Gluten Free Sweet Potato Tortillas

 This week for Sunday Funday, we're being asked to make something with Tortillas.   Karen of Karen's Kitchen Stories is our hostess and asked us to make a recipe using tortillas, either flour or corn, or make our own tortillas.  Well, I had to make my own tortillas.   I've been making various versions of tortillas for years.  

Now, I might be a bit obsessed with gluten-free items lately, well, not really, but so many people I know are eating or attempting to eat gluten-free these days, and I've been playing with a lot of gluten-free recipes.    A few years ago, I even made some Cauliflower Tortillas.  And they were good.  Also gluten-free and keto as well.  Cause why not? 

I made some awesome Sweet Potato Tortillas a couple of years ago, and thought I'd revisit them again; however, this time around, I made them with some gluten-free flour instead of the masa.     

I had a lone sweet potato in the pantry. I kept meaning to eat it, but then the potatoes beside it sprouted. 

And they are now in a pot with some dirt over them, waiting to make more potatoes, whereas the sweet potato has been made into these little bites of yum.  

I had some of my Firehouse Chili in the freezer, and I was going to use it to make part of the filling.    At least that was the plan, until I got home late and ended up eating the chili for dinner.   So I pivoted, I cooked a pot of beans for refried beans,  and used them as a topping along with some shredded lettuce and tomato, and a dollop of sour cream. 

  And life was good.   Well, sorta.   My tortilla press isn't here (it's in storage), so I decided to roll out the tortillas. They're much easier to make in a tortilla press.  However, the very thick batter was not conducive to being rolled out.      I actually pressed them out into a rough tortilla shape and thickness in between two sheets of greased (with non-stick cooking spray) parchment paper after dolloping 1/4 cup of batter onto the paper.  Actually, I used a 1/4 cup cookie scoop for these tortillas, and it was the perfect amount.  I thought. 

   I also have to say I like my original recipe better, but this one works well too.    It's more like a thick batter than dough, and the basic recipe makes up to 18 tortillas, depending on how big you make them. 

I had some adventures along the way, but I persevered and ended up with enough tortillas to either feed a teenage boy for a day or an old woman for a few weeks. 

 I'm the old woman here, just in case you were wondering.   I discovered that I couldn't just swap out masa flour for gluten-free flour without making a lot of adjustments.  I also added in some besan (chickpea) flour because I like it, and the dough was a touch too soft without it.   It was also tricky getting the very 'fluid' tortillas into the pan to quickly dry-fry them.  

I transferred it to the pan using the paper I'd patted out the tortilla in, and then peeled off the paper as the tortilla was cooking and firming up. 

As I said, my tortilla press is in storage, but I managed to figure out how to make the tortillas anyway, and I now have lots in my freezer for future meals.   I had tried to pat them out between some plastic wrap, with a little gluten-free flour, and that was a major flop.  So I pulled out the parchment paper and tried it with that, and discovered that gluten-free flour becomes rather glue-like when moistened. So I tried spraying the paper with some cooking spray, and that was the ticket.    This was an interesting trial.  😉

At least I got a lot of tortillas out of it, for future meals.   

Gluten Free Sweet Potato Tortillas

Yield: 18+ tortillas

Author: Sid's Sea Palm Cooking - Adapted from many recipes

A different take on tortillas. Using Sweet Potatoes as a base, and making it gluten-free to boot. These make a lovely folding-style tortilla.

Ingredients

• 1 cup cooked and mashed Sweet Potato
• 2 eggs
• 1/2 cup water + adding more water as needed a tablespoon at a time
• 1 1/2 cups gluten-free flour
• 1/2 cup Besan Flour (Chick pea flour)
• 1-2 teaspoon cumin, add more if desired 1/4 teaspoon at a time
• 1/2 -1 teaspoon salt
• 2 -3 tablespoons finely minced jalapeno

Instructions

1. In a large bowl, mix all the ingredients together until they become a thick, stiff batter.
2. Spray a piece of parchment paper with some cooking spray and dollop a 1/4 cup of batter onto it. Top it with another piece of greased parchment paper and pat the batter out into a round, and the thickness you want.
3. Prepare a pan with some non-stick spray, if needed, on medium-high heat and place the tortilla into the pan, keeping the parchment paper on one side, and as soon as the tortilla starts to cook, lift the parchment paper off. Cook on each side for about 40 seconds on medium-high heat. Set aside while cooking the rest of the tortillas.
4. Serve with either some homemade chili or my fave, some refried beans, and top with lettuce, chopped tomato, olives, and some sour cream. Fold up over the filling and eat.

