Gluten-Free Coconut Pancakes & Snap Pea Salad with Sesame Dressing


Both Audrey and Peter were up by 7am.  Peter was going to work and Audrey was going to taking her practice SSAT today.  We were all a bit tired because Peter got called at 1am and then again at 3am, and Audrey went to bed late.  But the three of us enjoyed our coconut pancakes peacefully while the humming birds flitted about the lemon tree and the golden Californian light streamed through the windows. 

Coconut Flour Pancakes


1/4 cup coconut flour

1/4 tsp baking soda

Pinch of salt

1/3 cup coconut milk (drinking kind, not canned kind)

2 tbsp organic, cold-pressed coconut oil

3 eggs

1-2 tbsp honey

1/2 tsp vanilla extract

Maple syrup to taste

Coconut oil for cooking

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Thoroughly mix the eggs, coconut oil, and honey together. Add the coconut milk and vanilla extract.

Add the coconut flour, baking soda, and salt. Mix, but not too much!

Melt a dab of coconut oil in skillet on medium heat.  Ladle a 1/4 cup of batter for each pancake.  Flip the pancakes when they begin to bubble and the bottoms are golden brown. Flip pancakes only once; over-handling toughens them.

Eat right away.


Adapted from:

By 8am, the house was quiet and empty.  Angela would not wake up for at least another 4 hours.  I turned on my iPad and began reading Dog Beach. a fast paced action novel written by John Fusco, the creator of the Marco Polo series. 

I bought the book about a week ago and was waiting to read it when I had a stretch of quiet and relaxed time.  Today seemed perfect.  By 12:30pm, everyone was up and back.  I was so immersed in the story that I really didn’t want to put the book down, but it was time to fix lunch. 

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I took a little break from the breakneck action, and made a refreshing salad with snap peas.  The season for peas is short and I want to enjoy their crunchy sweetness while it lasts.

Peter went back to work.  Angela rolled out of bed and rushed to karate practice.  Andrey disappeared somewhere in the house, and I went immediately back to the book.  John used such vivid verbs that I could see the action in front my eyes as I read.  I loved the characters he created, especially the hard-boiled, taciturn stunt man, Louie Mo.  The book is essentially about a shared adventure — a master’s swan song and a newcomer’s debut.  Beautifully done, John!

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Snap Peas, Edamame, Radish Salad in Sesame Dressing


3 cups fresh snap peas, trimmed

1/2 cup of cooked shelled edamame

1 bunch radish

1 tablespoons unseasoned rice vinegar

1 tablespoon soy sauce

1 tablespoon 100% pure sesame oil

1 tablespoon xylitol or golden brown sugar

1 stock minced green onion

1 tsp roasted sesame seeds

A dash of red pepper flakes

Salt and pepper to taste


Wash and thinly slice the radish, transfer to a bowl.  Add 1/4 tsp salt.  Mix and let sit for 30 minutes.

In the meantime, blanch the snap peas in large saucepan of boiling salted water for 1 1/2 minutes. Drain; rinse under cold water and drain again. Transfer to large bowl.  Add cooked edamame beans.

Squeeze the radish juice dry and add to the large bowl with the snap peas and edamame.  It’s important that you squeeze the juice out to get rid of the spiciness of the radish.

Whisk vinegar, soy sauce, sesame oil, xylitol or sugar, salt, and pepper in small bowl to blend. (Peas and dressing can be prepared 2 hours ahead. Let stand separately at room temperature.) Pour dressing over snap peas, edamame and radish in large bowl; toss to coat. Season salad to taste with more salt and pepper, if desired. Serve at room temperature.


Adapted from:

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