Honey, Oat & Almond Protein Pancakes – Vegan / Gluten-free

Honey, Oat & Almond Protein Pancakes

When I think of vegan, gluten-free pancakes, I usually think of a dry, stick in your mouth consistency; but these bad-boys couldn’t be further from the stereotype. These Honey, Oat & Almond Protein Pancakes are very light and moist thanks to the blanched almond flour, and they’re super quick to make too! Just throw the ingredients into the jar of a blender and 60 seconds later… a pancake batter is ready for a hot pan! Super yummy, ridiculously fast and incredibly high in protein.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 12 -15 pancakes

Dry Ingredients

  • 1 cup of gluten-free rolled or ground oats
  • 1 cup of blanched almond flour
  • 2 tbsp of a Vanilla Protein Powder
  • 1 tsp baking powder
  • 1/2 tbsp of ground flax seeds
  • 1/2 tbsp of chai seeds
  • 1/2 tsp ground cinnamon
  • 1/2 tsp of Himalayan sea salt
  • 1 tsp of lemon zest
  • 1 tsp of maca powder
  • 1/2 tsp of all-spice

Wet Ingredients

  • 1 cup of almond milk
  • 1/4 cup of  honey
  • 1 egg and 3 egg whites (for the vegan option, substitute the eggs for 3tbsp of applesauce)
  • 1 tsp of pure vanilla extract


  • 1 tsp of pure vanilla extract
  • Honey
  • Blackberries
  • Freshly grated lemon zest


If you have rolled oats in your pantry instead of ground, add to the jar of a blender and blend for 20-30 seconds until they’re ground to a flour-like consistency.

Add the remaining dry ingredients to the blender jar, then add the wet ingredients. Blend for 20-30 seconds until well combined. If you’re using a high-speed blender you may only need to blend the ingredients for 10-15 seconds. Personally, I love the thick consistency of this batter, but if you’d like thinner batter add 2 tablespoons to 1/4 cup more almond milk to the batter.

Grease your frying pan with a little coconut oil.

Pour the pancake batter on the pan. Cook the pancakes for 2-3 minutes on each side, until cooked through.

Enjoy with a sprinkling of slithered almonds, honey, blackberries and some freshly grated lemon zest.

If you are freezing the pancakes, it’s best to let them cool before placing them in a storage container or bag. To enjoy the freezer pancakes, simply reheat the pancakes in the toaster or the microwave for a few seconds. Use within 1 month.

Nutritional Snippet:

The nutrient list of blackberries is extensive. A 100g serving contains 35 percent of the daily value of vitamin C, 25 percent of the daily value of vitamin K, 6 percent of the daily value of folate and vitamin E, 4 percent of the daily value of vitamin A, 3 percent of the daily value of niacin and pantothenic acid, 2 percent of the daily value of vitamin B-6 and 1 percent of the daily value of thiamine. They’re also an excellent source of both soluble and insoluble fibre.

If you enjoyed this post, I would love if you could share it via your favourite social media channel. It helps to support my work so I can keep producing more free content!

Leave a Reply

Your e-mail address will not be published.