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Pumpkin Pie Pancakes

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I told you that I would have at least one pumpkin recipe – here it is!


I really do enjoy pumpkin! For as long as she made it, and I could eat it, I always loved my Grandmother’s Pumpkin Pie. It was nothing more than a store bought, gluten containing, crust and the pie directions on the back of the can of pumpkin puree, but it was pumpkin and it was good!

In my imagination I’ve had thoughts of making all sorts of pumpkin-pie-like desserts this fall, but the only thing that has come to fruition are these Pumpkin Pie Pancakes. See, dessert is not exactly a required meal of the day, so making a pie often seems less fun than, say, getting a full 8 hours of sleep. Breakfast, on the other hand, is totally needed before I go spend my day wrangling children and musical instruments. Putting pumpkin in my breakfast has been an easy way to enjoy the fall flavor without spending extra time baking something special.


These pancakes are soft and melt-in-your-mouth, just like regular pumpkin pie. They are grain free, thanks to coconut flour, and easily dairy free if you use almond milk (which I do). I tried a few different sweeteners in these pancakes and maple syrup was the clear winner. It compliments the pumpkin perfectly! Of course, if you want to avoid refined sugar use 100% pure maple syrup (which is what I keep on hand and used each time I’ve made these pancakes).

I feel super cliche just mentioning this, but obviously I put pumpkin pie spice in these pancakes. As this awesome article from the Kitchn brings up, pumpkin and pumpkin spice are two different things. Us Americans have somehow been convinced to think that pumpkin tastes like pumpkin pie spices. It doesn’t.

I’m the I-do-what-I-want type of person and avoid cultural trends I don’t like or agree with. I don’t have a legit pair of skinny jeans or a personal facebook account. Proof enough right there. Pumpkin spice is not a trend I’m into. I’ve had zero pumpkin spice lattes, zero pumpkin spice oreos, and whatever other pumpkin spice this or thats are out there. I just like pumpkin pie. So, please, don’t think I’m trying to be all cool and trendy here, and come up with the greatest pumpkin spice recipe this year and be all Pinterest famous. No. I just like pumpkin pie, but don’t have time to make a pie, so I made pancakes instead.

Now that that is out of the way . . .


With maple syrup and pumpkin pie spice I think these pancakes are perfectly flavored on their own – no syrup or toppings needed! This recipe serves 1 because I have a spouse that doesn’t like pumpkin. Bummer, I have to eat the whole batch of pancakes myself! Although I haven’t actually tried doubling (tripling, quadrupling, etc) the recipe I can’t imagine why it wouldn’t work.

One important thing to note before you start making these pancakes – most of my pancake recipe cook kinda like normal pancakes but for whatever reason these don’t. Cook them on a lower temperature for longer. It works best for me when my burner is on medium low. By the time the pancakes are finally cooked through the fresh pie-like smell will probably be driving you crazy, in a good way!

Pumpkin Pie Pancakes

Ingredients (serves 1)
  • 1/2 c pumpkin puree
  • 1 T coconut flour
  • 1/4 t baking powder
  • 1/4 t baking soda
  • 1/2 t pumpkin pie spice
  • 2 eggs
  • 2 T pure maple syrup
  • 3 T almond milk (or other milk of choice)
  1. Combine all ingredients in a bowl and stir until combined. The batter will be smooth, and a bit thick.
  2. Heat a nonstick skillet over medium low heat. Pour about 2 T of batter per pancakes onto the skillet. Use the rounded bottom edge of a spoon to smooth the batter into a cicle.
  3. Cook over medium low heat for about 5 minutes, or until the edges of the pancakes have set an the top of the pancake is opaque, not shiny.
  4. Flip and cook for another minute or two on the second side, until golden brown.
  5. Repeat with remaining batter.



Sweet Potato Pancakes (Gluten Free, Dairy Free, Paleo)

Grain free, dairy free, refined sugar free, and paleo sweet potato pancakes. Just in time for fall breakfasts and brunches!


