Ground oats and almond flour are what hold up these gluten-free pancakes, which have no refined grains, no refined sugar, and healthy amount of protein and fiber. Packing a serious nutritional punch, these pancakes are a truly satisfying way to get your morning off to the right start.

The best part about this pancake recipe is how simple it is to make. If you have a blender, you can simply throw all the ingredients right in. No worries if not, however, as these pancakes can easily be mixed by hand with a whisk or fork.

For cooking, you’ll want a fat that can take high heat, such as ghee or coconut oil, but a neutral olive oil works, too. And if you can’t find oat flour, grinding up quick-cooking oats in the food processor will do the trick.

 

Prep Time: 10 minutes | Cook Time: 10 Minutes | Total Time: 20 Minutes

Serves 2 to 4

INGREDIENTS 

  • ½ cup oat flour
  • ¼ cup almond flour
  • 1 banana
  • 2 eggs
  • 2 tablespoons flax meal
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 2 tablespoons ghee or coconut oil

 

INSTRUCTIONS

  1. Add all ingredients to a high-speed blender. Blend on medium speed until combined.
  2. Heat a nonstick griddle to medium-high heat. Melt a little ghee or butter, then add ¼ cup of batter for each pancake. Cook until it starts to bubble, 2 to 3 minutes. Flip and cook another minute on the other side.
  3. Garnish with your choice of toppings.