Almond Meal and Oat Flour Pancakes


I’ve been making a tonne of these pancakes lately and they are ready in a jiffy.  They are soft and fluffy and super crispy around the edges from the ghee they are fried in 😉

I personally use a stainless steel frying pan to make my pancakes as I prefer not to hassle about whether or not my pan emits chemicals or not.  Therefore, I do use a tad bit more ghee than when using a nonstick pan.  The more fat the better and besides ghee is a super food.  What, with all the CLA (congugated lenoic acid) in it, it’s no wonder.  So let’s keep the ghee flowing! 😉


We eat our pancakes right off the pan with a huge dollop of vanilla bean whipped cream and local maple syrup.  Slurp!  Oh and a side of fresh seasonal fruit!

You could…. however, try my new product with it too.  Smear these adorable pancakes with Vanilla Honey Ghee and you’ll sure be in heaven!   Don’t blame me if you get addicted 🙂



Almond Meal and Oat Flour Pancakes

  • Servings: 3
  • Difficulty: easy
  • Print

Recipe by Shamim, For the love of

You will need 

2 large eggs, preferably organic

3/4 cup whole milk

1/2 teaspoon pure vanilla extract

1/4 teaspoon cinnamon powder

4 teaspoons coconut sugar

2 teaspoons melted ghee, plus extra for frying

pinch of salt

1 cup almond meal (I use Trader Joes)

1/2 cup oat flour (I use Bobs Red Mill)

1 teaspoon baking powder

In a medium sized mixing bowl whisk together the eggs, milk, vanilla extract, cinnamon, coconut sugar and salt.

Add the almond meal, oat flour and baking powder to the bowl.

Mix thoroughly, don’t be afraid to over mix.

Heat a pan, then scoop about a 1/4 teaspoon of ghee into it.

Once the ghee has melted, pour about 1/4 cup of the pancake batter into the pan.

After about 20 seconds or so, the pancake with begin to bubble.

Turn the pancake over and cook for about 8 – 10 seconds.  Do not leave to long or the pancakes will get dry.

Place the pancake in a warm plate and repeat with the remaining batter.

Serve with whipped cream and fresh seasonal fruit.

NOTE:  The pancakes keep in the fridge up to a week.  Wait for them to cool down, stack them up and store in an airtight container.

Pancakes can be made gluten free if you use a gluten free oatmeal flour and substitute the baking powder with 1/2 teaspoon baking soda.

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