Almond Oatmeal Pancakes

Almond Oatmeal Pancakes

Like many of my other recipes this one is designed to serve 2, so make sure to double if you are making it for 4. I always say it is easier to double a recipe than to half it. If you do not have a griddle you can just use 2 skillets going side by side to make the cooking go faster. These pancakes are a bit more dense than regular ones it takes about 5 minutes to cook each one, so being able to do multiple at a time really helps. Just make sure you start this recipe the night before so the oats can soak for 8 hours. Tip: If you don’t have almond flour you can replace it with coconut flour and these will still taste great!

If you are not making this recipe vegan, feel free to add an egg to batter to help these stick together better while cooking.

Makes: 2 servings (4 pancakes)

Preparation time:
Cooking time:
Total Time:


  • 1/2 cup rolled oats (If making gluten free make sure to get GF rolled oats)
  • 1 cup unsweetened almond milk
  • 1 teaspoon almond extract
  • 2 tablespoons almond meal/flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon coarse salt (e.g. kosher salt)
  • 1 ripe banana (mashed )
  • 1 egg (optional - do not use if making this recipe vegan or Engine 2)

Equipment: griddle, or 2 non-stick skillets


  1. In a container with a lid, combine the rolled oats, almond milk and almond extract. Cover and refrigerate overnight (at least 8 hours) to let the oats absorb most of the liquid. 
  2. In a separate bowl mix the flours, baking powder and salt. You can do this the night before and leave on the counter or right before you make the pancakes.
  3. When you are ready the make the pancakes, mash the banana in a large bowl. If you are using the egg, add it to the mashed banana now and whisk together.
  4. Remove the oat mixture from the fridge and add the mashed banana. Mix well. 
  5. Stir in the flour mixture.
  6. Cook like regular pancakes. Heat the non-stick skillets or the griddle over low heat. Spoon some of the batter onto the skillet. The trick is to make these these same size (or smaller) than the spatula that you are going to use to flip them. If they are much bigger than the spatula then they will break apart. If you only have a very small spatula then you can use two but it's tricky. Cook until you see air bubbles in the middle (about 3 minutes). Then flip and cook about 2 minutes more. Because the batter is so thick it's sometimes hard to see any air bubbles so you can also lift up a corner with the spatula and see how brown they are getting. Make sure to flip them before they start to burn. If they are burning before cooking through then you need to turn the heat down. Also, if you are not using eggs then you don't need to worry about cooking them all the way through, they will become firmer as they cool. 
  7. If you are stacking them on a plate so everyone can serve themselves, then I recommend separating layers with parchment paper to keep the pancakes from sticking togethr.
  8. The best toppings for these pancakes are fresh berries, toasted coconut, toasted almonds, apple butter, and strawberry jam!
This recipe was inspired by Dee’s Oatmeal Pancakes on Simply 

Special Diet:  Dairy Free, Engine 2, Gluten Free, Nightshade Free, Vegan, Vegetarian

Course:  Breakfast, Main Dish

Culture:  American

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Comments (2)

These are FANTASTIC!
Quite filling though; I can usually only have one or two (or three!!) :)

Just made these on an electric griddle for the first time and it worked great. You just have to cook them at about 300ºF/150ºC.

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