Growing up my dad would make pancakes every weekend! As a kid, I could expect pancakes every Sunday after church. Naturally, pancakes are one of my favourite comfort foods! I have such a sweet tooth lol but pancakes bring back good memories of being in the kitchen with my dad, trying my best to copy him and succeed at making the most perfect pancake.

As an adult with gluten sensitivity, I have eliminated flour from my diet when cooking at home.. THEREFORE I’m about to introduce you to a gluten free recipe with a satisfying berry compote!

This recipe also happens to be vegan! I had every intention of adding butter, and eggs to this batter, but I quickly realized I only had 6 eggs left in the fridge, and I already had plans for them lol.

I was hardly interested in making another trip to the grocery store - so essentially what I’m saying is that, these are vegan pancakes by accident.

Under the circumstances, I decided to challenge myself and make these completely vegan! After all, I had some Melt (“butter” made from organic coconut oil) in the back of my refrigerator.

Certainly not as fluffy as the original pancake, but nonetheless a great alternative when a) you’re vegan b) you have limited ingredients on hand c) you’ve run out of eggs

What you will need:

Pancakes:

• 1 cup flour (I use Bob’s Red Mill, 1 for 1 flour)

• pinch of salt

• pinch of cinnamon

• 2 rounded tsp of sugar

• 1 tsp vanilla

• 1 tbsp (melted) melt

• 1 cup almond milk (+ a 1/4 cup more, perhaps less - add at the end, if you find the batter too thick)

• 1 tbsp baking powder

Blueberry, Blackberry Compote:

• 1/4 cup blueberries

• 1/4 cup blackberries

• 1.5 tbsp melt

• 1 tsp vanilla

• squirt of lemon

How to make pancakes:

1 - mix all pancake ingredients in bowl

2 - heat frying pan on medium heat with a bit of melt to ensure the pancakes don’t stick

3 - pour pancake batter on frying pan, and cook until little bubbles appear

4 - flip pancake over and cook for a couple minutes

How to make blueberry, blackberry compote:

1 - mix all ingredients together in saucepan over medium heat for 5 minutes

2 - let simmer and sweeten with maple syrup to your liking

3 - top pancakes with berry compote (+ more maple syrup if you’re greedy) and enjoy!

I consider myself to be a minimalist in the kitchen.

I don’t mind having countless dry ingredients on hand, but I prefer to limit the amount of fresh ingredients I purchase during the week, to keep food waste minimal.

I think most of us can agree that we waste more food then we need to.

This recipe is great for days when you want to use what’s already in your fridge/pantry.

What you will need:

• cod fish

• parmesan

• onion

• parsley

• lemon

• asparagus

• flour

• butter

• garlic

• dijon mustard

• olive oil

• salt

• pepper

How to make fish:

1. rinse fish

2. pat dry

3. squirt with lemon

4. sauté onions in frying pan with olive oil or butter

5. mix 4 heaping tsp of parmesan cheese, 3 heaping tsp onion, handful of chopped parsley, squirt of lemon, 1 tsp dijon mustard, a bit of melted butter, and 1 tbsp of flour in bowl

6. spread paste/topping mixture on fish and brown on frying pan for 3 minutes

7. rub olive olive on baking pan and bake fish for 20 minutes at 400F

How to make asparagus:

1. toss asparagus in olive oil, salt + pepper and garlic

2. squirt with lemon

3. sprinkle with fresh parmesan

4. bake for about 25 minutes at 400F * can be baked with the fish simultaneously, but may need an extra 5 minutes!