 

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Here's what my fellow Sunday Funday bloggers shared:

• Bacon and Egg Breakfast Quesadillas by Food Lust People Love
• Baked Vegetable Chimichanga by Mayuri's Jikoni
• Easy Enchiladas by A Day in the Life on the Farm
• Crock Pott Quesabirria by Amy's Cooking Adventures
• Gluten Free Sweet Potato Tortillas by Sid's Sea Palm Cooking
• Green Chile Chicken Enchilada Bake by Karen's Kitchen Stories
• Shrimp Tacos with Coleslaw by Making Miracles
• Vegan Samosadillas by Snehas Recipe

All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking, © 2011-2026, with all rights reserved thereof. 

Pierogi

 

I posted this originally a few years ago.  I'm now updating the post, cause I can and also because I've got a lot of pierogi in the freezer.  

A few years back (20 + years ago) , we were living full-time in an RV,  a fifth wheel to be exact.   We were staying in a campground and had made quite a few friends there.  

One of those friends was of Slavic descent, and one day she offered to show us how to make pierogi, but we needed room to do it in.  So I offered her my kitchen to play in. 

I don't remember how many of us there were that day, but I think we had 4 or 5 women in there, in rapt attention as Marge made the dough.   

I had my Kitchenaid stand mixer out on the counter, and we made use of it. 

I'm not too sure how many potatoes we ended up peeling and cooking, but it was a few, and as I seem to recall, one of the group had to run over to her RV and grab some more potatoes for the filling and the dough.

I made some more pierogi the other day, but only made a small batch this time, but a small batch is still a lot.

Especially when you are the only one who eats pierogi.   But they do freeze, amazingly well.  

I personally love filling them with mashed potatoes, cheese, and onions, but feel free to play with the fillings, adding or deleting any part of them.  

Be aware, though, they do tend to shrink a little after being cut.   I used a new-to-me cutter, and it worked well.  I also used my new pasta machine to roll out the sheets of pierogi dough. I cannot tell you how happy I am with it.  

However you do it, having one of these little presses does make it a little easier.  I would cut them out a little bit larger than the diameter of the press.  They do tend to shrink a little, but they still work.   

I also discovered that you can take them straight out of the freezer and stick them into an air fryer. I used my combo air fryer toaster oven for this.  They came out beautifully.  The edges were lovely and crisp, and tasted so good with some sour cream and butter.  I mean, everything is better with butter, I think. 

Fill them with whatever you like. I've mostly done the classic Ruskie style, which is potatoes and twarog cheese, though I use Colby Jack.    I'm going to experiment a little.  I've never had sauerkraut inside, but I may give that a whirl, and Mushrooms sauteed with a little seasoning is also mentioned.  You can even fill them with some fruit, if you like.  I have lots of shells from my latest foray into Pierogi making, and will utilize them in future endeavors, ok, so they'll be cooking adventures.  

 

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Pierogi

 

 

 

 

 

 

Yield: Makes about 4 doz.

Author: Sid's Sea Palm Cooking - adapted from several recipes

Prep time: 30 MinCook time: 10 Mininactive time: 30 MinTotal time: 1 H & 10 M

You can make a quick and hearty meal when you keep a few dozen in the freezer.

Ingredients

Dough

• 3 1/2 cups flour mixture of AP flour and Bread Flour (add more if needed) + more flour for rolling out.
• 1 large potato- cooked and riced
• 3/4-1 cup potato water (from the boiled potatoes)
• 1 egg
• 1 1/2 tsp. salt

Filling

• 1 Cup Cooked mashed potatoes, with no added butter or milk
• 1/2 cup grated Cheddar cheese
• 1 small onion, finely chopped and sauteed in 1 teaspoon butter (optional)

