch

    3/4 cup (81g) tapioca starch

Easy Chocolate (or Carob) Pudding, 5 ingredients

What is it like? 

- Chocolaty

- Rich

- Silky Smooth

Dairy free carob or chocolate pudding recipe


This recipe can be doubled.

4 oz silk tofu
1/2 cup coconut cream
10 dreid medjool dates (mine were small, if yours are big you can use fewer)
1/2 tsp vanilla
1 tbsp carob powder, or more to taste OR cocoa powder
1 tsp lecithin, optional


  1. Blend the ingredients for about 2 minutes, until smooth (it can take a couple minutes for the dates to completely break down).

  2. Pour the pudding into three small bowls, cover, and place in the fridge.

  3. I like to garnish the pudding with plain whipped coconut cream. Coconut flakes and a few carob or chocolate chips are also a great addition.

This dessert is best the next day. The medjool dates, even after being blended, need time to soak up the liquid before becoming a completely silky pudding.