I’ve been on the hunt for a good sweet potato pancake recipe for a looonnnggg time. This is that recipe I’ve been looking for!


I found it over on Smile Sandwich (now, just saying, I seriously love that blog name. So cute!) after scrolling through at least one whole page of Pinterest in the “Food & Drink” catergory. Now, I’ve seen lots and lots of sweet potato pancakes on pinterest. Most sweet potato pancakes seem to fall into 2 categories. The first being “sweet potato” pancakes where there seems to be more flour or sugar in the recipe than sweet potato. This was not the type of recipe I was looking for.


The second type of sweet potato pancakes are the paleo, organic, sugar free pancakes that are very … free form? … in shape. Do you know what I’m talking about? I really don’t have any problems with pancakes like this, really. You should see Grain Free Banana Pancakes when I make them NOT for a photograph. They are every shape but round. I’m a fan of perfection though, so I wanted at least the option of a perfect looking pancake.


Well, right when I saw the perfect looking sweet potato pancake on Pinterest I knew I needed to try the recipe. I ended up making a few modifications and loved the results! Sweet Potato is the main ingredient! Rather than using sugar, I sweetened these a bit with pure maple syrup. Talk about a yummy fall breakfast: sweet potato + maple syrup!


Scan the ingredient list below and you’ll also notice this recipe is dairy free, grain free, and can easily be egg free with modifications. And I’m sure you didn’t miss the pictures – these super healthy sweet potato pancakes still look perfect (and I promise, I didn’t totally rig it, like with those banana pancakes).

Do yourself a favor and try these pancakes some morning soon!


Sweet Potato Pancakes

This recipe calls for mashed sweet potato. To quickly make mashed sweet potato: Peel the sweet potato and cut it into 1-2″ cubes. Add to a saucepan of water and bring to a boil. Reduce to a simmer. Pierce potato pieces every few minutes with a fork. Once softened (around 10/15 minutes), drain the water and mash the sweet potato cubes in a bowl.
Ingredients (serves 2)
  • 1 c mashed sweet potato
  • 2 T coconut flour
  • 4 eggs (replace with 2 flax eggs for egg free version)
  • 1/2 t baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 c pure maple syrup (more for topping, if desired)
  1. Add the eggs to a mixing bowl and beat with a fork.
  2. Add the remaining ingredients and thoroughly mix until a batter forms.
  3. Heat a nonstick skillet or griddle over medium heat.
  4. Add batter, about 2 T at a time (If you batter is thick, spread it out with a spoon. It will spread into a circle easily). Cook until the bottom of the pancake is set and the top is more opaque looking, not shiny. Flip, and cook another minute or two on the second side.
  5. Eat as is, or with additional maple syrup.

This recipe post is linked to the Gluten Free Wednesdays Carnival! Check it out at Gluten Free Homemaker, Easily Gluten Free, or Lynn’s Kitchen Adventures.

“2 Ingredient” French Toast Pancakes

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I’m loving these 2 Ingredient Pancakes. The recipe has been all over the internet lately. Pancakes with a banana and eggs?! Its a revolutionary new breakfast item! This version actually has 5 ingredients, but I think the extra measuring is worth the trade off for extra flavor.


Although I still love Grain Free Banana Pancakes, this is my current favorite banana-based pancake. If you follow me on instagram and twitter than you know I’ve been eating these at least one a week. Why do I love these pancakes so much? Maybe it’s that they mix together quicker than any other pancake batter. Maybe it’s because they’re made with whole foods and clean eating ingredients. Maybe it’s because they taste like french toast. Maybe it’s because they taste like french toast AND aren’t just a plate full of carbs and sugar. Maybe it’s because I can eat the whole batch and still be under my allotted 350 – 400 calories for breakfast. Maybe it’s because I have so many extra calories that I get to add peanut butter to my stack of pancakes.

So many good reasons to love these pancakes.


