Oat Almond Pancakes
These GF Oat Almond pancakes are a staple in our house. They are super simple to make and I cook them up at least twice a week and the leftovers are thoroughly enjoyed. These High Nutrition pancakes are as delicious as they are nutritious. My daughter will eat 2 of them before her judo practice and she is good to go for a 2 hour judo class. I am sure once you try them you will be coming back for more.This recipe is 100% Vegan and provides amazing GF pancakes. I often double up on this recipe so I have few extra pancakes in the fridge ready to eat.Although I prefer to grind GF Oats using my Nutribullet blender to make Oat flour, store bought one works just as well. To me the Oat flour blended from the oats tastes much fresher than the store bought which is why I go the extra step. If purchasing Oat flour from the store I prefer Bob's Red Mill So I make my own almond milk and if you do also, then there is always this question of What to do with the pulp. Well here is your answer, whenever possible, I use the fresh Almond milk as well as the pulp from making these amazing Oat Almond pancakes. Please read Recipe Notes for alternate milk choices.
Servings: 9 1 Pancake per serving
- Nutri bullet RX Blender (If making your own Oat Flour)
- 1 large bowl
- 1 Large Spoon
- 1 Whisk
- Your Favorite Pan (I use Zwilling or De Buyer Steel Crepe Pan)
- 2 Cups Organic GF Oat Flour
- 1/2 Cup Organic Almond Meal
- 2 Tsp Organic Baking Powder
- 1/2 Tsp Organic Baking Soda
- 1/4 Tsp Fine Sea Salt
- 1 Tsp Organic Vanilla Extract
- 1 Sml-Med Organic Banana
- 2+ Cups Organic Almond Milk
- Organic Coconut oil for cooking the pancakes
- In a large bowl combine all the dry ingredients well. I use the whisk to really combine well. Especially if i am using the pulp from the almond milk instead of Almond meal
- Mash the banana with a fork
- Add the mashed banana to the bowl with dry ingredients
- Add the milk 1 cup at a time until you have the pancake batter consistency. After you add 2 cups of milk and feel like you need to add more, then add one spoon of milk at a time
- Add Vanilla extract and whisk well
- Let the batter sit for 5 minutes to meddle. You may need to add 1-2 Tbsp of more milk after the batter rests
- Get your skillet or pan hot over medium heat. Spread about 1/2 Tsp or less coconut oil on the skillet
- Scoop 1 to 2 large spoon full of the batter spreading the batter in circle shape with the spoon lightly.
- Wait until the edges are reddish brown and bubbles formed on the batter pop and stay hollow Then turn the pancake over to let the other side cook
- Wait another 1 minute and take the pancake off the skillet
- Repeat the process until all the batter is turned into pancakes
- Enjoy right away! with some organic maple syrup and fresh organic fruit. Berries are my favorite, bananas are also good
- Will keep in fridge for upto 5 days
- To me good kitchen tools are a must have. Cooking these pancakes on a good heavy skillet or pan is will make the difference between an ok or a great outcome.
- Milk: Pretty much any milk works with this recipe. My favorite to use is Almond. I have used freshly made and Califia Almond milk Unsweetened. Feel free to experiment with Oat milk or any other milk you prefer.
- I use the large spoon for measurement of the pancake size. You can use whatever you would normally use to measure out the batter for size. I have made these pancakes from 2" to 6" in size.
- Please feel free to ask any questions you may have. I would love to see/hear how this recipe turned out for you so please share your comments and photos below in LEAVE A REPLY section. Thank you and enjoy!