Instructions

Dough

1. Cook the potatoes in salted water until done. Drain the potatoes, but keep the potato water. Set aside til cool. Rice up one potato, and place it into the bowl of a stand mixer. Add the flour and 3/4 cups of the cooled, reserved potato water, salt, and the egg. Mix together for a few minutes. If it looks too dry, add more water, 1 tablespoon at a time, or if it looks too sticky, add more flour, 1 tablespoon at a time. The dough will be sticky. Let mix for a couple of minutes and turn out onto a piece of plastic wrap. Wrap well to keep from drying out and let rest for a few minutes while you prepare the filling.
2. Take a small portion of the dough and roll it out on a well-floured surface. The dough will be sticky to handle. Keep the remaining dough covered. Cut out circles with a floured glass or cookie cutter, whichever size you like. I used a 3-inch wide cutter. Add a teaspoon of the prepared filling to the center of the circle of dough and fold over to make a pocket, squeezing out the excess air, and making sure that the edges are pressed down firmly to seal. Use a fork here if you like, or if you have a dumpling press, use that. I did. It was easier. Do not overfill. You will probably only use a teaspoon of filling per pierogi. I used a melon baller to dip out the correct amount.
3. When rolling out the dough, you need to get it thin, about 1/8th thick. If you tear it, just moosh it back up and re-roll the dough.
4. When you've used up all the dough or filling, place the filled pierogi in a single layer on a freezer-safe cookie sheet or stiff cutting board and freeze. When frozen, place the pierogi into a plastic bag and put them back into the freezer until ready to use.
5. You can cook some up fresh, or wait til later.
6. When cooking perogies, fresh or frozen. Add to gently simmering water and cook them just until the pierogi float to the top. Serve with some fresh butter and sour cream.
7. You can also brown them in a pan after cooking, and serve with more butter, sauteed onions and of course sour cream or Créme Fräiche.. I like using my own homemade Créme Fräiche. and some homemade butter.

Filling

1. Sauté onions, grate cheddar cheese, and add to the cooled, riced mashed potatoes. Mix well and set aside.

Created using The Recipes Generator

All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking, © 2011-2026, with all rights reserved thereof. 

Chicken Cacciatore

 My mom used to make a dish from time to time; it was basically a spaghetti Bolognese sauce with chicken in it.  I loved it, cause the chicken was falling off the bone and had this unctuous, luscious feel to it.     

I was in a supermarket yesterday, and for some reason, my mind went to making a spaghetti sauce, but I didn't want to buy any ground beef, and honestly, I never even thought of maybe making it with ground turkey or ground pork.  I'd pretty much decided to just make it with the tomatoes, onions, and mushrooms, and then I got the bright idea, I could add some chicken wings to the sauce.   I had googled what it is called when you have canned tomatoes, onions, mushrooms, and chicken cooked together.  The answer was a chicken cacciatore, aka chicken stew or hunter's stew.  I'd already had the can of tomatoes, onion, mushrooms, and garlic simmering on the stove, so I defrosted a package of chicken wings, threw them into the toaster oven, and browned them for a while, and then added them to the simmering tomato sauce, then read the original recipe and it called for some peppers and celery, so I grabbed a package of peppers, onions, mushrooms and celery out of the freezer.  (I'd frozen them for future dishes, like my Grilled Cheese, Extraordinary.)   They're also good for omelettes, soup, or stew.  And I think they added a nice touch to this dish.  I also had a few cherry tomatoes that needed to be eaten, so they got chopped up as well.  And not to be outdone, I added some chicken stock for some extra unctuousness.     I let it simmer on top of the stove for an hour and then put it into a Dutch oven, and let it cook for another couple of hours in the oven.  I think this would be a great dish in a crockpot as well.   But I don't have one, so it is what it is.  

 

Chicken Cacciatore

Yield: 2-4

Author: Sid's Sea Palm Cooking adapted from many recipes

Prep time: 10 MinCook time: 3 HourTotal time: 3 H & 10 M

This rich tomato sauce honors the best of chicken and tomatoes. There is no added salt in this recipe. You can add some if you like. But no more than a half teaspoon.

