Good morning! I am going to keep this one short since I know you’re dying to make a wonderful breakfast today. The best part about this recipe is that it is healthy and very easy to make. You probably have most of the ingredients on hand. The best part is that I made the oat flour by grinding up the oats in a food processor. I made this one morning and it was so filling and satisfying that I’ve made it again and again. The leftover oatcakes freeze well and are great for on-the-go breakfasts or at work. They even make great snacks. I’ve also made a batch with mini-chocolate chips for a little more sweetness. To make it even sweeter, top with whipped coconut cream. Decadent!



  • 2 cups gluten-free old-fashioned rolled oats, roughly processed
  • 1/2 cup gluten free oats, finely processed
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 4 tablespoons virgin coconut oil, melted and cooled
  • 2 eggs at room temperature, beaten
  • 3 tablespoons honey or agave
  • 1 cup almond milk
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup chopped walnuts or pecans

Raspberry & Peach Compote (I’ve also made these with blueberries and they came out just as great!)

  • 1 crate of raspberries
  • 1 peach (1/2 chopped in squares and the other half to garnish)
  • 4 tbsp agave or honey
  • 1/2 cup water


  • Preheat your oven to 200°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
  • For the fruit compote, mix the raspberries and peaches (save a few for topping) with the water and honey/agave and on low heat. Let it simmer while you bake the oatcakes. If it gets too dry, add in more water.
  • For the Oatcakes – in a medium-sized bowl, place the roughly processed oats, the flour blend, baking powder, baking soda and salt, and whisk to combine well. Add the coconut oil, vanilla, cinnamon, nutmeg eggs, honey and milk, whisking to combine after each addition, and continuing to whisk until very well-combined. The batter will be pourable.
  • Heat a large (ideally, cast iron) skillet over medium heat, and brush with a thin layer of virgin coconut oil. Pour the pancake batter into the hot skillet in rounds, smoothing them out about 4 inches in diameter and about 1/4 inch thick. Bubbles will begin to break through the surface of the pancakes from the underside. Once the pancakes are mostly set (about 45 seconds), carefully flip them over and press down on the cooked side with a wide spatula to sear the other side. The pancakes should have been nearly cooked all the way through when on the first side.
  • Remove the cooked pancakes from the skillet and place them on the prepared baking sheet and place the baking sheet in the preheated oven to stay warm until you have finished with all of the pancake batter. Brush the skillet lightly with more coconut oil, and repeat with more pancakes. Serve pancakes warm.
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