Oat and Almond Flour Pancakes

These pancakes are our go-to for breakfast. They are gluten free and higher in protein and fat than your traditional pancakes. I like to make a big batch on the weekends and pop them in the toaster oven to reheat throughout the week.


Combine the oat flour, almond meal, baking soda and salt in a medium mixing bowl. Whisk together melted coconut oil, maple syrup, eggs, and buttermilk in another medium mixing bowl. Add dry ingredients to wet and mix well.

Heat a griddle or cast iron skillet over medium heat. Melt ½-1 teaspoon butter (more if needed) and pour 1/4 cup batter onto hot griddle and cook for 1 to 2 minutes or until golden brown, flip and cook an additional 30 seconds. Repeat until all the batter is gone.

Recipe Credit

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth