Oat Flour Cinnamon Pancakes

Oat Flour Cinnamon Pancakes

These gluten free Oat Flour Cinnamon Pancakes are a great way to start off your morning. Ready in 10 minutes, this quick and easy breakfast is perfect for a hassle free morning. This recipe can also be made vegan by replacing your egg with a chia egg or flaxseed egg – a delicious breakfast suitable for all. Keep your pancakes dairy free by using homemade almond milk.

Pancake Toppings

When it comes to pancake toppings, there are so many to choose from and you can have all sorts of fun picking your favourite toppings or trying some new ones! For those with a sweet tooth, you can add agave syrup from The Groovy Food Company or coconut sugar to your pancakes. If you’re looking for a healthier option you can drizzle maple syrup over the top of your pancakes once they’re ready.

For my Oat Flour Cinnamon Pancakes, I drizzled some agave syrup over the top, added some raw unsalted pistachios, sprinkled a few coconut flakes and topped it all off with pomegranate seeds. You can use any of your preferred nuts and fruits to top off your pancakes.

Other Recipes Like This…

For more delicious pancake ideas, check out my Vegan Lemon Poppy Seed Pancakes for a sweet citrusy breakfast pancake. My Beetroot Pancakes are great for a gluten free, dairy free and refined sugar free breakfast!

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Prep Time5 minsCook Time5 minsTotal Time10 mins

Ingredients
 2 cups oat flour (from Bob's Red Mill)
 1 egg (or chia egg or flaxseed egg for Vegan pancakes )
 ½ cup homemade almond milk (add according to consistency desired)
 ½ tsp baking powder
 ½ tsp vanilla extract (can use essence as well)
 1 tsp cinnamon powder
 1 tsp vinegar
 pinch of salt
 optional: ground almonds, ground walnuts, 1 tbsp each

Method
1

All wet ingredients blended in NutriBullet

2

Add wet ingredients to dry and whisk

3

If you like your pancakes sweet add agave syrup or coconut sugar if you want a healthier option otherwise drizzle maple syrup over the top of the pancakes once ready

4

My toppings: agave syrup from The Groovy Food Company , raw unsalted pistachios, coconut flakes, pomegranate

Ingredients

Ingredients
 2 cups oat flour (from Bob's Red Mill)
 1 egg (or chia egg or flaxseed egg for Vegan pancakes )
 ½ cup homemade almond milk (add according to consistency desired)
 ½ tsp baking powder
 ½ tsp vanilla extract (can use essence as well)
 1 tsp cinnamon powder
 1 tsp vinegar
 pinch of salt
 optional: ground almonds, ground walnuts, 1 tbsp each

Directions

Method
1

All wet ingredients blended in NutriBullet

2

Add wet ingredients to dry and whisk

3

If you like your pancakes sweet add agave syrup or coconut sugar if you want a healthier option otherwise drizzle maple syrup over the top of the pancakes once ready

4

My toppings: agave syrup from The Groovy Food Company , raw unsalted pistachios, coconut flakes, pomegranate

Oat Flour Cinnamon Pancakes

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