Gluten Free Oatmeal Coconut Pancakes

Go Gluten Free With These Amazing Pancakes

These scrumptious gluten free oatmeal coconut pancakes are great for that craving you have for pancakes when you have cut wheat out of your lifestyle!

These oatmeal coconut pancakes are so easy and nothing special goes into them. You need a blender to make the oats and coconut into a flour consistency, that way you aren’t buying the expensive gluten free flours on the market today.


Oatmeal Coconut Pancakes Gluten Free
Recipe type: Breakfast
Cuisine: Gluten Free
Serves: 6-10
Delicious gluten free pancakes.
  • 1 cup gluten free oatmeal
  • ½ cup unsweetened coconut
  • 2 table spoons honey or a sugar substitute you like
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 egg
  • ¾ cup milk ( I love cashew milk in these)
  • 2 tablespoons vinegar (white or apple)
  • 2 tablespoons melted coconut oil
  1. Place oatmeal and coconut into a blender or food processor and blend till flour like. Place your milk In a bowl and add 2 tablespoons of vinegar let stand 5 minutes. Mix flour (oats & coconut) baking powder,baking soda ,salt in a separate bowl. Add to milk mixture egg, melted coconut oil, honey whisk together. Fold the dry ingredients into wet and stir till blended -do not over stir. Heat your griddle to medium and poor ¼ cup of badder or desired amount for pancake size you like. Wait for bubbles to form before flipping. Enjoy with maple syrup and fresh fruit.
Depending on size pancake you make this recipe makes 6-10 pancakes. It feeds me and my boyfriend very well and sustains us well into the afternoon!

Let us know if you like our gluten free oatmeal coconut pancakes. Join the discussion on Facebook.

Rich Creamy Carrot Soup

This Vegan soup recipe is so creamy you won’t believe not one drop of cream is used making this! Choosing more vegan recipes in 2015 has kept me out of dairy land and this one makes me feel like I’m not missing a thing!


Rich Creamy Carrot Soup
Recipe type: Vegan Soup
Serves: 5-6
Creamy Carrot Soup
  • 3 large carrots peeled
  • 1 sweet potato peeled
  • 2 red potatoes peeled
  • 5 stalks celery hearts
  • ½ yellow onion
  • 3 cloves garlic
  • 1 tablespoon grated fresh ginger
  • 3 tablespoons olive oil
  • ½ tablespoon sea salt
  • 2 -2½ cups vegetable broth
  • Avocado for garnish
  1. Chop carrots , sweet potato ,red potatoes ,celery, and onion in bite sizes
  2. mince garlic
  3. grate fresh ginger
  4. In large saute pan or pot place vegetables and oil and saute for 10 minutes on medium heat
  5. add the 2 cups of vegetable broth and salt, bring to a simmering boil and reduce heat to medium low
  6. simmer till vegetables are tender about 15 minutes
  7. let cool about 15-20 minutes before processing as it can be dangerous to blend hot liquids! I found out the hard way when I was blending a squash soup once,ouch!
  8. Process in blender or food processor till creamy, add extra vegetable broth for desired consistency
  9. depending on vegetables water content. I almost always add another ½ cup in the winter months when veggies are not as fresh.
  10. You can leave it as my girls call it "baby food" consistency like in my pictures and garnish with avocado, salt and pepper to taste. I love it a bit thicker because it feels a little more substantial for a main course, and is very filling too!

Snow Pea Salad

Today at Happy Healthy Living we have a snow pea salad with peppers and mushrooms. This is a very easy healthy recipe that combines well with many different main dishes. This Salad is especially good with grilled chicken or fish. It is a combination of a few salads that I liked and has a bit of an Asian influence.


Snow Pea Salad
Recipe type: Appetizer
Serves: 6-8 servings
Snow peas, peppers and mushroom salad.
  • 2 cups snow peas
  • 2 large red, green, yellow or orange peppers, sliced into rings
  • ½ pound fresh button mushrooms sliced
  • ½ cup walnut oil
  • 2 tablespoons champagne vinegar or white wine vinegar
  • ½ to 1 tablespoon sugar or a sweetener of choice
  • 1 tablespoon fresh squeezed lemon juice
  • Toasted sesame seeds
  • Fresh ground pepper & Himalayan salt to taste
  1. Blanch snow peas 1 to 2 minutes. Drain. Rinse with cold running water to stop cooking. Let cool.
  2. In a large glass bowl, combine snow peas, pepper rings, and mushrooms.
  3. In a small container, combine oil, vinegar, sugar and lemon juice.
  4. Just before serving, toss vegetable mixture with oil mixture. Sprinkle with sesame seeds on top, salt and pepper to taste.