On a more practical note, these couldn’t be simpler to make. Mash a ripe banana and mix it with two eggs. Add some baking soda, vanilla extract, and cinnamon. Cook like any other pancake. Eat the entire plate full. Personally, I like to make mini pancakes, but you could always make full size pancakes. The one trick I have to offer is that I’ve noticed these pancakes cook a bit more evenly if you cover the pan while they are cooking. Once you’ve flipped the pancakes and they are cooking on the second side leave the cover off.

These pancakes are fun, tasty, impressive, and a great way to enjoy gluten free and grain free pancakes with little work!


“Two Ingredient” French Toast Pancakes

Makes about 15 mini pancakes. Recipe easily doubles, triples, etc!
  • 1 ripe banana
  • 2 large eggs
  • 1/4 tsp baking powder
  • 3/4 tsp cinnamon
  • 1 tsp vanilla extract
  1. In a bowl, mash the banana.
  2. Using a fork, whisk the eggs into the banana to form a thin batter.
  3. Add the baking powder, cinnamon, and vanilla extract, and whisk again, until the cinnamon is evenly distributed throughout the batter (if the cinnamon is sticking to the sides of the bowl just keep scraping it off and stirring. Eventually it will blend in).
  4. Heat a non stick skillet over medium heat. When the skillet is hot, add batter to the pan using 2 tablespoons for each pancakes. Cover the skillet.
  5. When the bubbles on the top of the pancakes have popped and the batter looks more opaque than wet, flip the pancakes.
  6. Cook until the second side is golden brown, leaving the lid off of the skillet.
  7. Repeat with all remaining batter.
  8. If desired, top with peanut butter, syrup, cinnamon, etc.

Gluten Free Lemon Poppy Seed Pancakes

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Easy to make, health-ified, gluten free pancake recipe with a hint of lemon and poppy seed flavor.


I’ve never been the kind of person to top my pancakes with anything. As a kid I only knew of plain, Bisquick pancakes. My grandparents would serve them with Aunt Jemima Maple Syrup, but I was content to eat my pancakes plain. Occasionally I’d put a little pool of syrup on my plate and dunk the edge of a pancake in.

Sometime in my teens my sister started making orange juice pancakes (the result of what happens when you want to make pancakes but have no milk in the house). These pancakes were tastier than the plain Bisquick version and had a slightly sweet taste.

And then I moved to the south, where there’s a Waffle House (not a Starbuck’s, like in the northeast) on every corner. I’ve never eaten a Waffle House pancake and probably never will, but my husband really loves getting a stack of pancakes and waffles covered in various sugary toppings and sauces. I’ve been on a quest to make healthy (or at least not horribly unhealthy), gluten free pancakes that can fill in for any regular pancake.

So, what does my life history of pancakes have to do with Lemon Poppy Seed Pancakes? Well, I’ve been trying out lots of pancake recipes lately, in search of an actual real pancake my husband will enjoy and I can eat without getting sick. One of the recipes we’ve enjoyed are these Sweet Zucchini Pancakes from Pinch of Yum. They tasted like a real pancake (so I was told), and fit my requirements for being gluten free and not totally unhealthy. I even made a few healthier substitutions and the pancakes were still good!


When I had a major craving for lemon poppy seed something I  knew this pancake recipe could help me out! It’s light and sweet – a perfect fit for lemon & poppy seed. Again, I made a few modifications, and ended up with this recipe. A mostly healthy, gluten free, lemon poppy seed pancake recipe. It sounds too good to be true!


But it isn’t. With just half a cup of gluten free flour, these pancakes get their bulk from shredded zucchini. But don’t worry, you can’t taste it. Some lemon juice plus a few tablespoons of sugar makes every bite taste sweet and lemony. The “bad” ingredients end with the sugar (I tried Stevia, but didn’t like it). No butter, no cream, no whatever other junk would be in pancakes – just real, gluten free ingredients. With the lemon juice and poppy seeds being mixed right into the pancake, these plain looking pancakes taste anything but plain!

