Egg Free, Dairy Free Pancakes!!!!





1 cup all purpose flour (I like Lily Self-Rising Flour, makes them extra fluffy!)
1 cup soymilk (or rice milk)
1  tsp flax seed meal
1/4 cup applesauce
2 tablespoons vegetable oil
1 teaspoon pumpkin pie spice (optional)
1 tsp vanilla



1. Spray cooking spray on skillet.

2. Heat on medium.

3. Mix all ingredients in one bowl.

4. Use 1/4 measuring cup to drop pancakes into skillet.

5. Cook pancakes on skillet until bubbly in the middle and a bit dry around the edges.

6. Flip and cook 2 minutes more until done.


My kids are creatures of habit. A couple of years ago, when  my mom watched my kids when I was still working full time, they would usually have breakfast with her. She got them into a “toast” routine. Every single morning… I mean EVERY morning (whether we are out of town and at Panera for breakfast, or home) they want toast and bacon and juice for breakfast. That’s it. It’s crazy! The problem this morning is that I didn’t go grocery shopping yesterday, and realized this morning that I am out of bacon and bread. OOPS! So, my toast snob children were not happy. BUT, I whipped up these “Levi Friendly” (my son who has food allergies) pancakes and they DEVOURED them!!! At least I know what I can make now when I run out of bread!!!







Homemade Chicken Nuggets!


Dairy Free, Egg Free, kid friendly… homemade chicken nuggets!

I make these in small batches, because I have a picky eater that doesn’t like “reheated” homemade nuggets. They taste great to me, when frozen, if reheated… but he’s who they are for, so I just do a few at a time.

My recipe for that is below. If you want to do a larger batch, and freeze and reheat, just double or triple the recipe.

(I make these if the Perdue Simply Smart chicken nuggets are not on sale, because those are the only ones he likes/can eat with his food allergies)


  • 5 boneless skinless chicken tenderloins
  • 1/4 cup coconut milk
  • 1/4 cup all purpose flour
  • 1 tsp flax seed meal
  • 1 tbsp paprika
  • 1 tsp each salt & black pepper
  • 1/2 tsp garlic powder
  • 1/2 cup coconut oil or sunflower oil for frying

Cut the boneless skinless chicken tenderloins in to little chunks (about 1 inch pieces)

Throw the chicken pieces in to a ziplog bag and add the 1/4 cup of coconut milk.  Marinate it in the fridge for an hour.  After an hour, take out your marinated chicken and pour out any excess coconut milk from the bag.

Grab your dry ingredients (all purpose flour, flax seed meal, paprikagarlic powder, salt, pepper) and stir them all together in a bowl.  Heat up your cooking oil of choice at medium fire, and while you wait for that to heat up, go to the next step. Place pieces of chicken into bowl with the dry ingredients and toss/stir around so that it gets very well coated. Basically massage/stir it around. Then, start frying your chicken pieces!  Try not to crowd them in the skillet.  It takes a few minutes on both sides to cook thoroughly.  You’ll know when it’s ready when it’s a golden brown color on both sides. 10.  When the nuggets are ready, place it on a plate with a dry paper towels to help remove some of the excess grease from cooking them. Then… dip into ketchup, or a different sauce of your choice… and enjoy!