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If there’s a pancake that qualifies as an early morning superhero pancake, a pancake that does it all, this is the pancake. Actually, these are the pancakes, but let’s just stick with the idea of a singular pancake for conversation sake.
This pancake is wholesome, healthy, naturally-sweetened, easy to make, and nourishing. You name it, this pancake’s got it from a nutritional standpoint.
This pancake will win over even the biggest white-flour-lovin pancake purest. Almond flour and oats are the perfect combo to win over anyone that’s not quite into the dense texture that sometimes comes from whole grains, like whole wheat.
This pancake also takes less than five minutes to make. Well, to measure and blend that is. Five minutes to measure and blend the ingredients into a pancake batter, which happens to be done in the blender. Yes, cooking the pancakes will add an additional ten minutes to the process, but fifteen minutes for a hot early morning breakfast? Yes, please! A time frame like that totally qualifies a pancake for superhero status.
Now, I did claim that this pancake “does it all,” so let me add a little disclaimer here. There are a few things this superhero pancake just can’t do…
- This pancake can’t get you or your kids out of bed in the morning.
- This pancake can’t get your kids dressed in the morning.
- This pancake can’t help you get to school (or work) on time.
We all knew that, right?! I add this little disclaimer because I also have some really good news.
This pancake will actually help you have more time in the morning, which means there’s no excuse for not getting up, getting the kids dressed, and getting to school or work on a busy weekday morning. As I said, this pancake truly does it all, including, making a busy morning easier to tackle.
Would you like me to introduce you to this busy morning superhero pancake?
Friend, meet the pancake, or more like pancakes, that save our busy mornings over and over again. These pancakes (let’s switch over to plural now) are made with simple ingredients that can regularly be found in my real food fridge or pantry: old-fashioned rolled oats (yep, the same ingredient used to make a bowl of oatmeal), almond flour, spice, milk, maple syrup, butter, and eggs. That’s it! The wholesome ingredients are all poured into the jar of a blender, and 60 seconds later…a pancake batter is ready for a hot griddle.
Yes, these pancakes are incredibly simple to make, which is kind of our jam around here (woah, someone had a bit too much coffee this morning…superhero pancakes and now jam?), but that’s not the real reason these pancakes save so many of our too-busy-for-a-hot-breakfast mornings.
These pancakes are an ideal meal to prep in advance. On the weekend, when pancakes are a necessity along with pastured bacon, I double the pancake recipe, let the extra pancakes cool, and then store them in the freezer for busy mornings.
On that morning when I can barely pull myself away from the comfy sheets (we’ve all been there, right?!), the kids need extra help finding shirts and socks, and I’m just not sure we’ll make it to school on time, these pancakes guarantee that everyone gets a hot and wholesome breakfast. That definitely earns a superhero status in our home!
The beauty of pancakes is that nearly every pancake recipe out there, at least every pancake recipe on Live Simply, may be prepped ahead and stored in the freezer for busy mornings. So add this pancake recipe to your weekend pancake rotation, and help it help you save your busy mornings!
Busy Morning Almond-Oat Pancakes
Ingredients
- 1 cup old-fashioned rolled oats 116 g
- 1 1/2 cups blanched almond flour Almond flour may also be found in many conventional stores like Target and Walmart, and health food stores., 177 g
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup whole milk 240 ml
- 1/4 cup pure maple syrup or honey, 60 ml
- 3 TB butter melted, or coconut oil melted
- 2 eggs
- 1 tsp pure vanilla extract homemade
Instructions
- Add the old-fashioned rolled oats to the jar of a blender. Blend the flour for 20-30 seconds, until it’s ground into a flour-like consistency. Add the remaining dry ingredients to the blender jar: almond flour, baking soda, baking powder, cinnamon, and salt. Then add the wet ingredients: milk, maple syrup, butter, eggs, and vanilla extract. Blend the ingredients for 20-30 seconds, until well combined. If you’re using a high-speed blender you may only need to blend the ingredients for 10-15 seconds. I love the thick consistency of this batter. If you’d like thinner batter and pancakes, add 2 tablespoon-1/4 cup more milk to the batter.
- Heat a griddle or skillet. Grease the griddle or skillet with butter, ghee, or coconut oil. Pour the pancake batter on the griddle or skillet. Once the batter begins to bubble, flip the pancakes. Cook the pancakes for 2-3 minutes on each side, until cooked through. These pancakes are very light and moist thanks to the almond flour.
- Enjoy the hot pancakes and/or let the pancakes cool before placing them in a storage container or bag and freezing for later. To enjoy the freezer pancakes, simply reheat the pancakes in the toaster or the microwave for a few seconds.
Video
Notes
Nutrition
Try these simple, reader-favorite recipes that are naturally gluten-free.
I used your recipe to make savory (like okonomiyaki) gluten free pancakes that turned out great! Modifications were: omit sweetener, use quality evo for oil, 3 eggs, 1/2 tsp. each garlic powder, onion powder, and smoked salt. For veggies I used sauted sliced onion and grated zucchini – lightly sauted to reduce the moisture content.
Hi Lauren,
Wow, your savory gluten-free pancakes sound amazing! I love how you transformed the almond oat pancake recipe into an okonomiyaki-style dish with garlic powder, onion powder, smoked salt, and sautéed onion and zucchini. Using extra virgin olive oil and three eggs, plus sautéing the veggies to reduce moisture, was such a clever move. Thanks for sharing your modifications, they’re inspiring!
Do I have to add the maple syrup?
Hey Haleema, No, you don’t have to. But the pancakes won’t be sweet without a sweetener. Just add a touch more milk if the batter is too thick.
Hey Kristin,
How long can I store the batter for in the fridge?
Thanks!
Hey Priscilla, Overnight is best so 7-9 hours.
I’m glad others enjoyed this. I’ve had some really good paleo and gluten free pancakes, so I expected this to act like normal pancakes. It doesn’t. It crumbled into little crumbs, the outside got crunchy but the inside was doughy even with a low temperature, the texture was dense instead of fluffy. Overall rather disappointing. For meal prep the finished pancakes also don’t freeze well and the batter doesn’t hold well for breakfast the next day.
Hey Kay, It sounds like something went wrong. I’m sorry this happened, that’s not how the pancakes should turn out.
We loved these. Great fluffy texture. This time I used ripe bananas instead of maple syrup and added chocolate chips. It was a hit!
Yay, so happy to hear that.
When you freeze them, do you put parchment paper between the each pancake?
Hey Ayn, I put the parchment paper between each layer of pancakes.
Delicious! Better than just almond flour pancakes.
So glad you enjoyed them!
This is the best gluten free pancake recipe I have ever tried. Delicious!
Yay, Ali! So glad you enjoyed the recipe.
Quick question how much is the serving size
Hey Kayden, 1/4 cup of batter equals one pancake.
Great recipe!
So glad you liked it, Nancy!
These are so lovely, I have also done a variation by mixing in a mashed banana. I also make them a bit smaller, I got 21 large Scottish pancakes out of the recipe – just used a serving/table spoon to spoon the batter in the pan, I can fry 4 at a time this way.
Even my teenage daughter and her friend loved them – they like to think they don’t like anything out of the “ordinary”, but they liked these with a few blueberries and drizzled honey on top! Yum!
That’s so great to hear, Ibolya!!