Thai Eggplant Salad


Thai Eggplant Salad
Recipe type: Appetizer
Cuisine: Thai
Serves: 10 servings
Thai food has exciting flavors, is easy to prepare and is almost always low in calories. This dish for example has only 33 calories per serving, it's low in fat and it encourages you and your family and friends to enjoy good health!
  • 2 medium eggplants
  • 2 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons fresh chopped cilantro
  • ½ to 1 teaspoon crushed hot red pepper flakes
  • ¼ cup fish sauce
  • ½ cup fresh lemon juice or about 1 lemon
  • 2 tablespoons fresh lime juice or about 2 limes
  • ½ teaspoon grated lemon peel
  • ½ teaspoon grated lime peel
  • 2 green onions, finely chopped
  1. Peel eggplants; cut into 2 x3/4 x ¾ inch strips. Steam them in vegetable steamer over boiling water 7-10 minutes or until tender. Let cool to room temperature.
  2. Place shallots ,garlic,cilantro and red pepper flakes on a cutting board. Mince, then mash to a paste with side of a chef's knife. Releasing the oils of these ingredients.
  3. In a large mixing bowl, combine cooled eggplant strips , shallot mixture , fish sauce , lemon juice, lime juice , lemon peel and lime peel. Let stand at room temperature for 20 minutes to allow the blending of the flavors. Transfer to a serving dish and serve at room temperature.

Delish Vegan Brownies

Happy Healthy Living Vegan Brownies


We discovered these vegan brownies at our local tea shop and found that they were amazing! We decided that we needed to learn how to make them and share them with you.

These little vegan brownie delights will bring much happiness to your taste buds! I know you’re suppose to wait till they are completely cooled but shoot that is too hard to do with the chocolate aroma these babies create. So vegan and so good!

Delish Vegan Brownies
Recipe type: vegan
Cuisine: vegan dessert
  • Ingredients:
  • 1 cup coconut oil
4 oz. (or 112 grams) bittersweet chocolate or to be even more strict just use unsweetened chocolate with 70% (or more) cocoa solids.
  • 1 tsp vanilla
  • ½ cup hot water
  • 2 cups sugar** Coconut sugar or Vegan Brown Sugar
  • 1 cup organic pastry flour 
1/2 whole wheat flour
  • ½ cup Almond flour
3/4 cup dutch process cocoa
  • 1 tsp baking powder
  • 1 tsp baking soda
1 tsp salt
  • 2 Tbsp flax seeds (ground)*
6 Tbsp hot water
  • 2 Tbsp hemp seed sprinkled on top
  1. Preheat oven to 350°F and grease an 8 x 8 pan.
  2. In a double boiler or a bowl set atop a pot of gently simmering water, melt the coconut oil, chocolate squares and vanilla together.
  3. Mix ½ cup of hot water and stir into the coconut/chocolate mixture. Add sugar and remove from heat. The sugars will dissolve a bit but you don’t need to completely dissolve it.
  4. In another bowl, sift together the flours, cocoa, baking powder, baking soda and salt. Whisk to combine.
  5. In yet another bowl (small one), mix the flax seeds and 6 Tbsp of hot water, allow to sit for 2-3 minutes.
  6. Combine the chocolate/coconut oil mixture with the flour mixture and stir to incorporate. Add the thickened flax and stir that in as well.
  7. Pour the batter into the greased baking pan sprinkle with hemp seeds and bake for 30-40 minutes.
  8. When finished, remove the brownies from the oven, set atop a cooling rack and get busy somewhere else. These need to be completely cooled before consuming. If you attempt to eat them before they are properly cooled, they will crumble. When they are properly cooled, you can’t even tell they are eggless, I promise!

Interesting Vegan Help:

** Most popular brands of white and brown sugar are NOT vegan. An animal product called “bone char” is used in the bleaching or whitening process and therefore renders the sugar useless in vegan baking.

* To replace eggs as binders in a recipe, you can use arrowroot, soy, lecithin, flaxseed mix, pureed fruits or vegetables, silken tofu or unflavored vegetarian gelatin powder (agar agar). For every egg replaced, 1/4 cup of the substitute is used.

If eggs are needed for leavening agents, baking soda or a commercial egg replacement powder such as Ener-G can be used. For every egg replaced 1/4 cup of the substitute is used.

If eggs are used for moisture, fruit juice, water or pureed fruit can be substituted.

We would love to know what you think about our vegan brownies recipe and please like us on Facebook!