Enjoy 🙂


Gluten Free Lemon Poppy Seed Pancakes

Ingredients (makes 14 – 16 3-4″ pancakes)
  • 1/2 c all purpose Gluten Free Flour ( I use Bob’s Red Mill)
  • 3 T sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 egg (a flax egg will also work)
  • 1/2 c plain, nonfat greek yogurt
  • 2 Tbs unsweetened applesauce
  • 1 zucchini (I’ve used vastly different sized zucchinis in this recipe with good results, so any will do!)
  • 2 1/2 T lemon juice
  • 2 Tsp poppy seeds (plus extra for garnish)
  1. Grate the zucchini (I use the “fine” side on my box grater). When the zucchini is completely grated use a cheesecloth, thin towel, or even just your hands to squeeze out the liquid. It’s easiest to squeeze out the liquid in small increments, so just repeat with a few smaller batches of zucchini. The zucchini should end up noticeably drier, be clumped together, and have lost a significant amount of size. Set the zucchini aside.
  2. In a bowl, combine the first seven ingredients (GF flour, sugar, baking powder, baking soda, egg, yogurt, and applesauce). Stir until a smooth batter forms.
  3. Next, stir in the lemon juice. Finally, add the prepared zucchini and the poppy seeds.
  4. Heat a non-stick skillet over medium heat.
  5. When the skillet is warm, pour in about 2 tablespoons of batter for each pancake, fitting in as many in the skillet as you can, still leaving room to maneuver a spatula.
  6. When most of the bubbles on the top of the pancakes have popped and the batter is looking opaque, flip the pancakes.
  7. Cook for an additional minute or two on the second side. Remove when the bottom is golden brown (easy to check by lifting up gently with a spatula.
  8. Repeat until all of the batter has been used. Serve warm!


Gluten Free Overnight Oatmeal Pancakes with Nutella Swirl

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Don’t get thrown off by the long title! These pancakes are mixed the night before and could hardly be simpler to make. In the morning just swirl in some nutella and cook!


It’s been about a month since I posted a recipe, and I’ve been busy in that time, but I’ve still been spending lots of time in the kitchen! Lately, I’ve really been enjoying making pancakes. I find it to be a nice, slow, calming start to the morning. I like watching for the bubbles to appear on the cooking pancakes, then pop. It gives me so much satisfaction to smoothly and perfectly flip each pancake, and then cook them to be perfectly golden brown.

My go to pancake recipe are Grain Free Banana Pancakes. They are quick and easy and loved by all who have eaten them. I hate getting into food ruts, so I throw in a new pancake recipe here and there. When I saw these Overnight Oatmeal Cinnamon Pancakes on Mel’s Kitchen Cafe I was about ready to go whip up a batch right then! Cinnamon and Oatmeal in pancakes? Plus Nutella?! Yum!

After a few batches I modified the recipe a bit to better suit GF ingredients. I loved spreading nutella on the pancakes before eating them, and then had the idea that warm, melty nutella inside the pancakes would probably be delicious, too! It was.


The best part about this breakfast, though, is that you mix the batter the night before. The oatmeal softens in the refrigerator overnight. There’s no measuring, cracking eggs, or making a mess of the countertop first thing in the morning. Just get out the batter, heat a skillet, and cook!

Thanks to Mel from Mel’s Kitchen Cafe for the great recipe! I hope you enjoy it as much as I have!


Gluten Free Overnight Oatmeal Pancakes with Nutella Swirl

Original Recipe from Mel’s Kitchen Cafe.

If using regular oats instead of quick oats, quickly run an immersion blender through the batter in the morning (before adding the nutella).

