Oat Flour Almond Butter Pancakes

My kids have been requesting pancakes for some time now and I’ve gotten kind of lazy in the mornings lately. Well, not really lazy, but since all I ever want to eat for breakfast right now is homemade granola with bananas, pomegranates, and mini chocolate chips, it’s hard for me to justify making a breakfast for everyone else that I’m not going to eat. It’s selfish, I know. 🙂 Well, we ran out of granola… And normally I would make more right away, but we ran out of honey, too! The craziness, right?!! Well, over the weekend, I went to Seven Sons to buy more raw honey (and meat) so all is well again…except, I still need to actually make the granola! So, I figured if I couldn’t eat granola, I might as well make the kids happy and finally make them some pancakes!

I have a few pancake recipes on my blog. Most of them call for white whole wheat flour, but I had a small bag of oat flour in my pantry that’s been begging to be used (and NEEDED to be used soon before it goes bad). So…I searched online for some recipes that used oat flour, found a few that I liked, came up with my own creation (based off of elements from each that I liked), and that’s how these Oat Flour Almond Butter Pancakes came to be!

Oat Flour Almond Butter Pancakes

There is no added sweetener in these, so I recommend serving them with maple syrup. However, my kids don’t think about this type of thing most of the time and they haven’t developed ‘too much’ of a taste for sweetness, anyway, so they ended up eating them plain with chocolate chips. My daughter ate three. I have no idea how she managed to do this because I also ate three…and was absolutely stuffed. In fact, I even offered one of my boys my last few bites because I could barely eat any more! They are delicious, but super filling!!

Oat Flour Almond Butter Pancakes
Serves: Approx. 15 large pancakes
  • 4 cups oat flour*
  • 2 T aluminum-free baking powder
  • 1 tsp salt
  • ½ tsp cinnamon
  • 3 cups organic whole milk
  • ¾ cup coconut oil, melted
  • 3 eggs (pastured is ideal)
  • 2 T almond butter
  1. Whisk together first four dry ingredients in a large mixing bowl.
  2. Slightly warm up milk and then whisk in melted coconut oil and eggs.
  3. Pour wet ingredients into flour mixture and whisk together well.
  4. Once thoroughly combined, mix in almond butter.
  5. Let batter sit while griddle preheats.
  6. When griddle is preheated (I set mine to 325 degrees), add pancake batter.
  7. Flip when they bubble up and cook other side.
  8. Serve warm with maple syrup and mini chocolate chips, if desired.
*You can also make oat flour by simply blending oats in a food processor.

If you have leftovers, you can freeze them for another day! Let them cool completely, then place a small piece of wax paper between each one, and then put them in the freezer. When you’re ready to eat one, just pop it into the toaster to thaw and reheat! We do this quite frequently and it makes for a speedy breakfast on days when you don’t have time to make the batter and flip pancakes!

I hope you enjoy these! My kids and I sure did!! 🙂

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LeAnn Nome

Hi there! Here's a little info about me: I've been married to my husband for over 10 years and I'm a stay-at-home mom to our three young kids (a six year old daughter and four year old twin boys). As you might imagine, they keep me quite busy! In early 2013, we decided that we wanted to be a healthier family. To do this, we cut out all processed foods from our home and we now eat only REAL, whole foods. (When we're on vacation or at someone's house, we're not quite as strict.) We also try to exercise every day. Our goal is to raise healthy, happy kids...while maintaining our own health and happiness along the way! I hope you will follow along with us in our journey.

10 thoughts on “Oat Flour Almond Butter Pancakes

  1. These pancakes get 5 stars because they are that good (and like you said, very filling)!! I didn’t have any oat flour so I just made my own. Since this was my first time making these, I halved the recipe, so I only needed 2 cups of oat flour. I put 2 1/4 cup of old fashioned oats in my food processor and that made the 2 cups of the oat flour I needed…worked great!! And since I only needed 1 1/2 eggs and you can’t really half an egg (lol) , I used half a recipe for a flax egg replacement which is 1/2 TBS. flaxseed meal mixed with 1 1/2 TBS. of warm water, then I let it sit in fridge for a minute to thicken up..works great as an egg replacement in recipes if you’ve never tried it.I’ve got several pancake recipes that I’ve tried but this is the winner of them all and will be my go to from now on!! Love so many of your awesome recipes!! And I love how you give details like how warm your griddle needs to be or with your bread, how much your ingredients need to weigh. Also love how you keep it real by giving your honest opinion about how the food goes over with your kids. Thanks again!!

    1. Thank you so much for the feedback, Christy! I’m so glad you liked these as much as we did! And good to know that putting the oats in your food processor worked out so well!

  2. These pancakes are delicious! We like them with PB too (as we were out of almond butter this morning). I make the oat flour and halve the recipe and it’s perfect. I just try to pick the two smallest eggs to use. We usually make thicker pancakes and I like that these are a little thinner for something different. The first time we made them my daughter ate six!

    1. Hi Stephanie! Thank you so much for the feedback. It’s great to hear how people like my recipes…especially when they’re a big hit with kids! Always makes me happy to hear. 🙂

  3. We made these this week and they were a winner for sure!! Everyone one of us loved them and my seven year old had four. We had plenty leftover for the freezer. I am sharing the recipe on my “what we ate” post today. Thanks LeAnn!

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