Cherry-Oat Pancakes for Father’s Day

Gluten Free Cherry-Oat Pancakes on

Really, what tells Dad “I love you” more than cooking a special meal just for him?

When I was growing up, the only meal we could all count on as a family (since my dad worked crazy-long hours during the week, and we had all scraped the last bits of food off our plates long before he even got home) was Sunday brunch. In those days, it was a heavily meat-laden affair, with eggs over easy, rye toast and the occasional oatmeal porridge.  Still, brunch remained the meal we used for family celebrations, such as my mom’s birthday, my parents’ anniversary, or Father’s Day.

It wasn’t until I moved to Toronto and discovered “going out to brunch” as an institution that I really began to consume pancakes on a regular basis.  In the old days, my friends and I would frequent The Golden Griddle at Eglinton and Roehampton, where you could get a bottomless cup of coffee, stacks of moist, golden buttermilk pancakes for less than $5.00, and ny (then) very-favorite potato puffs (a full plate of which I once left entirely untouched during a 3-hour period between 11:00 PM and 1:00 AM while I sobbed into my coffee cup, and my buddy Gemini I consoled me over the dissolution of my marriage).

Since then, I’d say my pancake consumption has evolved somewhat. To begin with, they’re all made from scratch these days; and they don’t contain your average pancake ingredients. In fact, I love pancakes any which way: Buckwheatgrain-free, carob-basedhigh protein, coconut-filled, studded with corn kernels, mixed with fruit. . . you name it.  If it’s a pancake, I will most likely be delighted to consume it for brunch.

Gluten-Free Cherry-Oat Pancakes on

Today’s recipe came about as the culmination of an email exchange I began several months ago with Francis, one of the owners of the family-run company Yoso. Yoso makes dairy-free yogurt and dairy-free soy-based spreads and dips. At one point, Francis mentioned that he and his brother were about to launch a new coconut-based yogurt in my area,  and would I perhaps be interested in trying some out?

Of course, I replied with my usual spiel: I can’t eat anything with sugar, I don’t “do” processed ingredients, but maybe if you have an unsweetened version, I’d consider it, blah blah blabeddy-blah-blah. I kind of expected that the spate of tweets would just end right there. . . but no.

Francis responded with this list of the ingredients in their unsweetened coconut yogurt: Water, Pure Organic Coconut, Rice Starch, Chicory Inulin, Natural Flavors, Non Dairy Lactic Acid, Tricalcium Phosphate, Carob Bean Gum, Xanthan Gum, Non Dairy Bacterial Culture (Lactobacillus Acidophilus). Well, hooboy! I can work with that! Pretty impressive, if you ask me.

Now, as you all know, I rarely eat processed foods. These days, as I ease back into more “normal” eating from the strict phases of the ACD, I do sometimes allow myself the rare dried fruit (such as goji berries or golden berries), agave, or a prepared food of top-notch quality. And if I am going to eat a packaged yogurt, there’s nothing in this one that would deter me.  I emailed back with a hearty “yes, please!”.

A few days later, I received a box containing the following:


Needless to say, I immediately opened all three cartons and took a spoonful of each (what? that isn’t what everyone would do?). Now, I’ve tried other nondairy yogurts before, and while they were. . . okay. . . I wasn’t exactly besotted. The first thing I noticed about the Yoso was the texture: luxuriously silky and smooth, thick, creamy, even more rich-tasting than the dairy-based yogurts I remember.

And the flavor was divine! I offered a spoonful the chocolate flavor to the HH after dinner and, well, I’ll just say that before I knew it, we were practically on the floor wrestling (no, no, not that way! For the yogurt, people!). Yes, he liked it that much. I loved the vanilla, too, though the sweetness level (with agave) was perhaps just a tad too much for me now that I’m so accustomed to stevia or no sweetener at all in most things. The unsweetened was perfect: smooth and thick, but still with a pleasant, mild flavor even without added sweeteners. I adored it.

And while I would have been perfectly happy to consume the entire carton of unsweetened straight up (as we did with the vanilla and chocolate), I decided that I wanted to create something a little special with the yogurt, too.  And since Father’s Day is right around the corner, I opted for these pancakes.

Made with frozen cherries and oats, they’re hearty, fruity, not-too-sweet and very satisfying. They’ll rise up high and cakelike, with intermittent splashes of juicy crimson in between. A perfect filling brunch dish to lure Dad away from the BBQ on Sunday.

Last Year at this TimeRaw Chocolate Fudge-Topped Brownies (gluten free; ACD Stage 3 and beyond)

Two Years Ago: Spicy, Salty, Crunchy Nori Snacks (gluten free; ACD All Stages)

Three Years Ago: Zucchini Linguine Bolognese with Hemp Parmesan (gluten free; ACD All Stages)

Five Years Ago: Three Summer Salads You Can Count On (gluten free; ACD  Stage 2 and beyond)

Cherry-Oatmeal Pancakes on

© Ricki Heller

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  1. Those look amazing! Can’t wait to try it!

