Cinnamon oat pancakes with coconut flour

Discover a delicious and healthy breakfast with our Cinnamon Oat Pancakes with Coconut Flour! Made with oats, almond milk, a hint of cinnamon, and coconut flour, this gluten-free recipe is perfect for a wholesome start to your day. Easy to make and packed with nutrients, these pancakes are a delightful way to enjoy a nutritious morning. Try them today!

  • 11 Mar 2025
  • Cook time 7 min
  • Prep time 5 min
  • 6 Servings
  • 6 Ingredients

Cinnamon oat pancakes with coconut flour

Cinnamon oat pancakes with coconut flour are a delicious and healthy alternative to traditional pancakes. They are perfect for a satisfying breakfast, packed with nutrients, and flavored with warm cinnamon. This recipe is ideal for those looking for a gluten-free and dairy-free option that doesn't compromise on taste.

Ingredients:

3/4 cup oats
120g
3/4 cup almond milk
180g
1 cup water
240g
1 egg
50g
1 tbsp cinnamon
8g
1/4 oz coconut flour
7g

Instructions:

1. Prepare the Batter:
- In a large mixing bowl, combine 3/4 cup oats and 1 cup water. Let the mixture sit for about 10 minutes, allowing the oats to soften.
2. Blend the Ingredients:
- After the oats have softened, add 3/4 cup almond milk, 1 egg, 1 tbsp cinnamon, and 1/4 oz coconut flour to the bowl.
- Using a hand blender or a regular blender, blend the mixture until you achieve a smooth, consistent batter. Ensure there are no lumps, especially from the oats and coconut flour.
3. Rest the Batter:
- Allow the batter to rest for another 5 minutes. This will enable the coconut flour to fully absorb the liquids, resulting in a better pancake texture.
4. Preheat the Pan:
- Place a non-stick skillet or griddle over medium heat. Lightly grease it with a small amount of oil or butter.
5. Cook the Pancakes:
- Pour about 1/4 cup of the batter onto the preheated skillet for each pancake. Use the back of a spoon to spread the batter into a circular shape if needed.
- Cook for 2-3 minutes until bubbles start to form on the surface and the edges begin to look set. Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, or until golden brown.
6. Serve:
- Once cooked, transfer the pancakes to a plate. Repeat the process with the remaining batter, greasing the skillet as necessary between batches.
- Serve your cinnamon oat pancakes warm, topped with your favorite syrup, a dollop of yogurt, fresh fruits, or a drizzle of honey.

Tips:

- Make sure to let the batter rest for a few minutes after mixing to allow the oats and coconut flour to absorb some liquid. This will help create a better texture.

- Use a non-stick griddle or pan to prevent sticking and ensure even cooking.

- Cook the pancakes on medium heat to avoid burning the outside while ensuring the inside cooks through.

- You can add a splash of vanilla extract or a pinch of salt to enhance the flavor.

- Top with fresh fruit, nuts, or a drizzle of maple syrup for added sweetness and nutrition.

Cinnamon oat pancakes with coconut flour are a nutritious and flavorful option for breakfast that will keep you satisfied and energized. With just a few ingredients and simple steps, you can enjoy these delicious pancakes anytime. Try this recipe and enjoy a healthier twist on a classic breakfast favorite.

Nutrition Facts
Serving Size100 grams
Energy
Calories 99kcal5%
Protein
Protein 3.89g3%
Carbohydrates
Carbohydrates 15g4%
Fiber 2.78g7%
Sugar 0.31g0%
Fat
Fat 2.52g3%
Saturated 0.52g2%
Cholesterol 33mg-
Vitamins
Vitamin A 27ug3%
Choline 36mg7%
Vitamin B1 0.10mg8%
Vitamin B2 0.08mg6%
Vitamin B3 0.26mg2%
Vitamin B6 0.03mg2%
Vitamin B9 12ug3%
Vitamin B12 0.19ug8%
Vitamin C 0.05mg0%
Vitamin E 1.20mg8%
Vitamin K 0.82ug1%
Minerals
Calcium, Ca 80mg6%
Copper, Cu 0.09mg10%
Iron, Fe 1.16mg11%
Magnesium, Mg 30mg7%
Phosphorus, P 110mg8%
Potassium, K 100mg3%
Selenium, Se 8ug15%
Sodium, Na 30mg2%
Zinc, Zn 0.89mg8%
Water
Water 80g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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