These pancakes are made with simple ingredients that can regularly be found in my real food fridge or pantry: old-fashioned rolled oats, 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.
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.
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Notes
If you don't have almond flour on hand, you can use 100% rolled oats in this recipe. I recommend following this blender recipe for the exact ratios (just skip the blueberries), since you'll need to adjust the liquid and dry ingredient ratios.For dairy-free pancakes use almond, cashew, or (canned) coconut milk. Also, you can sub out the butter with melted ghee or coconut oil.I've used both salted and unsalted butter in this recipe.Use the frozen pancakes within 1-2 months for the best taste.