For some reason, these almond-oat pancakes became lost in our archives. Perhaps it’s because my photos aren’t stellar, or maybe it’s because the recipe wasn’t actually in our recipe section! The latter issue is easy to remedy. Today I’m transitioning this fluffy, flourless, naturally gluten-free and dairy-free stack to our breakfast recipe category. And while I’m at it, I’ve decided to give the recipe and post an update. I don’t have the amenities to take new photos right now, but trust me, these healthy almond-oat pancakes deserve some time in the breakfast spotlight.
Fluffy Flourless Almond-Oat Pancakes spiked with Cinnamon
Several months ago, I trialed a popular almond flour pancake recipe, but they turned out a bit too fatty and heavy for my gut. So I mixed up my own version that uses just the right amount of almonds (1 ounce per serving), oats, and a single egg, for a lighter pancake with a good balance of protein, fiber, and fat. As an added bonus, these pancakes are low in sugar (that is until you douse them with maple syrup!), and can even be made sugar-free.
And the texture of these cinnamon almond-oat pancakes is simply amazing. They are hearty and rich, yet tall and fluffy.
Special Diet Notes: Almond-Oat Pancakes
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, peanut-free, soy-free, plant-based, and vegetarian.
I haven’t tested an egg-free version, but aquafaba might work well. It will need to be whipped a little longer than egg whites. See my Aquafaba Guide for assistance, or my Egg Substitute Guide for other options.
- ½ cup oats (use certified gluten-free, if needed)
- 2 ounces almond flour (1/2 cup lightly packed)
- ½ cup vanilla almond milk beverage
- 2 eggs, separated
- 1 to 2 teaspoons coconut sugar or brown sugar (optional)
- 1 teaspoon baking powder
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon salt
- Oil, for cooking
- Place the oats in your spice grinder, and grind until they turn into a flour, about 20 seconds.
- Pour the fresh oat flour into a mixing bowl, and add the almond flour, milk beverage, egg yolks, sugar (if using), baking powder, cinnamon, and salt. Whisk to combine.
- In a separate bowl, whip the egg whites until frothy or until peaks just begin to form (I use a hand mixer), about 30 to 60 seconds.
- Gently fold the whipped egg whites into your pancake batter, until just combined.
- Heat a non-stick skillet over medium-low to medium heat (nuts tend to burn a bit easier than grains, so I cook start with lower heat). Add a wee bit of oil (I use coconut oil) or cooking spray to the pan.
- Once hot, pour the batter onto the skillet to make dollar-size pancakes (about 3 tablespoons of batter per pancake). Cook for 2 minutes, or until bubbles just begin to burst on the surface of the pancakes. Keep a close eye, as mentioned, these can burn a little more easily. Flip and cook for 30 seconds to 1 minute on the other side, or until golden.
For More of My DFGF Recipes, Get Eat Dairy Free!
22 Comments
this is one of the best pancake recipes i’ve tried!! i added about 1 tbsp of almond butter to the batter and then added some more almond flour as i found the batter to be a bit too runny and they turned out incredible!! so so fluffy and delicious, i can’t wait to make these again 🙂
I’m happy the recipe worked out so well for you Emily! And thank you for sharing your modifications.
How many pancakes does this make?
I get about 6 to 8.
batter was very dry – had to add more almond milk…
I’m sorry you had trouble with it! Perhaps your almond flour was more dry. This can happen with longer storage. When very dry, it will absorb more liquid. I hope it worked well with the added liquid!
I’m a terrible baker and but these turned out really well! My gluten free eating wife loved them!
That’s wonderful! Glad you both enjoyed them Jay.
I already have ground oat flour prepared, so about how many ounces of oat flour (still 1/2 cup?) to almond flour? Is ratio still 1:1? Thanks! I can’t wait to try this recipe.
It’s the same amount. Oats actually make the equivalent amount of flour when ground.
These were wonderful! Easy to make and great flavor! I used raw unsweetened coconut milk and kept the eggs whole (eggs & egg whites beaten together) when adding. Added small bit of raw turbinado sugar, yet will leave that out next time. Turned out great. A few of them, after flipping them, I pressed in a few organic free trade dark chocolate chips and that was tasty as well. I shared the recipe with loved ones and they’re excited to try. Thanks!
I’m so glad they worked out well for you Latoyia, and you can’t go wrong with chocolate chips!
I made these this morning for my twin two year olds and my spouse. They were perfect! Light and fluffy, just the right sweetness (we did not add the sugar) for us after drizzling with maple syrup. We
Had unsweetened almond milk, so I added about 1/2t vanilla. I doubled the recipe so we have some leftover (it made 16 small pancakes). Thank you!
That’s wonderful! And they freeze well. I flash-freeze leftovers and pop them in the toaster oven on busy or lazy mornings.
Thank you for the recipe! Do you think the pancakes would freeze well?
Yes, they should freeze well!
The pancake recipe was good & fluffy. I added olive oil to my mixture and fry this way I use less or no oil in my nonstick frying pan. My 1st time ever fluffy pancake from scratch, never had it as fluffy as this one. Thank you for sharing.
So glad you enjoyed it!
Best pancakes ever! I like them better than regular pancakes! Awesome flavor and really fluffy.
That’s awesome! So glad you enjoyed the recipe so much and thank you for sharing your feedback Maria.
Great recipe and kudos for sharing that nuts burn faster than grains! Gluten free pancakes are often on the menu at our house on the weekends – yum!
Thank you Jules! I try to cover the bases 🙂