“Ancient grain” pancakes (of the thin, roll-able variety)

Unabashedly simple. No-nonsense food. That’s what pancakes seem to be. Whether they are stacked, spherical, or of the thin, roll-able variety, it is a universal comfort food. I have good memories of my dad making pancakes in the morning, sometimes even on those busy school days. He always makes the best breakfasts and still does. When I was even younger, I still remember my grandmother, who moved to the Philippines when I was about 7 years old, making pancakes and mixing the batter with her hands–no whisk or spatula. She always seems to have the magic touch when she cooks. Her food is always good, including the pancakes. So I have a soft spot for pancakes. While I have fond childhood memories of thick, fluffy pancakes, I am growing to love pancakes in all it’s forms and am a new fan of the thin pancakes, which is more common outside the US. When I first had blintzes with all the different fillings, I was hooked. I had to have rollable pancakes in my repertoire. Now here it is,  a recipe for thin pancakes with “ancient grains.”

Gluten-Free Quinoa Flour Chocolate Biscotti

Biscotti is one of my mom’s favorite cookies. Actually, probably a favorite of my whole family as it is often requested, especially during the holidays. Now that I am doing more gluten-free cooking, biscotti has been on my gluten-free baking list.