Ingredients

• 1 onion, chopped
• 1 can diced tomatoes - 16 oz. size
• 1 small can of tomato paste - 6 ounces
• 1/2 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 3-4 cloves garlic, chopped
• 4-6 ounces mushrooms, sliced
• 1 bell pepper - diced
• 1 stalk celery - diced
• 1/2-1 cup chicken stock - optional
• 4-6 whole chicken wings, drumsticks, or thighs - browned in the oven or some fat.
• 1-2 tablespoons butter for sauteeing the veggies

Instructions

1. Sauté the vegetables in butter with Italian seasoning until softened, then add the tomatoes and browned chicken.
2. Add the chicken stock if desired, along with another 1/2 teaspoon of garlic powder.
3. Let cook in the oven for 1-2 hours or in a crockpot for 6-8 hours. The meat will be tender, falling off the bone. Dark meat or wings are best for this dish as they can handle the long cook time.
4. Serve with your choice of starch, such as pasta, rice, or potatoes.

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All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking, © 2011-2026, with all rights reserved thereof. 

Sweet Potato Sushi

Did you know it's National Sweet Potato Month? Yup, me neither.   

I'm a member of a group called Sunday Funday.   And the theme this week was Sweet Potatoes, since November is Sweet Potato Month.   Wendy of Adayinthelifeonthefarm is our hostess this week and suggested we make some Sweet Potato recipes to share.    I decided I was making Sushi,

and then couldn't find my bamboo rolling mat, (I packed it up, prior to moving and it's probably in a bin or tote I haven't unpacked yet) I wasn't about to let that stop me however. 

The Sunday Funday

group post on every Sunday according to a theme, I've been participating lately and it's been fun coming up with ideas for food.  I took a little hiatus from cooking after my husband died, but I'm back...

 As I said, it's Sweet Potato Month, and I have ideas for how to enjoy these little orange bombshells of flavour and goodness.  Thanksgiving is coming up, and I'm betting a lot of people will be making their sweet potatoes into a casserole topped with Marshmallows. Personally, I love it, but I'm trying to eat less processed foods these days. I do love a baked sweet potato with lots of butter on top, and don't get me started on Sweet Potato Fries. They're a guilty pleasure; I enjoy them all too often. I've done a lot of different things with sweet potatoes over the years, apart from casseroles and fries, I've included them in roasted vegetables, soups, stews, cakes, bundt cakes, and layered cakes as well as fritters.  I've even used them in tortillas.    This time round, I wanted to do something a little different.  So, I thought of making some Sweet Potato Tempura, but...   Many years ago, I'd met a chef during our full-time RV'ing days who made these one day for the campground.    But I wanted to go further —I like to play with my food —but I really didn't want to fry anything, so I googled ideas.  Lots and lots of ideas.  

It just so happens I have not only sweet potatoes on hand, but also had some small cucumbers, (the avocado's I'd planned on using, got a little too ripe to use) and one of the ideas I came up with was Sushi.  Personally, I don't like raw fish unless it's pickled herring, but I do like a California roll as an alternative to raw-fish sushi.   I think that it  would be amazing made with real crab, but honestly, I also like imitation crab, not as much, but it's still good.  I did get really spoiled this summer with fresh Dungeness Crab, courtesy of my nephew, who supplied the family with plenty.   I even made my award-winning crab cakes for the family one day.   So where am I going with this? well...  

I know, I rambled and then went down a couple of rabbit holes, but I'm good now.   I found my way out again...

I washed, peeled, and cut the sweet potato into batons —think fat French fry size —then simmered them in a little salted water for 10 minutes, just until fork-tender. 

  I did this while the sushi rice was cooking.  

When the rice has cooked, put it into a large shallow bowl to cool a bit before you pour the rice vinegar mixture over it.   

I like my sushi rice quite highly flavored but you do you.    I also had some cream cheese I'd bought to use in another recipe, and since the avocado's did their "whole, I'm ripening, getting there, I'm ripe now and you need to use me in the next 3  1/2 minutes or it's too late" , and it was too late.  

I managed to get 4 big sushi rolls out of this recipe,

and cut each one up into 7 good-sized rounds.   I didn't have any wasabi, and cannot stand the taste of those nasty little tubes they sell in the store, I like to mix it up fresh each time using a wasabi powder I buy at a local-ish oriental store.  I also did a quick pickle on some ginger so I could at least have a little flavor with the sushi.  I made a dipping sauce of soy sauce and a little sesame oil, and poured it over top, since I couldn't find my dipping dishes. 

Just in case you're curious, it was dead easy to make the quick ginger pickle.   My mother would have eaten half the jar by now, just sayin...

