These oat flour pancakes with fruit and nuts are vegan, gluten free, dairy free, and refined sugar free. Added Brazil nuts, cashews, and seeds help create a delicious and nutritious flour consistency. Bananas and dates sweeten the deal in the best way and peanut butter helps it all bind together.
Why make oat flour pancakes?
My kids LOVE oat flour pancakes, waffles, and essentially anything with syrup on top. If it doesn’t have syrup, I don’t think it qualifies for breakfast around here. 🤪 I personally also love pancakes, however I don’t love the idea of eating straight flour all the time, and I don’t love the way it makes my body feel either.
In a house where people live off of chicken nuggets, Mac & cheese, it is so important to sneak in a variety of nutritious ingredients whenever possible. Three out of four of my boys will eat these oat flour pancakes with fruit and nuts — I call that a win!
Do oat flour pancakes with fruit and nuts have a lot of sugar?
Good news! I’m here to tell you that this oat flour pancake recipe contains ZERO refined sugars. The bananas and dates add natural sweetness to these pancakes, along with antioxidants, digestive benefits, and added vitamins and minerals such as potassium, magnesium, and B6. If I can make it without added sugars, you better believe I am going to try! 🙂
Oat Flour Pancake Recipe
Notes
Here are links to the kitchen tools that I use:
Vitamix Professional Series 750 Blender
Griddle
Pancake Turner
Mixing Bowl
Parchment Paper
The links listed here are affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Ingredients
- 2.5 cup oats
- 1/2 cup cashews
- 1/2 cup Brazil nuts
- 1/4 cup chia seeds
- 1/4 cup flax seeds
- 2 bananas
- 1/2 cup natural peanut butter
- 1/2 cup dates
- 1 1/2 cups almond milk
- 1 1/2 cups water
- 1tbsp cinnamon
- 1tbsp vanilla
- 1tbsp coconut oil
Instructions
- Preheat griddle to 350 degrees.
- Using a high powered blender, create an oat flour by blending 2 cups of oats on high speed for roughly 60 seconds or until the oats are finely ground. Blend in cashews, Brazil nuts, chia seeds and flax seeds. Empty oat, nut and seed flour mixture into a large mixing bowl and set aside.
- Without rinsing blender, add bananas, dates, peanut butter, almond milk and water. Blend on high speed until smooth. Fold the wet ingredients in with the dry ingredients until well combined. Sprinkle in cinnamon and whisk in vanilla.
- Scoop 1 tablespoon coconut oil onto the hot griddle and allow to melt. Lift and tilt the griddle towards all sides to spread out the coconut oil as evenly as possible.
- Using a 1/3 measuring cup, scoop batter into two rows of pancakes, evenly spaced throughout. You should be able to fit roughly 8-10 pancakes on the griddle at a time.
- Let the pancakes cook for about 4-5 minutes on one side and then flip. Every griddle will operate slightly differently. If your pancakes are cooking too quickly or seem like they might burn, feel free to turn the griddle down to 325 degrees. Important note here! If you are familiar with making regular flour pancakes, you know that usually once your pancakes bubble and the bubbles have popped, it’s time to flip your pancake. With the density of the ingredients we use here, this method is not feasible for this recipe.
- Once you have flipped your pancakes, I like to smash these oat flour pancakes down with the spatula. This is not entirely necessary, however these are oat flour pancakes. Mixed with wet ingredients, the insides will tend to have an oatmeal like consistency unless you flatten them. If you flatten these pancakes, the consistency will firm up a little to more closely match a typical pancake. These also do great, possibly even better, when made in advance and refrigerated overnight.
- Cook for 4-5 minutes on the next side and then serve or set aside on parchment paper to cool.
- Note: the cook time is set at 20 minutes, however this is for the entire batch of pancakes. Each individual oat flour pancake will take approximately 8-10 minutes to cook.
Nutrition Facts
Oat Flour Pancake Recipe
Serves: 25
|
Amount Per Serving: 1 pancake
|
||
|---|---|---|
| Calories | 136 | |
| % Daily Value* | ||
| Total Fat 8g | 12.3% | |
| Saturated Fat 1g | 5% | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium 44mg | 1.8% | |
| Total Carbohydrate 13g | 4.3% | |
| Dietary Fiber 3g | 12% | |
| Sugars 3g | ||
| Protein 3g | ||
| Vitamin A | Vitamin C 0.9mg | |
| Calcium 49mg | Iron 0.98mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
LeeAnn Neumann | Chucktown Art
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About the author
LeeAnn Neumann is a mom of 4 boys, guitarist wife, cat lady, wannabe yogi, Peloton addict, home chef, pizza eater, who walks everywhere, listens to music all day, sourdough baker, kombucha brewer, developing a green thumb, professional photographer, artist, and potter living in Charleston, South Carolina. LeeAnn connects all the dots while coloring outside the lines. You can find more by LeeAnn at www.leeannneumann.com and www.chucktownart.com.
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