During one of my working vacations in the mountains of North Carolina, my friend Mary made these pancakes one morning for brunch. They're gluten-free and the chia seeds add a delightful crunch. Enjoy.


  • 1 cup gluten-free flour
  • 1 cup oat flour (can pulverize old-fashioned oatmeal in blender)
  • 3½ tsp baking powder
  • ½ cup chia seeds
  • 2 cups unsweetened almond milk or other plant-based milk
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp sea salt
  • ½ tsp pure vanilla extract
  • 1 tbsp olive oil
  • 1 cup blueberries


Combine all dry ingredients in a large bowl, sifting in the baking powder. Stir well.

In a small bowl, combine all wet ingredients. Stir well.

Gradually pour the wet ingredients into the bowl of dry ingredients. Mix until combined. Let batter sit for a few minutes.

Fold in blueberries.

Note:  The chia seeds will gradually thicken the batter. As needed, add a tablespoon of additional liquid at a time to thin the mixture to desired consistency.


Place frying pan or griddle over medium heat and spray with coconut oil. When heated, pour ¼ cup batter onto pan or griddle and spread out with a spoon. Cook until small bubbles form and the batter appears to be drying on the top.

Turn over and cook on the other side (1-2 minutes). Remove and place on a platter or on a cookie sheet in the oven heated to 200 degrees to keep warm.

Repeat until all better is used, adding more liquid as needed for thinning. Typically makes 12-15 pancakes about 4 inches in diameter. (I tend to use batter than is thinner than thicker.)


Serve with a light nut-peanut spread, real maple syrup, fruit-only jam, or top with fruit (e.g., sliced bananas, strawberries, sliced mango, or mixed berries).