• I am in Gluten Free Pancake Nirvana. I think I’ve finally found my go-to recipe for making gluten free pancakes. And it was one of those serendipitious moments that brought these discs of  deliciousness to my kitchen. You see,  an amazing performer friend of mine, Jackson Gillman, gave me this recipe based on the work of Sally Fallon. After I made them, I have to say they were best gluten free pancakes I’ve ever eaten. I’ve posted about gluten free pancakes here and here and here. And these waffles which I recently posted about were darn good. So, I hope you don’t think me fickle for declaring my new pancake love:). This time, this is the truth of the truth of the truth. These were perfection in a pancake. They were beyond perfect. I ate 3 of them and wanted 3 more, but exhibited a lot HUGE amount of willpower by not giving in to my desire to eat every single one of them. That’s not entirely true. When the phone rang, I took a break from blogging and while I was chatting with a friend,  sauntered upstairs and took one more huge bite. That’s not overindulging, is it?!? I think I know one of the reasons that these pancakes were so fantastic. I believe it has something to do with soaking the grains overnight. Doing so releases the phytic acid which is an anti-nutrient that takes away from the nutritional value of the grains. For an excellent discussion on this subject, see this thorough post on the nourished kitchen blog. My friend Jackson told me that after he heard Sally Fallon speak at a 3 day nutrition conference, he and his family began following the work found in Fallon’s book entitled Nourishing Traditions. This change in his diet came after he was a vegetarian for a good number of years. If you want to hear an interview with Sally Fallon, click here It’s somewhat of a coincidence that Jackson shared this recipe with me. You see, for the last few years, I’ve been circling around Nourishing Traditions, reading blogs and articles about her work, wondering about the benefits of returning to a diet centered around certain foods that I’ve heretofore come to believe aren’t good to eat, at least for me. Some bloggers simply experiment with the philosophy of Nourishing Traditions, while others (here and here) are clearly committed to following it. After this positive pancake experience, my curiosity has been piqued, especially after learning about the work of Sally Fallon and the Weston Price Foundation, one of 100 different dietary theories I’m studying as part of the curriculum at the Institute for Integrative Nutrition. I’m enjoying discovering how I can blend the Nourishing Traditions philosophy into my own food choices. If you’re interested in finding out more about my work as a Holistic Health Coach, please visit my new (and still under construction) website at Open Up To Wellness. I’ve begun seeing clients and am scheduling complimentary Health History consultations for those interested in making a change to their food and lifestyle choices. A few notes: As a general rule, I do not eat dairy. I don’t have an allergy per se to it, but I am not a happy camper when I eat it. It’s not uncommon for people with Celiac Disease to have an intolerance to dairy. I found, though, that with the little bit of butter used in this recipe, I’ve had no negative reaction. You can most assuredly substitute Earth Balance buttery spread (although after studying about the soy industry and the impact of eating non-fermented soy on our health, I would opt for the soy-free version of Earth Balance or even the Coconut version) or Coconut Oil. As for coconut oil, when I suggest that my clients use it, I get reactions ranging from “Oh no, that’s too fattening!” or “Isn’t coconut oil full of saturated fat? Won’t it raise my cholesterol?” or “My doctor says to stay far away from all saturated fat.” Guess what? We have been led to believe (don’t get me started!)  that this information is true. But I’ve done the research and I’ve learned that not all saturated fat is bad. To begin with, coconut oil is full of lauric acid which Dr. Joseph Mercola calls a “miracle compound” containing anti-viral and anti-bacterial health-promoting properties. As if that weren’t enough, it can improve heart health, boost your thyroid, increase your metabolism and promote weight loss as needed not to mention supporting your immune system. And who wouldn’t want to eat something that has anti-aging and regenerative effects? If you want to learn more about Dr. Mercola’s beliefs about coconut oil, read this. I got the oat bran from a company called PrOatina. They grow and manufacture certified gluten free oats and other oat related products including the oat bran I used in this recipe. If you can’t get your hands on oat bran, sub in another gluten free grain. Also, please note that I ground the oat bran to be finer and powdery using a coffee bean grinder that I use only for grinding my non-coffee bean products. Happy Pancake Day! Hope all is well in your part of the world.
    Gluten Free Multi-Grain Pancakes

    8 - 10 pancakes


    • 1/4 c. buckwheat flour
    • 1/4 c. millet flour
    • 1/4 c. brown rice flour1/4 c. ground oat bran
    • 1 c. coconut yogurt (can use other yogurt including dairy yogurt)
    • 1/2 tsp baking soda
    • 1/4 tsp sea salt
    • 1 large egg, beaten
    • 1 tbsp butter, melted
    • Optional: fresh cranberries, blueberries, walnuts, pecans - diced


    Combine buckwheat flour, millet flour, brown rice flour and ground oat bran. Mix well. Add yogurt and blend until thoroughly combined. Cover and let sit overnight on the counter. It's optimal to let it sit for 12 - 24 hours in order for the grains to release their phytic acid.

