Our Story


In the summer of 2011, it was discovered that my daughter had food sensitivities to gluten, wheat, dairy, soy, yeast, corn, eggs, and food dyes. Trying to adjust my daughter’s diet was tricky, and trying to please a child who was uncomfortable was even trickier. It was tough to find a breakfast “staple” that was EASY and HEALTHY- so I took matters into my own hands and transformed our kitchen into a laboratory. After much experimentation, with the highest quality ingredients, I succeeded in creating the perfect, tasty and yummy pancake.