My kids are huge fans of pancakes so I am always trying to come up with new ways to pack them full of healthy ingredients. While traditional pancakes have a lot of white flour and refined sugar, my Almond Oat Pancakes are full of healthy protein, fat and fiber. A great way to start your day!
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- 1 cup almond flour
- 1 cup oat flour (make your own by putting1.5 cups of oats in a food processor)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 2 tablespoon maple syrup
- 2 eggs
- 2 tablespoons melted butter
- 1 cup milk
- Combine almond flour, oat flour, baking soda, baking powder, cinnamon and salt in a bowl.
- Add milk, eggs, maple syrup and melted butter.
- Stir until combined.
- Spoon batter onto a medium heat greased griddle.
- Cook approximately 2-3 minutes per side.
- Serve with real maple syrup.
ALMOND OAT PANCAKES INGREDIENTS
1 cup almond flour- here’s my favorite
1 cup oat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoon maple syrup
2 eggs
2 tablespoons melted butter
1 cup milk
HOW TO MAKE ALMOND OAT PANCAKES
Combine almond flour, oat flour, baking soda, baking powder, cinnamon and salt in a bowl.
Add milk, eggs, maple syrup and melted butter.
Stir until combined.
Spoon batter onto a medium heat greased griddle.
Cook approximately 2-3 minutes per side.
Serve with real maple syrup.
Wow, these are so good! My whole family loves them. I’m just mad at myself for not trying them earlier! They are way better than any pre mix I have bought before. Thank you!
One of my favorites! SO glad you like them!
Very very good bread!! This was my first time making bread from scratch and it turned out great! Easy to follow!! Did have to adjust time but that’s the case when baking anything.
OMG! these were the best pancakes I have ever had….I have always used box mix until I made these. I never knew homemade could be so good! I added 1 tsp. Vanilla extract and increased the milk to 1 cup ( to thin batter slightly). I also let better rest for 10 minutes, which made them really fluffy. Letting it rest does make a difference.
So glad you liked them. Love the addition of vanilla!
Only changes I made were to add cinnamon and a little vanilla and let the batter sit 10 minutes before pouring on the griddle. Very fluffy, like the best restaurant pancakes! DH and I (who are quite the pancake connoisieurs) agreed these are the best. Used 1/4 cup measure a little underfilled and got 8 cakes. The only way these could be better is if you used some buttermilk in place of the milk. Use all of the baking powder and let the batter sit for 10-15 minutes, you will have an airy piece of breakfast heaven.
I’ve been trying several gluten free oatmeal and almond recipes over the past few weeks and this one is by far the best. I’ll try James’ suggestion with buttermilk next weekend and add bananas or berries as well. Thanks for sharing.
These were so so good. We subbed coconut milk and coconut oil for the milk and butter to make them dairy free and they were still So. Good. Thanks for this recipe!!
Oh, that sounds so yummy! I will have to try using coconut milk next time. Thanks for the suggestion!