Almond Pancakes

Makes about 18 pancakes


· 1 egg

· 1 ½ c. almond milk

· ¼ c. grapeseed oil

· 1 ¾ c. oat flour

· ½ c. raw almonds, finely chopped (I usually whiz them up in a food processor!)

· 1 T. non-aluminum baking powder

· ½ t. sea salt

· ½ t. cinnamon

· ½ t. almond OR vanilla extract


1. Whisk egg, almond milk, grapeseed oil, and vanilla extract in medium bowl.

2. Mix oat flour, almonds, baking powder, sea salt and cinnamon in a small bowl.

3. Combine dry ingredients into wet ingredients. Stir until moistened. Let sit for 5 minutes to allow oat flour to soak up liquid.

4. Use ¼ cup measuring cup to drop pancake mix onto a lightly oiled skillet on medium heat. (I use coconut oil to oil the pan. You will need to re-coat the pan between sets of pancakes)

5. Heat each side until golden brown. (Flip sides!)

6. Serve with pure maple syrup and berries.


  • If you don’t have oat flour on hand you can grind rolled oats in the food processor—measure flour AFTER you process them.

  • Freeze leftovers for a quick breakfast or snack!

  • Please be sure to use certified gluten free oats if you have Celiac or NCGS.

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Ingredients: · 1 15oz. can chickpeas (garbanzo beans), drained and rinsed · ¼ cup fresh squeezed lemon juice (about 1 lemon) · ¼ cup tahini · ¼ cup extra virgin olive oil · 1 garlic clove, minced · ½


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© 2018 by Jennifer Aull. Proudly created by Jeyda Elsässer at StïleSpace.