The Sunday Recipe: Oatmeal Buttermilk Pancakes

Oatmeal-Buttermilk Pancakes

I recently decided to try to get more oatmeal into my diet because it is gluten free, good for your body in several ways, and delicious. In searching for a good oatmeal pancake, I found a multitude and played with some recipes until I had what I wanted. This batch makes 6 to 8 pancakes, depending on whether you use a third cup scoop or a quarter cup scoop. The first time I made it, with a quarter cup of processed oats for the flour component, the oatmeal flavor was a little too strong. My daughter countered that by putting applesauce on her pancakes. I tried a second time by using ¼ cup brown rice flour. I think it made the batter a little easier to work with, but the flavor was still strong. Serving with applesauce countered that, as did adding cinnamon to the batter. It’s a nice way to get more oatmeal in.

Based On a recipe from Bon Appétit August 1999 Tres Joli Bakery Cafe, Oakton, Va

Found at


  • 1 cup old-fashioned oats or quick-cooking oats
  • 1 cup buttermilk
  • 1/4 cup buttermilk
  • 1 large egg
  • 2 tablespoons light tasting olive oil
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 1/4 cup processed oats or flour of your choice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • ¼ teaspoon cinnamon
  • Additional melted butter (for brushing skillet)


  1. Combine 1 cup of the buttermilk and the 1 cup of oats. Cover and refrigerate for 2 hours to overnight. (If you are using quick cooking oats, you might get away with only a 10-minute soak, but I wanted mine really dissolved so I soaked for 2 hours.)
  2. In a large bowl, whisk ¼ buttermilk, eggs, oil, maple syrup and vanilla.
  3. Stir in the soaked oats.
  4. Add the dry ingredients.
  5. Let batter stand, about 10 minutes.
  6. Heat heavy large skillet over medium heat.
  7. Brush skillet with melted butter or spray with non-stick spray.
  8. Working in batches, ladle batter into skillet.
  9. Cook pancakes until edges look dry and bubbles form on top.
  10. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes.
  11. Repeat with remaining batter, brushing skillet with more butter as necessary.
  12. Enjoy!

Totally Coconut Cake

Totally Coconut Cake

When I was growing up my mother would buy a fresh coconut, use the coconut water in a white cake mix, frost with an Italian meringue frosting, called White Mountain Frosting by Betty Crocker, then grate the fresh coconut onto the cake. The Italian meringue frosting would hold the fresh grated coconut quite well.

Mom decorated the cakes in a number of ways over the years. I remember her cutting up layers and putting them together so it looked like a rabbit one year. But one of my favorites was when she put jelly beans on the fresh coconut and the color bled into the coconut just a little. It was very pretty and festive for Easter.

Today, it’s so much easier to get coconut products and I like to stay as gluten free as possible for myself. I also like to sweeten with maple syrup instead of regular sugar so this cake was perfect for us. With just the three of us for Easter this year, one layer was perfect too.

I wasn’t able to get fresh coconut this year, but I know from past cupcakes I’ve made that using coconut oil, coconut flour, and coconut milk will pack plenty of coconut flavor in.

I’m not big on sugar based candies like jelly beans, but who could resist the beautiful, bright color they bring to the mostly white background of the cake. Perfect for Spring!

This year I used the recipe from Savory Lotus at because it was fairly similar to a cupcake recipe I’ve used before that we loved. I was a little disappointed that the cake turned out so flat, maybe three-quarters of an inch thick, and that’s with beating the egg whites then folding them in AND using a slightly smaller pan than called for. I sure hope it tastes good.

I picked a frosting from a different cake recipe at Well Plated to use – Mostly because it used coconut milk in the frosting and I thought that would give it an extra flavor boost.

Maybe I’ll stick to my favorite coconut flour cupcakes from Treasured Tips next time, though I do use maple syrup instead of honey in them. You can find that recipe at

I’ll update with how the cake tasted after we eat it. 🙂

ETA: Husband liked it but I will definitely stick to the cupcake recipe in the future. C’est la vie.

The Sunday Recipe: Cinnamon Roll Cake

Cinnamon Roll Cake

I had a terrible craving for cinnamon rolls but trying to stay gluten free, and not wanting to spend the time, I looked for a cinnamon roll cake I could make gluten free. I found this fabulous Cinnabon Cinnamon Roll Cake from The Recipe Critic and proceeded to make the changes.


  • 1 ¼ cups white rice flour
  • 3 Tablespoons tapioca flour
  • 1/8 tsp salt
  • 6 Tablespoons maple syrup
  • 2 teaspoons baking powder
  • 3/4 cup milk
  • 1 egg
  • 1 teaspoon vanilla
  • 2 Tablespoons butter melted
  • 1 stick butter, softened
  • 6 Tablespoons maple syrup
  • 1 ½ teaspoons cinnamon


  1. Spray or grease a 9 by 9 pan.
  2. Preheat the oven to 350 degrees.
  3. Combine the first 8 ingredients, through the vanilla, and blend or whisk to a nice batter.
  4. Stir in the melted butter.
  5. Pour into your prepared pan.
  6. Mis the last three ingredients together and spoon onto the cake batter in dollops.
  7. Use a knife to swirl the cinnamon/butter/syrup combo into the cake.
  8. Bake for 30 minutes.
  9. Top with cream cheese frosting or eat as is.

I topped this immediately with a little leftover cream cheese frosting from making the macarons a couple days before. The cream cheese frosting melted onto it perfectly. Cream cheese frosting is just equal parts butter and cream cheese with a little milk or cream, vanilla, and some powdered sugar to stiffen it up. Martha Stewart’s recipe is my go to recipe.