Gluten-Free Oatmeal Almond Pancakes

At Take Care Coaching, we love lazy weekend morning breakfasts that are packed with lots of nutrients, good for us ingredients and easy clean up. Just use your blender to make this yummy recipe. Enjoy!

Yield: 12 + pancakes

Prep Time: 15 minutes  

Cook Time: 15 minutes


• 1 cup almond milk (homemade recommended)

• 1 cup old fashioned rolled oats (gluten-free)

• 1 cup almond flour/meal

• 1 teaspoon baking powder

• ½ teaspoon ground cinnamon

• Pinch freshly grated nutmeg (optional)

• ½ teaspoon fine sea salt

• ½ teaspoon pure vanilla extract

• 2 tablespoons pure maple syrup, plus more for serving

• 2 tablespoons unsalted butter, vegan butter, or extra-virgin coconut oil

• 2 eggs or 2 tablespoons flax meal + 5 tablespoons water (see tip below to make vegan)


1. If you want to serve all the pancakes at the same time, preheat your oven to 200 F. Line a baking sheet with parchment paper to have ready to go.

2. Put the almond milk, oats, almond flour, baking powder, cinnamon, nutmeg, sea salt, vanilla, maple syrup, and melted butter in a blender and blend on high until smooth.

3. Let the batter sit for 5 minutes. While the batter rests, preheat a frying pan over medium-low heat. This is also a good time to chop up some fruit to serve on top of your pancakes.

4. Add the eggs to the batter and blend on high until smooth, about 10 seconds.

5. Once the pan is hot, grease it lightly with butter or coconut oil. For each pancake, pour roughly ¼ cup of the batter onto the pan and cook until bubbles begin to form on top and the bottom is golden brown. Flip and cook until golden on the other side and cooked through. Transfer to the baking sheet in the oven to keep warm.

6. Continue cooking pancakes and place in the oven to keep warm.

7. Serve with maple syrup and seasonal fruit.

The cooled pancakes can be kept frozen in an airtight container or zip-top bag for up to 2 months.

Tip: Use homemade almond milk. It makes it creamier! You can use the almond meal from making the almond milk in this recipe too.

Make it vegan: Instead of 2 eggs, replace with 2 tablespoons of ground flax meal and add 4 tablespoons of water. Make sure to use vegan butter or coconut oil in place of real butter.

Our seasonal toppings: For spring, we love to add fresh strawberries on top. In the summer, we put blueberries and blackberries. For fall and winter, we love to cut up some apples, sauté them in a separate pan with butter, maple syrup and cinnamon. Yup!

Adapted from

Megan Aronson