When I was diagnosed with Lyme two years ago, one of the first things I did was change my diet. It was one of the only things that felt within my control, and I knew it would play an instrumental role in my overall wellness. ‘Let food be thy medicine’ and all that. 

I started on an anti-inflammation diet within a week of diagnosis and was soon feeling somewhat (read: totally) deprived. I have always eaten my vegetables and a few years before had eliminated gluten, peanuts, and pecans due to allergies, so I knew what it meant to be diligent about checking labels. Or so I thought. However, avoiding all dairy, processed sugar, gluten, nightshades (white potatoes tomatoes, eggplant, hot peppers), and nuts felt terribly restrictive. After numerous Pinterest and Google searches failed to yield any recipes that fit into my diet plan, I decided to work with a friend to create some unique recipes for foods that would feel more decadent than my standard meat and vegetables plate. 

One of the first recipes that was created was this recipe for gluten free pancakes. With only 7 ingredients (one of them being water), this recipe could not be easier to whip up. I promise that your taste buds will thank you, and the best of all- no guilt here. 


Gluten Free Pancakes


1.5 Cups rice flour
1/2 Cup tapioca
1 Tbsp local honey
1/2 Tbsp baking powder
1 egg
1/3 cup coconut milk
2 Tbsp hot water


Mix dry ingredients together. Add milk, egg, water, and mix. If consistency seems too thick, add more milk until you have a somewhat lumpy but fluid texture. Cook on medium-high heat. Flip pancake when bubbles start to appear on the top. Take care not to over cook. 

Serve warm with ghee or grass fed butter and maple syrup (Grade B is the best!). I also love to top these with a sugar-free fruit preserve or a homemade coconut-chocolate spread (see picture and recipe below). 


Coconut- Chocolate ‘Nutella’ Spread 


4 Tbsp coconut oil
3 Tbsp coconut butter
2 Tbsp cacao powder (feel free to adjust depending on how chocolate-y you like it)
5-10 drops liquid stevia in the raw
Dash of salt 


Heat stove on lowest setting. Combine coconut oil, coconut butter, cacao powder in pot and mix as the ingredients heat. Once ingredients are well mixed, turn off heat and add stevia and salt. Stir well. 

Serve warm or room temperature. Enjoy as you would Nutella – eat plain, with fruit, on gluten free bread, as a cupcake frosting, etc. The sky is the limit!


With Love, Kayla Denny, Well Scent Contributor

Words, Well Scent

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