  • 1 c gluten free quick oats (see note above for using regular oats)
  • 1/4 c + 2 T all purpose gluten free flour (I used Bob’s Red Mill)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 Tbs honey
  • 1 egg (I’ve successfully used a flax egg, also)
  • 1/2 tsp vanilla
  • 1 1/4 c almond milk (or other milk of choice)
  • 2 Tbs  – 1/4 c nutella (choose how much based on your sweet tooth!)
  1. The night before you plan to make the pancakes combine all ingredients except the nutella in a bowl. Cover and let sit in the refrigerator overnight.
  2. In the morning, take the batter out of the refrigerator. Measure out the nutella and add it to the batter in small spoonfuls. Stir gently with a fork or knife. The idea is the spread the nutella out in the batter without totally mixing it in. You want to be able to see ribbons of nutella in the batter.
  3. Heat a skillet over medium heat. When it is warm, spray with cooking spray. Drop the batter into the skillet with a 1/4 c measuring cup (or make smaller pancakes, if you like). Let the pancakes cook for a few minutes on the first side. Watch for the air bubbles to appear. When most of the bubbles have popped and the edges of the pancakes are set flip the pancake.
  4. Cook for another minute or two on the second side. Check to make sure the second side is cooked through before removing from the skillet. Serve hot.


Grain Free Banana Pancakes

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These pancakes have totally changed breakfasts around here.

Banana Pancakes 1

I found a banana pancake recipe on Gluten Free Fix months ago, and tried it right away. I think it was actually lunch that very day I first saw the recipe. Can you say delicious? Yes, yes, I can. These were soft and slightly sweet. I’d whipped up the batter in a matter of minutes and the pancakes cooked up so easily. The pancakes stayed together, and if you’ve been GF for very long you know how remarkable that can be!

Banana Pancakes 2

Now, my husband eats most anything, but I knew it was going to be a sell to get him to eat the banana pancakes. Enter, modifications!

First, I used some of the crunchy, cheap, store brand peanut butter. It’s totally different from the organic, all-natural stuff (aka there’s sugar in it), and the crunch gives the pancakes a unique texture.

Second, I added chocolate chips. I hate to be one of those “everything is better with chocolate” people, but in this case it is true. A small handful of chocolate chips helps to detract from the strong banana flavor, adds a little more to the texture, and just in general makes the pancakes more fun.

Banana Pancakes 3

We now eat these pancakes multiple times a week, and have gotten our families hooked on them, too (Hi, Mom)! Now its your turn! You won’t be disappointed!

Banana Pancakes 4

Grain Free Banana Pancakes

To customize your batch size use any multiple of 1 banana, 1 egg, and 1/4c peanut butter. The cooking directions remain the same for any batch size.
  • 2 bananas
  • 2 eggs
  • 1/4c crunchy peanut butter
  • 1/4c smooth peanut butter
  • 1/4 c chocolate chips
  1. Mash the bananas. If they are not ripe enough to easily mash simply slice the bananas, microwave for 30-45 seconds, and then mash.
  2. Crack the eggs into the bowl, add both types of peanut butter and stir with a fork until everything is combined. This may take a few minutes as the peanut butter will be sticky. Finally, stir in the chocolate chips.
  3. Heat a non stick skillet over medium heat. When the skillet is warm, scoop pancakes into the pan using  large spoonfuls of batter. You may spread/flatter the batter with the spoon.
  4. Let the pancakes cook for a few minutes, until the sides are set and tops are partially set. Carefully flip each pancake and cook for a few more minutes on the other side, until it is golden brown.
  5. Remove pancakes from the skillet and repeat with any remaining batter.
  6. Serve hot or make these ahead of time and reheat in the microwave for a snack or breakfast on the go!

