Pestle & Pan is an organic food brand dedicated to producing delicious gluten free and plant based products.

Crepe Mix

Our crepe mix is perfect for those who enjoy oats but tired of eating oatmeal every morning. Oat flour is the backbone of our crepes yet when combined with other gluten free ground flours and delicate plant starches results in a perfect crepe symphony. Honestly, the combination feels a bit like magic.

The only over fat needed is a little oil on the pan when frying. You can sweeten them using maple syrup, honey or caster sugar. All are delicious. At home, most of the time we make them using maple syrup and honey. Our children like all of these options. Who needs a polite food critic when you have a brutally honest toddler.

These crepes do not contain gluten, corn, buckwheat, xanthan gum, sorghum, rice, coconut, nuts, dairy or eggs.

Pancake & Waffle Mix

Much like our crepe mix, the pancake mix is perfect for those who are gluten free and plant based but crave fluffy pancakes or traditional waffles. This mix contains gluten free ground flours and delicate plant starches. They will trick not only your most discerning toddler into enjoying a healthy breakfast but also your obstinate elderly father who refuses to reign in his diet.

The only overt fat needed is a little oil on the pan when frying. These can be made using maple syrup or caster sugar, both options are delicious.

These pancakes/waffles do not contain gluten, corn, buckwheat, coconut, sorghum, xanthan gum, nuts, dairy or eggs.

Pestle & Pan: How It Began

Our crepe mix was the first product our founder, Sarah, created in her kitchen when searching for breakfast options that suited her family’s dietary restraints. She was determined to find meals that her children actually wanted to eat every morning that wouldn’t exacerbate any of their health issues but also gave them vitality and endurance to start their day. Also, during her own childhood, Sarah’s family ate crepes for every special occasion throughout the year and it was important to her to keep that family tradition alive. But traditional crepes contain everything that they could no longer eat safely (eggs, dairy, gluten, etc) without experiencing some weird health reaction.

So she started experimenting with unconventional combinations of gluten free flours and plant starches in her kitchen. After about a dozen attempts, her children started asking for her crepes regularly. At this point, even though her children enjoyed the crepes, Sarah wasn’t completely satisfied with the recipe. So she continued to obsess over it during the next 5 years and probably tried 1000 different variations of her mix until she felt the crepes were perfect. 

Sarah honestly didn’t think much about it till her husband recommended them to a friend who was also struggling to feed their family with very limited food restrictions. It wasn’t till that moment did they realize that the dry mix would be a great product, especially for those who were living with serious dietary restraints but missed eating traditional foods.

As for the pancake/waffle mix, Sarah had explored different recipes and combinations in the beginning but she was never satisfied with the results. Then after experimenting with crepes for four years, she decided to try pancakes again. This time she utilized her experience and knowledge she gained while cooking with unconventional combinations of gluten free flours and plant starches while making crepes. This time, her first attempt at pancakes was good, really good. They also made gorgeous waffles. She’s a bit of a perfectionist so it probably took her another 100 variations till she was satisfied with the mix. Then when their very picky toddler started requesting them for breakfast every morning, she realized the pancake/waffle mix was finally ready to be a product. Ta-da!