Peel some fresh ginger; I had a small handful's worth, about 100 grams.  I then sliced it as thin as I could with my vegetable peeler and also a small, sharp knife.  Put the peeled, sliced ginger into a jar and mix up a half cup of boiling water, a half cup of Rice Vinegar, and a good teaspoon of honey together.  Poured the vinegar mixture over the ginger and put it in the fridge.   By the time I got the sushi made, the ginger had pickled nicely.  Best part, I've got lots of ginger left.  I'm thinking it would make a fabulous addition to some Chinese food or tea.  Or I can just eat the ginger, as is.  

 Can I just say I had a good dinner!  

Check out some of the great dishes my fellow Sunday Funday bloggers came up with.  You can see them at the end of this post, after the recipe card.  

 

Sweet Potato Sushi

Yield: 4-6

Author: Sid's Sea Palm Cooking adapted from many recipes

A fun way to enjoy Sweet Potatoes during Sweet Potato Month

Ingredients

• 2 cups cooked Sushi Rice
• 1/4 cup rice wine vinegar
• 1 tsp. sugar
• 1 sweet potato, cut into batons and cooked to fork-tender
• 2-ounce cream cheese
• 4 sheets Nori (dried Seaweed)
• 1 small Cucumber cut into matchstick sizes
• Prepare Sushi rice and place it into a wide shallow bowl to cool. Prepare the rice wine vinegar, with the sugar, and pour over the cooled, cooked rice and mix well.
• Using damp hands, spread one quarter of the cooked, prepared rice evenly over a sheet of Nori, rinsing hands as needed, and pat into place. Add a sweet potato baton, a slice of cream cheese, and the cucumber, and roll up tightly in a piece of plastic wrap. Place in the fridge to cool.
• When cool and set, bring out and slice into medallions using a sharp knife.
• Serve with dipping sauce, pickled ginger and wasabi.

Instructions

Dipping sauce

1. 1/4 cup soy sauce
2. 1/2 tsp. sesame oil
3. 1 tsp. brine from pickled ginger.
4. Mix well and serve alongside the sushi.

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• Karen's Kitchen Stories: Beef and Sweet Potato Stir Fry 
• A Day in the Life on the Farm: Black Bean and Sweet Potato Chili 
• Food Lust People Love: Miso Honey Roasted Hasselback Sweet Potatoes 
• Culinary Cam: Spiced Sweet Potato-Red Lentil Stew 
• Sneha's Recipe: Sweet Potato Patties 
• Sid’s Sea Palm Cooking: Sweet Potato Sushi

All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking, © 2011-2026, with all rights reserved thereof. 

Boxty with Smoked Salmon

 I used to participate in Fish Friday Foodies, but then my husband passed away and honestly, I just didn't feel 'it' anymore and basically stopped cooking and experimenting.  

Then Wendy said this was going to be the last Fish Friday Foodies, and I went, 'No! ', I'm finally starting to cook and experiment and play in the kitchen again, and I wanted to play this time.  I love Boxty's anyway and topped with Smoked Salmon, AMAZING!!!! especially with some Creme Fraiche on top.

So I did.   Years ago I was reading a book and they referenced Boxty's, which are an Irish potato dish.   The theme this month for the Fish Friday Foodies is Irish seafood dishes.   

So what do Irish Boxty cakes have to do with Fish?  Well, there are several recipes out there that include smoked fish inside the boxty's, but I'm just not that fond of including smoked fish inside a cooked recipe, so I searched and searched and finally found a reference to this dish.  Actually I found several references, you can see them here and here and here.
 

As many of you may know, I love my appetizers, so decided to make this as an appetizer cause I could, and I did.  You can however make the cakes a touch bigger, and serve them alongside a nice salad as a light lunch or dinner.  

Now for a fun ditty...

“Boxty on the griddle,

Boxty in the pan,

If you can't make boxty,

You'll never get a man.”

 Just had to throw that in there, cause it was cute.   

Now for one of the best parts of this recipe, you can use that little bit of mashed potatoes from dinner that you just can't bring yourself to throw away.    Many recipes call for adding grated fresh potatoes to leftover mashed, adding some flour, an egg, some milk.  

Come to think of it, I've been making these for years.  However, I usually just add everything together until it looks right, this time round I actually measured it out, just in case you want to do so as well.  

