nutty oatmeal pancakes with blueberries
Serves: 3-4
  • 1 1/2 cups unsweetened almond or coconut milk
  • 3/4 cup almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Himalayan sea salt
  • 1/4 cup ground flax seeds
  • 3/4 cup gluten free rolled oats
  • 1/4 cup pecans
  • 1 dropper vanilla creme liquid stevia
  • 1 tablespoon coconut oil, warmed to a liquid
  • 1/4 cup fresh or frozen blueberries
  • Coconut oil for cooking
  1. Combine almond milk, almond flour, baking powder, baking soda, sea salt, flax seeds, oats, pecans, stevia, and oil in a Vitamix or other blender, and blend until smooth.
  2. Fold in blueberries, and let sit for 10 minutes.
  3. Heat oil in a large skillet over medium heat, and pour batter into the skillet.
  4. Cook pancakes until bubbles form, and then flip pancakes to cook the other side.
  5. Remove pancakes from the skillet, and repeat the process until all batter is cooked, adding more oil to the skillet as needed.
  6. Serve with maple butter and maple syrup if desired.
Recipe by The Naked Avocado at