Gluten Free Almond and Oat Flour Pancakes

Written by My Nutrilosophy
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  • Recipe for 4

    Preparation time: 10-15 minutes


    55 gr. almond flour (1/2 cup)

    110 gr. oat flour (1 cup)

    2 eggs

    1 vanilla stick

    A pinch of Ceylon cinnamon

    1 cup coconut milk

    Butter or extra virgin olive oil for cooking 



    1. Mix the flour with the cinnamon and the vanilla.
    2. Beat the eggs and add in the flour mix.
    3. Gradually add the coconut milk until you create a smooth consistency.
    4. Heat a frying pan over a medium heat and brush with butter or olive oil.
    5. Divide the mixture so that you make 8 pancakes.
    6. Cook each for around 2 minutes, or until little bubbles start to form on the surface. Then turn and cook for another minute. 
    7. Serve with one of the following toppings:
    • a fruit such as a cooked apple, strawberries or other berries or a small banana
    • 1 teaspoon of raw honey with Ceylon cinnamon and chopped nuts or sunflower seeds
    • one tablespoon of dark chocolate (melted in ben-marie)
    • homemade jam made of slow-cooked fruit (i.e. apple or strawberry) mixed with chia seeds
    • some tahini paste or peanut butter
    • cottage cheese or ricotta cheese (plain or mixed with chopped spring onions and mediterranean herbs)
    • cooked vegetables i.e. mushrooms or spinach (or mixed vegetables such as courgettes, mushrooms, leeks, aubergines)
    • left-over chicken cooked with herbs (for extra protein) 



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