Restaurant Report: WV, TN, NC

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We recently took a somewhat spur-of-the-moment road trip, trying to check off some more states from our list of the ones we haven’t visited yet. Traveling with a restricted diet can be a bit nerve-wracking, with eating out at so many unknown places. On the flip side, visiting a new place gives you the opportunity to eat at GF restaurants you wouldn’t have the opportunity to try in your hometown! This trip had some great finds, and some not so great finds. Here’s my thoughts on the restaurants we ate at:

Pies ‘n Pints

Fayetteville, WV

Fayetteville, WV doesn’t sound that awesome. I mean, have you ever heard of it?! The last time we were in WV we stayed in a cabin in a state park and didn’t have cell phone reception within a half hour of the park. I didn’t have high hopes for good GF awareness where cell phones can’t be used! In fact, we hadn’t even intended to stay in Fayetteville, but on Priceline the hotels there were much cheaper than our original destination. We’re adventurers, so we decided to change our plans and stop in Fayetteville.

After exploring Raven Rock State Park, in NC, we drove to Fayetteville and were checking into our hotel around 9:15pm. I’m famished, at this point. My husband probably is too. He strikes up a conversation with the woman who is checking us in and asks if she’s heard of gluten free and if she knows of any GF friendly restaurants in the area. It turns out she had a celiac nephew, and recommended a place called Pies ‘n Pints as the best GF dining in the area. I’m thinking “Pie. I want dinner, not dessert”, but I quickly realized this is a pizza pie restaurant. Now, in general, I feel that most GF pizza is “blah” at best, but I was tired and hungry, and it was literally 3 minutes away.

So we arrive at Pies ‘n Pints, which is actually a really neat looking place. It has brightly colored walls, and lots of architectural elements. There’s a TV playing sports and another playing a black and white movie. We get seated right away and the waitress quickly comes to the table. When I ask her about the GF options I was pleasantly surprised to find out that nearly all of the pizzas could be made GF, they had GF bread for the sandwiches, even the chicken wings were gluten free! I believe they also have GF beer, but I hate carbonated beverages, so I didn’t take much notice of that.

I ordered a Margherita Pie and Husband settled on the Cuban Pork Pie. After waiting about half an hour after our order was placed I started complaining about the wait time. I was hungry (still), and the restaurant was not that full. Husband mentioned that the menu had a statement saying something along the lines of “It takes a little longer to make our pizzas than traditional pizzas, but we think that the wait is worth it”. We decide to give them the benefit of the doubt. A few minutes later our pizza comes out. Have I mentioned that I was hungry? My pizza is a little rectangle and the toppings are all the way to the edge of the crust.


I took my first bite and it was DELICIOUS. Unlike, every other gluten free pizza I have ever had, the crust was soft, spongy, moist, but not overly doughy. If it didn’t clearly look different than Husband’s round pizza, I would have thought I was eating a wheat crust. Beyond the crust, just the simple toppings on my pizza were delicious. The tomato sauce was smooth and the perfect blend of sweet and tangy. The fresh basil on top, was done perfectly, too; not crunchy and dried out. Needless to say, I at the whole thing. Husband ate his entire pizza, too. When I talked to the waitress at the end of the meal she mentioned the crusts come frozen, and they treat all of their doughs with some kind of oil. Whatever they do, they are doing it right. According to their website, Pies n’ Pints has 3 locations in WV and OH. If you are nearby, check them out! Next time, I’m totally trying the wings next time!


Nashville TN

Since I knew we would be in Nashville during this read trip I checked out Groupon to see if there was any deal for restaurants with GF options. We found Bombasha, a Brazilian Steakhouse. We’d previously been to Tucanos in VA, another Brazilian Steakhouse and loved it (great food and great labeling of many allergens), so we wanted to try another. Bombasha was very fancy; definitely a “date night” type of restaurant.  The entire staff was wearing black and white, there were fancy table clothes and candles, etc. We got a few items from the salad bar before the meat and sides started to be delivered to our table. It turned out that of the 12 different types of meat, only about half were actually gluten free. I got to try all but one of those safe items, and honestly they were not that good. A few had good flavor (I enjoyed the parmesan crusted and top sirloin), but for the most part the meat was dry. That would have been disappointing for the $20/meal we paid with the groupon, let alone the $40/ meal it would have been without. The sides were fried yucca, fried bananas, and mashed potatoes, which we really enjoyed. The friend yucca unusual, but tasty, almost like french fries. The bananas were very sweet and dessert-like. Overall, I wouldn’t recommend Bombasha for GF dining or dining in general. Definitely try a Brazilian steakhouse sometime, if you have’t yet.

