10 Minute Pancakes


  • Pancakes:
    – 3/4 cup gluten-free oats
    – 1 apple
    – handful, or 1 3/4 oz of nuts (pecans or almonds)
    – 2/3 cup unsweetened almond milk
    – 1 medium banana
    – 1 tbsp coconut oil
  • Toppings:
    – berries, pinch of cinnamon, pinch of nutmeg, maple syrup, nut butter, or coconut yogurt (optional)


  1. Put oats in blender and blend until you have a scruffy flour. Grate the apple. Put the nuts, milk, apple, and banana into the blender and blend until combined.
  2. Heat a nonstick pan over medium heat and add a little coconut oil. Allow it to melt, then add a ladle full of the pancake batter to make small pancake rounds. Cook for 2 to 3 minutes or until bubbles rise to the surface. Use a spatula to carefully flip the pancakes over and cook on the other side.
  3. The pancakes in the first batch are always more delicate, so don’t worry if they look a bit scruffy. Keep them warm while you cook the rest.
  4. Makes 6 pancakes.
  5. Toss berries in cinnamon, and nutmeg for the topping. Optional to add some coconut yogurt (such as SILK unsweetened).

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