I gotta say this would have been a winner at one of our Tapas gatherings. Come to think of it, I think I need to do a Tapas Night again, and these would be perfect.  

I topped them with some smoked Salmon, my own homemade Créme Fräiche., some chopped chives from my garden and finely minced shallot.  

Dang, they were good.

Boxty with Smoked Salmon

Yield: 6-10

Author: Sid's Sea Palm Cooking

Prep time: 5 MinCook time: 7 MinTotal time: 12 Min

This makes not only a great appetizer but also doubles as a light lunch or dinner with the addition of a salad.

Ingredients

• 4 russet potatoes
• 2 tablespoons butter
• 2 tablespoons cream
• 1 egg
• 1/3 cup milk
• 1/3 cup flour
• Salt and Pepper to taste
• oil and butter for frying

Topping

• Smoked Salmon slices
• Créme Fräiche - homemade - link in post.- can use sour cream instead.
  
• Chopped Chives
• Finely chopped shallot
• Fresh cracked pepper if desired

Instructions

1. Cook two of the russet potatoes and mash with the butter and cream. Set aside to cool.
2. Grate the remaining two potatoes and sprinkle a little salt over them, then place the grated potatoes into either a double layer of paper towel or a clean cloth and wring the liquid out of them, set aside while you mix up the flour, egg, and milk in a small bowl. Add the cooled mashed potatoes to the bowl and mix well. Finally, add the grated potatoes and stir in. (the grated potatoes might have turned a pretty shade of pink, but don't worry, this is a normal enzymatic reaction, they're perfectly safe to eat.)
3. In a pan, heat up some oil and butter. I use a small spoon to measure out the batter, but you can use a 1/4 cup measure as well. Spoon the batter into the pan much like making small pancakes. Cook until brown on the bottom and then flip over and finish cooking on the other side. To keep them warm, place in a 200-degree oven while finishing off the remainder.
4. Top with a slice of smoked salmon, some Créme Fräiche, finely chopped shallot, and chives.

 

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Tag @sidsseapalmcooking on instagram and hashtag it # Sidsseapalmcooking

• Food Lust People Love serves up Ballymaloe Potted Shrimp
• Sid’s Sea Palm Cooking shares Boxty with Smoked Salmon 
• Karen’s Kitchen Stories made Cod Soup 
• Sneha’s Recipe has  Dublin Lawyer (Shrimp in Irish Whiskey Cream Sauce)
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice cooked up Fish & Potato Chowder with Irish Whiskey 
• A Day in the Life on the Farm is serving Irish Fish Cakes

It's Shrove Tuesday, aka Pancake Day

 This may be a little late, but, just in case you needed a few ideas on maybe some different kinds of pancakes to make today.  

Here are a few of my favorites from past Tuesdays.  

I love making these Dutch Baby or German Pancakes, cause you can make so many things with the basic batter.

From the basic pancake to a 'Yorkshire Wrap'.  It's all good. Best part about these, you can fill them with sweet stuff or maybe some leftover thinly sliced Sunday Roast.

Or maybe you want a little international touch, in which case you can make these little Dansk Pandekager aka Danish Pancakes.  They're almost crepe like, but a touch more substantial.

If you happen to have an Æbleskiver pan handy, you can also make these.  They're pancake like.  Only more delicious, at least in my book. 

But you're thinking you want something a touch more savory?  Well, I've got some ideas for you.  

Leek PancakesYou start these pancakes with some sauteed Leeks.  So good. 

Savory Oat Pancakes

or how about Chile Pancakes

Don't really feel like pulling out the flour and making a batter, but you've got a couple of very ripe banana's you need to use?  And you're now trying to cook gluten free.  Here's a couple of ideas.   

These pancakes taste so decadent, but really aren't.  And they're gluten free.  My friend Tania used to order something similar when we'd go out for the occasional breakfast while we were living in Malibu.

Banana Coconut Pecan Pancakes

 

I've even made some Gluten Free Rice Flour Crepes, and again, really good.  If you happen to have some rice flour you're not too sure what you can use it for.  

There's also this version, also gluten free, and again totally delicious.  It's even keto friendly. 

Gluten Free Pancakes

 

 

Well that's it for today, but hopefully you found something in here you can make.  Or bookmark to make at a later date.