During one of my "vacations" in the mountains of North Carolina, my friend Mary made these pancakes one morning for brunch. Sitting on top of the world, 3500 feet above sea level, watching rabbits, squirrels, birds of every hue and sound, and stately wild turkeys, no doubt contributed to the exceptional experience. They still taste fabulous at home, however, so I'm passing the recipe along. It can be prepared vegan as well as gluten-free and soy-free, and the chia seeds add a delightful crunch. Enjoy.


  • 1 cup non-wheat and non-corn flour (garbanzo, millet, potato, etc.)
  • 1 cup oat flour (can pulverize old fashioned oatmeal in blender)
  • 3½ tsp baking powder (I use Hains Featherweight gluten free)
  • ½ cup chia seeds
  • ¼ cup flax seeds
  • ¼ cup sunflower seeds
  • ¼ cup nuts
  • 1-1½ cups non-dairy milk, or more to desired consistency
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp sea salt
  • ½ tsp pure vanilla extract
  • 1 Tbsp coconut oil
  • May add 2 eggs or equivalent, if you want to use eggs


Put seeds and nuts in blender or food processor and pulse to pulverize.

Pour into a large bowl and add all seasonings and dry ingredients. Stir well.

In a small bowl, combine all wet ingredients. Whisk.

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

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


Place a frying pan or griddle over medium heat and spray with coconut oil.

Using a ¼ cup-size measuring scoop, pour batter into the frying pan or griddle. Turn frying pan to help spread out the batter. Cook until small bubbles form and the batter appears to be drying in spots on the top. Turn pancakes and cook on the other side (takes about a minute).

Repeat until all the batter is used, adding more liquid as needed for thinning, 1 Tbsp at a time. Typically makes 12-15 pancakes about 4 inches in diameter.

You may also use this recipe to make crêpes by thinning batter as needed—may need to include the eggs.


Serve with peanut butter, maple syrup, marmalade, jam, or top with fruit (e.g., sliced bananas, strawberries, sliced mango, or blueberries).