    Add baking soda, salt and egg to soaked grain mixture and stir until just combined.

    Melt butter in cast iron pan (or pan of choice) and spoon pancake batter onto pan. Add desired add-ins to top of pancake. Cook until bottom is brown, flip and finish cooking. Serve with maple syrup or topping of choice.

    • http://www.maidinak.com Megan @ MAID in Alaska

      Hi Ellen!
      These pancakes look amazing! Fluffy, light… and I’m excited about the soaked grains. I’ve been wanting to get into soaking grains more (but really don’t have much of a clue about it). Thanks for paving the way with this recipe. I’m looking forward to trying it!

    • http://primaryfocushealthcoach.com Jaimie

      Wow, Ellen, these sound delicious! I will definitely be trying these out. My family loves pancakes and I was sad to think I might not be able to share in our usual Sunday tradition anymore. Thanks!

    • http://www.glutenfreeforgood.com/blog/ Melissa

      I’m trying very hard to stick to a modified cleanse right now and your photo and description of these pancakes makes it difficult! =) Pancakes (waffles) are definitely my weakness, especially when they are floating in syrup. I love the addition of cranberries. Tart with sweet makes for a good combo.

      Congratulations and good luck with your new job and website!

    • http://tastyeatsathome.com Alta

      These look delicious! I’ve only ever soaked buckwheat for pancakes. Love your blend of flours!

    • Marie

      Thanks for a fabulous recipe! I started these last night for breakfast this morning and they are beyond delicious with a little honey on top. Wow! I had plans to try a new recipe tomorrow … but I probably won’t be able to stop myself from making these again instead.

    • Kelly S.

      These look GREAT! Where do you find gf oat bran?

    • http://www.thegreciangarden.com Melanie

      These look incredible! I’m always on the look out for a good soaked pancake recipe. I’ve tried a few without success, but your recipe looks like a real winner. I do nutrition consulting as well and I get the same exact response with regard to coconut oil and other healthy fats. I love giving people a new dietary freedom they thought was off limits.

    • http://www.godairyfree.org Alisa Fleming

      Oh wow, the ingredient combination in these sounds amazing Ellen! It is funny how so many people are afraid of coconut oil and saturated fat for that matter! I have some of that proatina oat bran, but haven’t tried it yet … looks like I have a good excuse now!

    • http://glutenfreedelightfullydelicious.com Ina gawne

      These pancakes sound divine! I am a total pancake freak…these look so good!

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    • http://blog.timesunion.com/glutenfree/ Suzanne

      These look so delicious! I can’t wait to try them. How do you think the batter would work out in a waffle iron? I haven’t had waffles in the 6 years I’ve been GF…but my husband just suprised me with a new non-contaminated waffle iron. Yay!

    • Karishkn
    • Michele

      Hi Ellen!
      These look delicious! I am eager to try them! I was wondering if you had any suggestions for a flour I could use to substitute for the Brown Rice Flour? Do you think I could just use more Buckwheat or Millet flour? I am on a special diet where I can only have Buckwheat, Millet, Quinoa, coconut flours…. Your thoughts would be greatly appreciated!! Thank you so much!

    • Judy


      Enjoy my video “stuff celiacs say”. You will get a laugh from it! I promise!



    • Steph

      Thank you, thank you! I am just starting my gluten free journey and was concerned about what to eat for breakfast (I don’t like eggs). I can’t wait to try these pancakes and am now going to nose around the rest of your website.

    • Judy

      Hi! I love this blog!!!!

      Check out my video “stuff celiacs say”! I’m sure it will make you laugh!!



    • Christina P

      Can you recommend a sub for the oat bran – maybe flax seed? My daughter can’t do oats. They look delicious!

    • Regee

      Thanks for this Great recipe!!
      I was looking for a quick & easy pancake recipe when I ran across this one. I didn’t have buckwheat so I used sorghum. Also used my own Oat flour I made from rolled oats in my grinder/blender:-) I also used Greek yogurt & a tad bit of almond milk (to thin a little).
      Oh I also didn’t SOAK…………..I will NEXT time. These were WONDERFUL!!!

    • Janine

      You know what I like most about your pancake? Not only because it’s gluten-free but also because of the fresh cranberries, blueberries, walnuts, pecans and of course, the coconut yogurt :) I really like the combination. Would probably do this on weekend. Maybe I’ll just use coconut oil when frying in medium heat. My kids will surely love it as well!

    • http://cookinggf.blogspot.com Lauren

      These look amazing! Can’t wait to try them!!

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    • Shirley

      These look sooooo good. If I add 1/4 cup of ground almonds and flax seed in place of the millet should they go in with the soak or add with egg, etc?

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