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
- 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
- Add all ingredients to a high-speed blender. Blend on medium speed until combined.
- 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.
- Garnish with your choice of toppings.