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!
2 Comments
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 🙂