Easy Almond & Oats Pancakes
Easy and delicious almond and oats pancakes for busy mornings! These pancakes are vegan, gluten free and naturally sweetened.
![almond oat pancakes](https://yogaofcooking.co/wp-content/uploads/2020/02/almond-oat-pancakes-1-693x1024.jpg)
Not all pancakes are created equal. Some are thick and buttery, others thin and healthy – like these Almond and Oats Pancakes!
These pancakes are made with gluten free ingredients, they are vegan and naturally sweetened, perfect for a healthy breakfast any day of the week. Make a batch and enjoy!
For other pancake recipes, check out my:
![almond oat pancakes](https://yogaofcooking.co/wp-content/uploads/2020/02/almond-oat-pancakes-3-1.jpg)
How to make Easy Almond & Oat Pancakes
This recipe is so simple, made with clean ingredients you likely have at home. For these pancakes I used:
- Gluten Free Flour: Bob’s Red Mill GF 1-1 Baking Flour. You can use same amount of all purpose flour if you don’t have a gluten sensitivity.
- Almond Milk, you can use your preferred nut milk, too.
- Gluten Free Rolled Oats*: my favorite ones are from Trader Joe’s and Bob’s Red Mill.
- Melted Coconut Oil: to melt, place in a microwave safe bowl for 30 seconds.
- Chia and flax seeds
- Maple syrup
- And baking powder
Combine all the ingredients in a large bowl to form a smooth and thick batter. Grease a small non-stick pan with coconut oil. Spoon about 1/2 cup into pan and using the back of a spoon (or a wooden spatula) spread until smooth. Cook for about 3 minutes on each side, until golden.
How to Make Homemade Oat Flour:
To make oat flour at home, simply place the oats in a food processor. Pulse until they are ground until a powder-like consistency. This takes about a minute.
![almond oat pancakes](https://yogaofcooking.co/wp-content/uploads/2020/02/almond-oat-pancakes-2-693x1024.jpg)
Best Toppings for Pancakes
There are so many topping options when it comes to pancakes. Here are my favorites:
- You can simply use melted butter
- Maple syrup
- Pancake syrup
- Melted Chocolate: simply melt 1/4 cup of chocolate chips and 1/2 tsp coconut oil, in the microwave, for 30 second increments.
- Yogurt
- Nut butter
- Fruits such as: berries, oranges and sliced bananas
For more breakfast recipes, check out my:
I’m so happy you’re making one of my recipes, and would love to see how it turns out! Share it on Instagram using #yogaofcooking so I can see it, it always makes my day! Or leave a comment below!
Happy Baking! x
![almond oat pancakes](https://yogaofcooking.co/wp-content/uploads/2020/02/almond-oat-pancakes-1-150x150.jpg)
Easy Almond & Oats Pancakes
- Total Time: 20 minutes
- Yield: 8 pancakes
Description
Easy and delicious almond and oats pancakes for busy mornings! These pancakes are vegan, gluten free and naturally sweetened.
Ingredients
- 2 1/4 cup almond milk, or preferred nut milk
- 2 1/4 cup 1-1 gluten free baking flour
- 1 tsp baking powder
- 3/4 cup gluten free rolled oats
- 3 tbsp coconut oil, melted, plus more for greasing
- 2 tsp chia seeds
- 1 tsp flax meal
- 4 tbsp maple syrup
- 1/2 tsp Himalayan pink salt
Toppings:
- Berries such as raspberries and blackberries
- Melted Chocolate
- 1/4 cup gluten free chocolate chips
- 1/2 tsp coconut oil
Instructions
- In a food processor, pulse the oats until they are ground into a powder-like consistency. This takes about a minute.
- In a large bowl, combine all the ingredients to form a thick batter.
- Melt 1 tsp coconut oil in a pan over low heat. Once melted, add 1/2 cup of the batter and spread using the back of a spoon.
- Cook for 3-4 minutes until golden, flip and cook for another 2-3 minutes. Repeat with remaining batter.
- Serve with maple syrup and your favorite berries or a sliced banana.
To Serve
- Melt the chocolate chips and coconut oil in the microwave, for 30 second increments, stopping to stir.
- Top with berries and drizzle melted chocolate when ready to eat.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: breakfast
- Cuisine: american