Enjoying a Flashback with Sweet Oat Pancakes

This morning as I sat down to enjoy my pancakes, my mind flashed back to elementary school. Pancakes weren’t a common breakfast food in my home, but they were at my friend’s house. One morning after a sleepover, I walked up the stairs to find her dad cooking pancakes. This fluffy, heavenly breakfast treat was novel to me at the time, and I watched him flip the batter over in awe. 

I quickly stopped staring when he  looked up and asked  if I wanted chocolate chips in my pancakes.  Not knowing the answer, I simply replied, “yes.”  What 10 year old doesn’t want chocolate for breakfast?!  Well, it turns out that while I like sweet treats, I don’t like chocolate chips in my pancakes! So, as any 10-year-old would, I proceeded to drench them in maple syrup. Yum!

Over a decade later, some things have not changed. My “Sweet Oat Pancakes” certainly do not contain chocolate chips.  (Although, you’re welcome to add them).  On the other hand, now that I have Celiac Disease and an array of allergies, these pancakes are free of gluten, dairy, and egg. They are so delectable and sweet that I guarantee you won’t notice. And, if you’re lucky, they may spark a flashback to the last time you had a gluten-filled pancake!

As always, I’ve included the recipe for my sweet oat pancakes below.  While there are a lot of ingredients, they are quite simple to prepare in the food processor.  And best of all, these pancakes are sweet enough to be served without syrup if you’d like, but I’ll continue to eat mine with both syrup and fruit!

Sweet Oat Pancakes


Making “Buttermilk!”
  • 2¼ tsp. O Citrus Champagne Vinegar (Any vinegar should work)
  • ¾ cups of Almond Milk
  • ½ cup of Gluten Free Oats
  • ½ cup of Gluten Free Flour Mix
    • My mix is ½ cup of Superfine White or Brown Rice Flour, ¼ cup of Arrowroot Flour, ¼ + 2 tbsp. Sorghum Flour, and 1 tsp. Xanthum Gum.
  • ¼ cup Gelled Chia Seeds
    • Combine ⅓ cup of chia seeds & 2 cups of water in a jar. Shake vigorously and rest for 15 seconds. Repeat and refrigerate for 10-15 minutes until the mixture gels.
  • 1¼ tsp. Baking Powder
  • ½ tsp. Baking Soda
  • 1 Ripe Banana
  • 1 tbsp. Honey
  • 1 tsp. Vanilla
  • 1 tbsp. Sugar
  • ½ tsp. Salt
  • 2 tbsp. Canola/Vegetable Oil
  • Earth Balance Vegan Buttery Stick or Coconut Oil
  • Maple Syrup and Fruit (optional)


All Ready to Cook!
All Ready to Cook!
  1. Create a “buttermilk mixture” by whisking the vinegar and almond milk together.  Refrigerate for 5 minutes.
  2. Place the oats, GF flour mix, gelled chia seeds, banana, baking powder, baking soda, honey, vanilla, sugar, salt, oil, and “buttermilk mixture” in a food processor on high.  Purée until the mixture is constant.
  3. Grease the pan with either Earth Balance or Coconut Oil.
  4. Pour the batter (in approximately quarter cup portions) into the pan on a medium-high heat. Brown on both sides.
  5. Top with fruit and maple syrup. Serve warm.


Enjoy the Weekend & Happy Cooking!

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