The World’s End Cafe Koh Phangan

This is my favourite restaurant, end of.

Lotte, the owner, is a Celiac as well and always has something scrummy cooking in the back. I love going to Koh Phangan because I know that I will eat well and get some things I don’t normally in Bangkok!

You can order pancakes, burgers, full English breakfasts, quiches and sandwiches – all gluten free!

Located in Chaloklum, The World’s End Cafe is open daily from 7:30 to 4pm. It’s worth the motorbike or taxi ride!

Not convinced? Read my first post about the place here!



Vegan Gluten Free Pancakes


Happy Sunday!

Most Canadians will agree that a good homemade pancake is the measure of a confident cook. This week, I bring to you a vegan version!

*Makes 3-4 large pancakes or 6-8 little ones IMG_3368

You will need:

  • 1 cup gluten free flour (buckwheat or your own flour mix)
  • 1 tbsp organic cane sugar
  • 2 tbsp baking powder
  • 1/8 tsp salt ** be careful with this one!
  • 1 cup soy milk or almond milk
  • 1 tbsp vegetable oil (I use coconut oil) + extra for the pan


  1. Preheat your pan on medium heat.
  2. Gather your ingredients and mix together the dry ingredients in a large bowl.
  3. Add the soy milk and coconut oil the bowl and mix together well. Mix until all the lumps are gone. If you’re feeling lazy you could pop this in the blender.
  4. Now add a little oil to the pan and pour some of the batter in.
  5. Unlike other batters, this won’t release a lot of bubbles, so you will need to watch for the edges to turn golden. When they do, flip them over.
  6. Repeat until all the batter is gone. Serve with fresh fruit and maple syrup or honey. Enjoy!IMG_3371

My Go-To Flour Mix

Hello Readers, I’m so sorry for my hiatus. I’m not sure what happened, what with travel, work and the protests; I have neglected the blog. So let me update you on something new.

What flour do you use to make pancakes, crepes, tortillas and/or naan?

I have taken the Bob’s Red Mill GF Pancake Mix and made some additions – I’ve added equal parts buckwheat flour and GF Oat Flour (which I ground myself using my food processor).

When I first made the pancakes, they tasted awful. Perhaps it was the chickpea flour, I’m not sure. Then I experimented with buckwheat flour and realized it had quite a nice taste, but lacked puffiness. My friend suggested oats to help bulk up the protein factor, which makes this a great breakfast staple.


This flour works well for several recipes:

  • pancakes (add less liquid – soy milk, milk or water to keep them thick and fluffy, plus some vanilla essence and cinnamon)
  • crepes (sweet and savoury)
  • tortilla wrappers (I add a little white rice flour too)
  • naan bread (I add salt and fake eggs to get it fluffy, sometimes chopped cilantro, garlic and onion)

It’s much cheaper than buying all the prepackaged flour mixes and nutritious – more protein and fibre! I find, as well, that I’m fuller for longer because of the oats. Happy experimenting!

Gluten Free Pancakes

My favourite post 10km food: Pancakes and maple syrup. I could eat this every day, but would probably increase my 22% body fat, and I don’t want to do that! I buy these from Sense of World Taste and then combine the two packets to create a yummy cinnamon pancake that has a decent amount of protein. Also, since I’m vegetarian, I usually just add soy milk or water, and they still turn out great!

Awesomeness in a box

Awesomeness in a box