I’ve been making variations of almond and oat pancakes for a long time now but I think I finally hit on the perfect combination of oats and almonds. These pancakes are gluten free and dairy free and are light and fluffy as pancakes should be!
Oats are a powerhouse of grains, full of fibre and high in protein. they help with cholesterol and balancing blood sugars. I love love love them. They are mostly tolerated by people with gluten intolerances – though those with coeliac disease do need to ensure they use specifically gluten free oats. These almond and oat pancakes are a much healthier option than regular wheat flour pancakes and taste just as good.
To accompany them I made a blueberry ‘jam’ – but much healthier than actual jam – a guilt free jam really, you could totally eat this straight up with a spoon. It gives a great sweet hit without having to drown the pancakes in syrup. But do go ahead if that’s how you like them! Of all sweeteners, maple syrup is probably the best!
These would also be great with bacon and maple syrup for a weekend brunch.
Ingredients for Almond and Oat pancakes
Serves 2 hungry people
1 cup of almond flour
1 cup of almond milk
0.5 cup of gluten free oat flour
1 tablespoon milled flaxseeds
1 teaspoon of vanilla extract
1 teaspoon of gluten free baking powder
For the blueberry jam
1 cup of blueberries (frozen or fresh)
1 tablespoon of maple syrup
1. Throw all of the ingredients for the pancakes into a food processor or blender.
2. Whizz until well combined.
3. Before you cook your pancakes – place the blueberries and maple syrup into a microwavable container and heat on full power for 2-3 mins. Once piping hot and the blueberries are oozing – give it a good mash up with a spoon. I think frozen berries work best, the additional water gives a nice runny syrupy sauce.
4. Heat a pan to a medium/hot heat. Heat some oil (coconut oil would work well!) and drop in your pancake batter to the size you want – use a ladle or a dessert spoon. I love high stacks of mini pancakes!
5. You’ll know to flip the pancakes when bubbles start to form on the top of the batter. Once they have, flip them over and cook again on the other side.
6. Stack them high on a plate and pour over a generous helping of the blueberry jam.
Any leftover almond and oat pancake batter will keep in the fridge for a couple of days.
I often just cook it all and keep the remaining pancakes in the fridge – they can be heated in the toaster or under the grill in a couple of minutes.
Likewise, any leftover blueberry sauce will keep in the fridge.