Updated: Apr 27, 2019

When I was younger, Sunday morning meant pancakes. Chocolate chip or M&M's would go into mine. Blueberries for my parents. Never syrup on top, but a sprinkle of sugar which would crunch under your teeth. Syrup was only for waffles since it gets stuck in the crevices.

Two summers ago, I had to go through a pretty restrictive elimination diet to heal my gut and find out lingering allergies. Without gluten, dairy and eggs (among other things), baking in general was quite tough on this former pastry chef, and pancakes were certainly not on the menu.

This past year, I've been pushing my boundaries and found local kefir at the farmer's market. Yes, it's made from grass-fed cow's milk, but because their milk is raw with the digestive enzymes still intact plus the probiotics from the fermentation, I've been able to have it in morning smoothies or as a buttermilk substitute. The kefir and water mixture can also make the oats more digestible- think overnight oats. Simply soak the flour in the liquid overnight before finishing the rest of the better in the morning.

Whether you're gluten free or not, these pancakes will get the whole family up on a happy note, or are used as a great bribery during the week. Trust me, I did the latter last week and now Saturday has been named Pancake Day!

(makes 10-12 pancakes, serving 2-3)

1 1/2 cups organic oat flour

1 teaspoon baking powder

3/4 teaspoon ground cinnamon

pinch of salt

1 tablespoon pure maple syrup

1 large egg

2 tablespoons coconut oil, melted

1/2 cup grass-fed kefir (yogurt or dairy free yogurt would also work)

1/2 cup water

splash of vanilla extract

1/2 chocolate bar, chopped (optional)

In a large bowl, add the oat flour, baking powder, cinnamon and salt. Whisk to combine.

In another bowl, combine the remaining ingredients together. Pour the wet mixture into the dry and whisk until smooth. Let the batter rest for 10 minutes to thicken.

Preheat your oven to 200 degrees, placing a baking sheet inside to keep your pancakes warm before serving.

Heat your skillet over medium heat. Melt a thin layer or brush coconut oil on the bottom. When the oil is shimmering, pour the batter in 1/4 cup increments. I got about 3 pancakes per batch, but make them the size you prefer.

Cook until you see bubbles form around the edges, about 1-2 minutes, placing the chopped chocolate onto the pancakes and pushing them down ever so slightly to get submerged. Flip and cook for another minute or so until the cakes are golden brown on each side.

Continue making pancakes until the batter is finished, placing them into the oven as needed.

Serve with coconut oil, butter, maple syrup or if you're feeling decadent like the 5-year old me, a sprinkle of maple or coconut sugar and banana. Enjoy!

©2019 by Jacquie Chamberlain  |  Website and imagery by Hessler Creative