  2. I would try one of the ‘cheese’ recipes from Vegan Artisan Cheese that require yoghurt.
    And eat lots plain, of course!

  3. I am sure first thing I would do would be to open the chocolate one and share with my son, he cannot have dairy and like all things chocolate! I am sure he will enjoy this treat!

  4. My husband is on a yogurt kick and I’m sure we’d eat them all plain! I’m loving the fact that you say they have a good texture, most non-dairy ones can be slimy.

    • Shannon, not at ALL. They were creamy, rich and smooth. AND didn’t separate after sitting in the fridge for a day or two!! I LOVED this stuff! 🙂

  5. I would eat the yogurt for breakfast with homemade granola!

  6. Thanks for the giveaway, Ricki! I would love to try this yogurt. Granola + yogurt is one of my favourite snacks.

  7. I would top it with fresh berries! YUM! Maybe some chia seeds also 🙂

  8. Oh I’d sure like to try that! I would probably either eat it alone with fruit… or try your pancake recipe!

  9. I’d make a parfait 🙂

  10. Those yogourts sound awesome! I would most probably eat quite a bit of it plain, and would also eat some with fruits, on top of pancakes, etc. Yum!

  11. I’d make a cool cucumber salad.

  12. I’m not sure, I think I’d need the enclosed recipes to inspire me. I usually just eat my yogourt out of the container.

  13. Mackenzie says

    What would I NOT do with some good coconut yogurt? Make a quick breakfast with some toasted nuts and seeds along with some fruit, make smoothies, muffins, and yogurt popsicles! Yum

  14. I’ve never tried that yogurt but am quite intrigued! And the pancakes looks delicious!

  15. These sound delicious! I would eat mine plain, or in a smoothie!

  16. I keep hoping to find this yogurt in my small town, but it still hasn’t made an appearance here…

    I think it would be great as a dip for fresh fruit!

  17. Those pancakes look amazing! I love using coconut yogurt in baked goods to replace oil and keep them vegan!

  18. We had these pancakes for breakfast this morning. I subbed pineapple chunks for the cherries and it worked great. These are soooooo good!

    • Wow, thanks for trying them out, Johnna! And SO glad you enjoyed them!! I love pineapple almost as much as I love cherries. . . going to have to give that version a try. 🙂

  19. I’d enjoy it straight up, maybe with some berries and chia seeds on top!

  20. I wonder when they’ll ship to the UK:) they sound absolutely delicious!

  21. I’d dig right in and take a bite of all 3! I really miss yogurt since going vegan and haven’t tried any dairy-free yogurts. Just haven’t heard about anything worth trying. Maybe this is it!

  22. I would enjoy these straight up, or maybe with some homeade granola! I haven’t really found a dairy free yogourt I like, so I look forward to trying these! Thanks!

  23. eat it with fresh berries stirred in, or some cinnamon sprinkled on top.

  24. I think I would eat them plain, or with some fruit and granola! Yogurt used to be a major part of my diet and I am missing it like crazy!

  25. There is a coconut yoghurt in one of our health shops but it is never there when I go there. Maybe one day I will get to taste it – but maybe not as soon as I will get to taste these pancakes – they sound lovely

    • I’ve had trouble finding this one again, too–though just lucked out yesterday! I guess people are clamoring to buy it. 😀 Let me know what you think if you do try the pancakes!

  26. I would try it in my morning smoothies! Or maybe in my mom’s banana bread recipe!

  27. I just picked up my first carton of yoso unsweetened yogurt yesterday and I’m already in love. I would love to use it in some ‘creamy’ summer salad dressings.

  28. Christine says

    I’d eat it with fresh fruit! Like you I found the vanilla too sweet, so was super happy to find the unsweetened at my local health food store last week!

  29. Debra Lee says

    I actually think I would make these pancakes with blackberries though!

  30. This is a wonderful recipe, Ricki. What a great way to celebrate Dad! I love the use of cherries. Fabulous!


  31. Looks like a great recipe Ricki!!

  32. I would eat it, use it in frozen yogurt, and in cheesecakes! Thanks for the giveaway!

  33. Followed on Pinterest!

  34. Wow that looks incredible! Thank you so much for sharing the recipe. Count me in for the smoothie idea 🙂

  35. stephanie says

    The chocolate straight-up but the vanilla would be sprinkled with some blueberries!

  36. Ricki these are gorgeous and so creative! I’d love a big stack. Love all the texture you packed into them!

    • Thanks so much, Averie! I hadn’t thought about the texture, but you’re right–the oats were really nubby and the cherries added so much juiciness. Glad you like ’em ! 😀

  37. I’d like to try this recipe later today. In the directions it says, “In a small bowl, whisk together the yogurt, milk, vinegar, oil and vanilla.” I do not see vanilla listed in the ingredients. I see vanilla protein powder as a dry ingredient but you already mentioned that in the previous step. Am I missing something? Thanks!!

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