Pfunky Griddle

Nashville, TN

Even though our groupon experience with Bombasha was poor, we decided to use have another try with groupon for breakfast at a place called Pfunky Griddle. We arrived shortly after 8am, which turned out to be great, since the restaurant started to fill up shortly after we arrived. The decor in this place was super fun. The restaurant building is a remolded house. Each room had a different, colorful, mural of an outdoors scene. The windows were even painted. It was bright and colorful. Ironically, we were seated in a room with wheat fields painted on the walls! The music playing throughout the restaurant was all upbeat oldies. It just seemed like a fun place right when you walked in!

Pfunky Griddle does for pancakes what the Melting Pot does for fondue. Each table has a large griddle in the center. You order pancake batter and toppings and prepare your own on the griddle right in front of you. They offer 3 types of pancake batter, one being a GF batter, and even will bring out a dedicated GF griddle. You pay $6 for unlimited batter and 99cents for small cups of toppings. Although the GF pancakes ended up dry, the experience was fun. The griddle was big enough that I had half for my GF batter and Husband used the other half for his normal pancakes and there was a large buffer zone. Experimenting with all the different toppings and not worrying about having to clean up the mess afterwards was a nice treat. The cost was affordable, and the coffee was great, too! I left feeling quite full. If/when we are in Nashville we will definitely stop here again.



Mellow Mushroom

Hickory, NC

I usually go for trying small, local restaurants when I’m traveling, but in Hickory NC we ended up at Mellow Mushroom. This was not the goal. Our plan was actually to go to an authentic sounding German restaurant which was also listed as “GF friendly” on UrbanSpoon. When we got there, looked at the menu, and the restaurant owner told me that the sausage cooked in beer was GF, I was immediately concerned. Not surprisingly, we left. We ventured through the town (city?) of Hickory looking for a cafe a woman at the hotel had recommended to us, which was quite an adventure. We stopped and asked a cop for directions, but what he gave us the was wrong. On the way there were called another restaurant I had found on UrbanSpoon, asking about their “GF friendly” options, and the man who answered the phone said he didn’t know what that was listed and the restaurant didn’t actually have anything to offer me. At this point we’d been driving for a while and needed to eat. We remembered driving past a Mellow Mushroom, so we navigated back there. There was some live music going on and the restaurant was nearly empty (it was 9pm). We waited 45 minutes for our pizzas. I’ve had Mellow Mushroom pizza before, and, like I said earlier, it fits into the same “blah” category that the vast majority of other GF pizzas fit into. It’s also overpriced, in my opinion. But, at least we got food. We got back tot he hotel late, to find out that bathroom light didn’t work, and the bathroom door also ran into the toilet instead of shutting. And this was supposed to be a 3 star hotel? Not a positive experience in Hickory, NC.

Waffle House

Hickory, NC

Before starting the drive back home we stopped at a Waffle House across the street from the hotel for breakfast. Waffle House sounds scary for a celiac, but I’ve found it to be quite safe. When I explain what I need the servers are usually happy to oblige. The best part is, You can see them making the food so you know if they mess it up! I order eggs and hashbrowns. So greasy, but so tasty. Waffle House is not my idea of really great food, but every one in a while it’s a good splurge, and it’s relatively inexpensive. They seem to be all over the place down in this area of the country so it’s a good place to keep in mind if you are having trouble finding gluten free in a city.

For other meals on the road trip we did things simply. I carried around instant grits and made them using the hot water from hotel coffee machines. Lunch is usually tuna fish and GF crackers. Plus, there are always lots of snacks in the car on road trips!

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