Easy Oatmeal Almond Flour Pancakes

Featured image: four dairy-free pancakes stacked on a plate with syrup and butter with the plate on a colorful linen and coffee behind the plate

Easy Oatmeal Almond Flour Pancakes

The perfect breakfast for lazy mornings. These dairy and gluten-free almond flour pancakes give you a pop of apple cinnamon flavor in every bite.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 315kcal

Author Shelby Stover

Equipment

Measruing cups and spoons

Ingredients

½ cup Almond flour
½ cup Oats Make sure they're gluten-free
1 teaspoon Baking powder
0,5 teaspoon Cinnamon
2 Eggs
2 tablespoons Egg whites
2 tablespoons Unsweetened apple sauce

Instructions

Spray a pan with non-stick spray and heat over low to medium.
In a blender, process the almond flour, oats, and baking powder until desired consistency.
Pour the oat mixture into a bowl and mix in the remaining ingredients. Let it sit for 2-3 minutes.
Portion the pancake batter into a greased pan taking care to shape each pancake with a silicone spatula.
Cook for 10-12 minutes uncovered until the edges are turning golden brown. Use a silicone spatula to flip them and cook until heated through.
Serve topped with maple syrup.

Video

Notes

These almond flour pancakes don't have a binder in them in the way of traditional flour. To counter this, let them cook longer than you think before you flip them so that they hold together.

The chunkier you leave the oats, the chewier your pancakes will be.

Almond flour and ground almonds are not the same thing. Ground almonds will result in a grittier texture.

Try not to flip the pancakes until mostly cooked through. Low and slow is better.

The recipe makes four pancakes, each serving is two pancakes.

Nutrition